Fudgy Chocolate Pecan Pie will be the best, decadent dessert to hit your holiday table!
Not just any chocolate pie! This easy chocolate pecan pie recipe is a cross between a pecan pie, hot fudge chocolate pudding cake, the world’s best fudge brownies and a hot fudge chocolate pudding. Spiked with optional bourbon, our recipe is addictive and irresistible. Perfect for a Thanksgiving dinner with the family!
CHOCOLATE PECAN PIE
A fudgy and rich, chocolate molten filling bakes underneath a chewy layer that could almost pass as a crackly topped molten brownie. The toasted pecans in this easy chocolate pecan pie recipe offer the perfect crunch, the ideal balance of flavour and allows the natural pecan flavours to shine through. The bittersweet chocolate adds richness and depth to the classic pie, while a hint of bourbon makes it feel like you’re eating at a top restaurant. Because why settle for a basic pie when you can have a pecan pie with chocolate and bourbon?
The most intensely flavoured dessert you will ever try, ditching your old-faithful Thanksgiving cherry pie recipe in favour of this easy chocolate pecan pie will be a no brainer. Alongside our pumpkin pie and peanut butter brownie pie this chocolate pecan pie is the perfect way to polish off a delicious Thanksgiving feast.
HOW TO MAKE CHOCOLATE PECAN PIE
Every time I make our chocolate pecan pie, I alternate between baking it in a store bought pie shell or my homemade buttery pie crust. (You might see the difference in these photos.) It doesn’t matter which you choose — choose what works for you.
To make this quicker, go with a store bought pie shell. Then all you need to do is make the liquid gold pie filling!
This easy chocolate pecan pie recipe includes all of the same ingredients as a classic pecan pie:
- Brown sugar — I use light. If you want a deeper flavour, use dark brown sugar.
- Golden syrup (Maple syrup or light corn syrup can be used. Use dark corn syrup for a deeper flavour.)
- Eggs — room temperature for the best results.
- Salt — creates the perfect sweet/salty balance.
The difference with this version is melting 60% chocolate (or 70% if you love dark chocolate) with butter until it’s wonderfully glossy. I also add a couple tablespoons of unsweetened cocoa powder to make it that much more rich and dense like our fudgy cocoa brownies.
The filling has crushed pecans throughout so you get a pecan hit with every bite of pie.
HOW LONG DO YOU BAKE A PECAN PIE?
This chocolate pecan pie recipe calls for 50-55 minutes in the oven or until centre is just set to the touch. It will still be a little jiggly underneath the top and you will see it puffed up in the oven. This is normal. It deflates and flattens while it cools down.
If your chocolate and bourbon pecan pie is browning too fast while baking, loosely tent with foil to stop it from burning.
Let your finished dessert cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.
DO YOU SEE that fudgy centre?!
HOW TO SERVE
To serve the pie warm, you can warm it up in the microwave. Reheat the entire pie in the pie dish (if it’s a microwave safe dish), or you can slice it into individual serves and heat for 30-40 seconds each.
You can also warm it in a preheated oven at 350°F (175°C) for 20 minutes. Just keep your eye on it as you don’t want to bake it further — just heat it through.
To get the most out of your chocolate pecan pie, serve warm with a BIG dollop of cream!
FAQ’S
Yes! Just wrap up your pie and place in an airtight container and place in the freezer. Your pie should last up to three months. The same goes for pie filling.
Have leftovers from Thanksgiving? The more the merrier! Wrap your cooled pie tightly in cling wrap or aluminum foil and place in the refrigerator. The pecan pie can last for four days in the refrigerator leaving you with plenty of time to finish your leftovers!
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CHOCOLATE PIE
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Chocolate Pecan Pie
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
- Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
- 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 🙂