This isn’t just any chocolate pie! Our Easy Chocolate Pecan Pie recipe combines the best of pecan pie, Hot Fudge Pudding Cake, the World’s Best Fudge Brownies, and Hot Fudge Chocolate Pudding. With a hint of optional bourbon, this recipe is downright addictive and irresistible. Perfect for a Thanksgiving dinner with the family or any special occasion, I can assure it!
Elevated Classic: Chocolate Pecan Pie
Perfect for Thanksgiving or any special occasion, our Chocolate Pecan Tart pairs wonderfully with a Garlic Herb Butter Roast Turkey. This pie features a rich, fudgy chocolate molten filling beneath a chewy, crackly top reminiscent of a Chocolate Molten Lava Cake. Toasted pecans provide the perfect crunch and balance, highlighting the natural pecan flavors. Bittersweet chocolate adds depth to this classic dessert, while a hint of bourbon elevates it to a restaurant-quality dish. Why settle for a basic pie when you can enjoy a pecan pie with chocolate and bourbon?
Chocolate Pecan Pie Ingredients
Prepare yourself to savour the delightful combination of rich, dark chocolate and the traditional, buttery taste of Pecan Pie. This recipe offers a truly indulgent experience.
- Dark Chocolate Adds a sophisticated, bittersweet depth to the pie’s flavor, cutting through the sweetness. Tip: For a sweeter version, swap dark chocolate for milk chocolate.
- Pecans Just like in our Maple Pecan Sticky Buns, pecans toasted lightly to enhance their nuttiness provide crunch and a classic Southern twist.
- Corn Syrup and Brown Sugar Essential for the signature gooey texture of pecan pie, corn syrup also prevents crystallization, creating that perfect consistency.
- Butter Creates a velvety, rich filling that’s ultra-smooth and indulgent.
- Vanilla Extract Adds warmth and enhances the complexity of both the chocolate and pecans, making each bite flavorful.
- Flaky Sea Salt (optional) A sprinkle of salt elevates the flavors by balancing sweetness and enhancing depth
Note: Please see recipe card at the bottom for full list of ingredients and measurements.
Additions and Substitutions
For our Choco-Pecan Pie, there are a few delightful tweaks you can make to suit your taste:
- Chocolate Variations: Swap dark chocolate for milk chocolate if you prefer a sweeter taste. White chocolate is a fun twist too!
- Nut Alternatives: Pecans are classic, but feel free to use walnuts or almonds for a different crunch.
- Bourbon-Free Option: Skip the bourbon or replace it with a splash of vanilla extract for an alcohol-free version.
- Gluten-Free Adaptation: Opt for a gluten-free pie crust to cater to those with gluten sensitivities.
- Extra Flavor Boost: Add a sprinkle of sea salt on top before baking to balance the sweetness and enhance the chocolate flavor.
Creating The Perfect Chocolate Pecan Pie: A Step-By-Step Guide
Every time I whip up our Homemade Choco-Pecan Pie, I switch between using a store-bought pie shell and my Homemade Buttery Pie Crust. Either option works beautifully—choose what suits you best.
What sets this version apart is melting 60% chocolate (or 70% for dark chocolate lovers) with butter until it’s wonderfully glossy. Adding a couple of tablespoons of unsweetened cocoa powder makes it even richer and denser, just like our Fudgy Cocoa Brownies.
- Prepare the Crust Roll out your pie crust into a 9-inch pie dish, crimping the edges for that classic, homemade look. Chill the crust in the refrigerator while you prepare the filling for a flakier finish.
- Toast the Pecans Toast pecans in a dry skillet over medium heat for 3–5 minutes until they are fragrant and slightly darker in color, bringing out their natural oils and enhancing flavor.
- Melt Chocolate and Mix Filling Melt dark chocolate with butter over simmering water until smooth. In a large bowl, whisk eggs, corn syrup, brown sugar, and vanilla. Stir in the melted chocolate mixture and toasted pecans until blended.
- Assemble the Pie Pour the filling into the pie crust, leaving a small gap at the edge to prevent spillage. Smooth the surface with a spatula. Add any decorative elements if desired.
Pro Tip: you can use the microwave to melt the chocolate if you’re in a rush, but go in 20-second intervals to avoid scorching.
- Bake the Pie Bake at 350°F (175°C) for 50–55 minutes until the filling is set but still jiggles slightly in the center. If the crust browns too quickly, cover the edges with foil halfway through baking.
- Cool and Serve Let the pie cool completely on a wire rack to firm up. Serve with whipped cream or vanilla ice cream for the perfect finish.
