Name: Chocolate Pecan Pie Recipe
Prep time: 3 h 30 min
Cook time: 50 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 recipe homemade pie crust (or store-bought); 3 eggs at room temperature; 3/4 cup dark corn syrup; 1/2 cup packed dark brown sugar; 3 tablespoons unsalted butter, melted, slightly cooled; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 3 oz. bittersweet baking chocolate, chopped 1/4-inch; 3 oz. semi-sweet baking chocolate, chopped 1/4-inch; 1 1/2 cups roughly chopped raw pecan halves, not too small; 3/4 cup whole raw pecan halves for topping (more or less as needed); 1 tablespoon melted unsalted butter

There’s something irresistible about the rich, nutty aroma that fills the kitchen as this Chocolate Pecan Pie Recipe bakes. It’s that perfect mix of gooey, chocolaty filling and crunchy pecans nestled in a flaky crust that makes every slice a little slice of heaven.

A close-up image of a pecan pie with a golden, thick, and flaky crust that has a crimped edge. The filling has two visible layers: the top layer is covered with whole, glossy, reddish-brown pecans arranged tightly together, and the bottom layer is a rich, gooey caramel-brown filling with chopped pecans mixed in. The pie is in a white ceramic dish with some crumbs and syrup residue inside. The dish sits on a white marbled surface with a few scattered pecans in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pecan Pie Recipe
Top Tip
How to Serve Chocolate Pecan Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pecan Pie Recipe

Why You'll Love This Recipe

Honestly, this pie is a total crowd-pleaser, and I say that from many years of perfecting it. The chocolate and pecans together create a stunning harmony of flavors that’s both indulgent and comforting. Plus, it’s easier to make than you might think — I promise!

Unbeatable Flavor: The blend of bittersweet and semi-sweet chocolates with toasted pecans creates a decadent filling that everyone raves about.
Perfect Texture: Gooey center with a crisp, flaky crust, balanced by the crunch of pecan halves on top.
Make-Ahead Friendly: The crust and filling can both be prepared ahead of time, making this a great dessert for holidays or special occasions.
Impressive Yet Doable: It looks like a bakery masterpiece but comes together in a home kitchen with simple ingredients.

A pecan pie shown from above with a thick, golden brown crust that is crimped around the edges on a white plate. The filling is dark brown with a shiny, slightly bumpy texture and is dotted with large, whole pecan halves that are a rich reddish-brown color and arranged evenly across the surface. There are pieces of dark chocolate chunks mixed into the filling, adding a textured look. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Chocolate Pecan Pie Recipe strikes a perfect balance by combining rich chocolates, toasted pecans, and a buttery crust. Each ingredient plays an important role, so picking quality items will make your pie truly shine.

Flat lay of whole brown eggs with clean shells, a small white ceramic bowl of dark corn syrup, a small white ceramic bowl filled with packed dark brown sugar, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of salt, a small white ceramic bowl containing ground cinnamon, a small white ceramic bowl with ground cloves, a small white ceramic bowl holding ground nutmeg, roughly chopped raw pecan halves arranged neatly, whole raw pecan halves fanned out in a simple pile, and two small piles of roughly chopped dark and semi-sweet baking chocolate chunks, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Homemade or store-bought pie crust: I love making my own crust for that fresh, flaky texture, but a good quality store-bought crust works too — just make sure it’s sturdy.
Eggs: Bring them to room temperature for a smooth, well-emulsified filling that sets perfectly.
Dark corn syrup: This gives that classic signature stickiness and shine to your filling.
Dark brown sugar: Adds a deep, caramel-like sweetness that’s more complex than white sugar.
Unsalted butter: Melted butter enriches the filling’s flavor and adds silkiness.
Vanilla extract: Just a teaspoon enhances the chocolate and pecan notes beautifully.
Salt and spices (cinnamon, cloves, nutmeg): The pinch of warmth and balance that elevates the pie beyond sweet to perfectly spiced.
Bittersweet and semi-sweet baking chocolate: Using both types adds depth and balance in sweetness.
Raw pecan halves: I recommend roughly chopped inside for texture, and whole halves on top for a stunning rustic look.
Melted butter for brushing: Helps those whole pecans on top stay gorgeous and golden without burning.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about making this pie your own. Over the years, I’ve tweaked things or added a little twist depending on the season or my mood — and you should definitely feel free to try your own spin.

Variation: Sometimes I sprinkle a hint of sea salt on top before baking for a lovely sweet-salty contrast — it’s a game changer!
Dairy Free: Use coconut oil instead of butter and make sure your pie crust is also dairy free.
Extra Chocolatey: Add chocolate chips into the filling for pockets of molten chocolate goodness.
Nut Alternatives: If pecans don’t float your boat, walnuts make a delicious substitute — just toast them lightly first.

Step-by-Step: How I Make Chocolate Pecan Pie Recipe

Step 1: Prep the Pie Crust

To start, I find making the pie crust a day ahead makes everything easier — it chills and firms up, so it won’t shrink when baked. Roll it out into your pie dish, crimp the edges nicely, then brush it with an egg wash just like the recipe suggests. Pop it into the fridge overnight if you can, or at least a couple of hours.

Step 2: Blind Bake the Crust

Preheat your oven to 375°F and line the crust with parchment paper, filling it with pie weights or dried beans to keep it firm. Bake for about 20 minutes — watch for a pale golden color, it shouldn’t brown fully yet. Cooling completely here prevents a soggy bottom later on, so resist the urge to fill it too soon!

Step 3: Whisk Together the Filling

In a medium bowl, simply whisk the eggs, dark corn syrup, brown sugar, melted butter, vanilla, salt, and warm spices just until combined. Don’t overdo it—the filling will set nicer with gentle mixing.

Step 4: Layer Pecans and Chocolate

Spread the roughly chopped pecans evenly across the cooled crust, then sprinkle on the chopped bittersweet and semi-sweet chocolate pieces. Pour the filling mixture over this, then arrange the whole pecans on top in a pattern you like. I brush these pecans with melted butter—that little trick keeps them from burning and keeps them glossy and beautiful.

Step 5: Bake to Perfection

Bake the pie at 350°F for about 40 to 50 minutes. A trustworthy instant-read thermometer is your best friend here — when the center reaches about 195-200°F, it’s done. If you don’t have one, tap the top gently; it should spring back slightly, and the center will jiggle just a smidge. Watch the edges closely and cover them with foil if browning too fast.

Step 6: Cool Completely Before Serving

This is key—let your pie cool fully on a wire rack, which usually takes around 2 hours. Don’t rush it by popping it in the fridge; that can cause your filling to collapse. Once set, serving at room temperature brings out the best flavors and texture.

Top Tip

It took me a few times to get the timing just right on this pie, so here are some of my go-to tips that help it come out perfect every single time.

Use an Instant-Read Thermometer: It’s the only way to be really sure the filling is set but still soft and gooey inside.
Don’t Skip Blind Baking: Avoids soggy crust and ensures crisp edges even with the moist filling.
Melted Butter on Pecans: Every time I brush the whole pecans with butter, they bake up golden, not burnt.
Patience with Cooling: Resist the urge to slice too early—it’ll hold together better and taste richer after setting fully.

How to Serve Chocolate Pecan Pie Recipe

Chocolate Pecan Pie - Serving Suggestion

Garnishes

I usually keep garnishes simple – a dollop of freshly whipped cream with a sprinkle of cinnamon is my go-to. Sometimes, I add a few toasted pecan halves on the side for extra crunch and visual appeal. It’s all about that classic Southern vibe!

Side Dishes

This pie is rich enough to stand alone, but I love serving it with a scoop of vanilla ice cream or alongside fresh berries to cut through the sweetness. Hot coffee or strong black tea also pairs beautifully.

Creative Ways to Present

For special occasions, I’ve laid whole pecans in flower shapes on top, or drizzled a little dark chocolate ganache over the cooled pie for a show-stopping effect. Wrapping the pie in a festive pie box makes for the perfect gift, too!

Make Ahead and Storage

Storing Leftovers

Once your pie has totally cooled, wrap it tightly in plastic wrap and store in the fridge for up to 4 days. When you’re ready to serve leftovers, let the pie come back to room temperature or warm it slightly in the oven to refresh the crisp crust.

Freezing

If you want to freeze the pie, I recommend freezing it unbaked after blind baking the crust and prepping the filling separately. Freeze everything tightly wrapped, thaw overnight in the fridge, then bake fresh for best texture. Freezing a baked pie is possible but can make the crust soggy.

Reheating

To reheat slices, pop them in a 300°F oven for 5 to 10 minutes to revive the crust’s flakiness. If in a hurry, microwave at 10-second intervals, but be aware this may soften the crust a bit.

Frequently Asked Questions:

Can I use a store-bought pie crust for this Chocolate Pecan Pie Recipe?

Absolutely! A good-quality store-bought crust works great if you’re short on time. Just make sure to blind bake it first to prevent soggy crusts.

How do I know when the pie is done baking?

Using an instant-read thermometer, the filling should reach about 195-200°F to ensure it’s set but still soft and gooey. Without a thermometer, the pie's surface should spring back with a slight jiggle in the center.

Can I prepare the pie ahead of time?

Yes! You can make the pie dough, pie shell, or filling up to 24-48 hours in advance. Just store them properly and bring the filling to room temperature before assembling and baking.

What’s the best way to store leftover Chocolate Pecan Pie?

Wrap the cooled pie tightly in plastic wrap and refrigerate for up to 4 days. Warm slices in a low oven to revive the crust's crispness before serving.

Final Thoughts

Making this Chocolate Pecan Pie Recipe always feels like a mini celebration in my kitchen. The joyful aroma, the beautiful nutty top, that perfect gooey bite — it’s the kind of dessert that brings people together and leaves happy smiles all around. Trust me, once you try it, this pie will become your go-to for holidays, potlucks, or just because. Go ahead, treat yourself and your loved ones — you deserve it.