To round out your meal and elevate your dessert experience, consider pairing our Nutty Chocolate Pie with a few delightful sides. A scoop of vanilla ice cream or a dollop of whipped cream enhances the pie’s rich flavors. For a refreshing contrast, serve it alongside our Honey Lime Fruit Salad or Instant Blueberry Frozen Yogurt. If you’re in the mood for something a bit more decadent, our Carrot Cake Cheesecake is a fantastic addition. Enjoy creating memorable meals with these delicious pairings!
Recipe FAQ’s
Achieving that perfect gooey filling depends on the balance between corn syrup and brown sugar. Bake just until the center jiggles ever so slightly when you give the pie a gentle shake. Over-baking can lead to a firmer filling, so it’s better to err on the side of under-baking slightly to get that classic gooey texture.
This is a common issue with pies that bake for a longer time. Cover the crust edges with foil or a pie shield halfway through baking to protect them. If you’re after an even crispier crust, brush the edges with egg wash before baking.
Just like our Chocolate Pumpkin Cheesecake, leftover pie is a treat! Store any remaining slices covered in the refrigerator, where it will stay fresh for up to four days. This pie is also wonderful cold; the flavors become richer as it sits. You can even freeze it—wrap slices in plastic wrap, place in an airtight container, and freeze for up to two months. Just thaw in the fridge overnight and enjoy!
Yes! Using a store-bought pie crust is a convenient option for making chocolate pecan pie. Look for one made with butter for a flakier texture. If you prefer a homemade crust, follow our recipe for a Buttery Pie Crust that pairs perfectly with the filling.
Chocolate Pecan Pie Recipe
Ingredients
- 2 cups pecans
- 6 ounces 70% chocolate roughly chopped into pieces, or semisweet chocolate
- ½ cup unsalted butter melted
- 2 tablespoons unsweetened cocoa powder I use Hershey's
- ¾ cup golden syrup maple syrup, rice syrup or light corn syrup
- ¾ cup light brown sugar packed
- 2 tablespoons all purpose flour
- 2 tablespoons bourbon optional
- 1 tablespoon pure vanilla extract
- ¾ teaspoon salt
- 4 large eggs whisked
- 9 inch pie crust or pie shell
Instructions
- When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
- Fill a small pot â…“ of the way with water and bring to a boil over medium-high heat.
- Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
- Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
- Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
- Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
- Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
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The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.
Mark Melton says
I made the pie to your directions the first time and it was really good, but more like a brownie than I was hoping for. The next time I left out the flour and it turned out exactly as I hoped! This way it’s like a gooey pecan pie in texture but is also very rich in chocolate. I used Ghirardelli 62% chocolate bits.
Thanks for the recipe.
Avalon says
Hi, I haven’t made this recipe yet, but am planning too. I was wondering how sweet this recipe is? My family doesn’t like overly sweet things. I was also wondering If I could decrease the chocolate amount slightly. I’m planning on making this with my great grandma. Thank you!
Louise Weiss says
My daughter wanted a fudge pie for Christmas dinner and I searched and searched for one that I thought I could make until I came across this recipe. I made it and it was THE BEST!! I made it just as directed and it turned out perfect!! I tented the top loosly as it begain to brown to keep it from over cooking and it turned out picture perfect and very moist inside!! It will be our family go to from now on!!
Thanks so much for the wonderful recipe!!
Julie Vargas says
Oh my goodness this chocolate pecan pie is amazing! The best thing I have ever tasted! Thank you!
Holly says
I made this last night but it’s turned out more like a brownie than a pie. Was my oven maybe too hot or did I maybe use too much flour?
Hannah says
This is in the oven now and looks fantastic. Question – I used a store bought pie crust and it’s not very deep (despite what the box says…) There’s probably enough left to make another pie, but we certainly don’t need another pie. What can I do with the extras? Can I just bake it in a cake pan without a pie crust or something? Then maybe freeze it to eat later? Clearly, I don’t bake often…
Karina says
Hi Hannah, yes you can do exactly that! Just be sure to line your pan with parchment paper. Good luck!
Amybaby says
Made it this weekend and it was deep dark and delicious!
Emma says
I made this and it was very popular. I used less mayple syrup only half cup and more bourbon just over half cup. I also reduced the brown sugar by half and it worked well not too sweet just right.
Kat says
making this today. am afraid to put it on the lowest rack. my stupid oven is hot as F & feel like the bottom will burn, but going to try it anyway. it looks to good to pass up. 🙂
Karina says
OH it will be great! Enjoy your pie! XO
Alexandra says
This sounds so delicious! I hope to make this for my family on the weekend 🙂