This isn’t 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!
A Twist On A Classic
A perfect Thanksgiving dessert to a Garlic Herb Butter Roast Turkey, Chocolate Pecan Pie is a fudgy and rich, chocolate molten filling bakes underneath a chewy layer that could almost pass as a crackly topped Chocolate Molten Lava Cake. The toasted pecans in this recipe offer the perfect crunch, the ideal balance of flavor and allows the natural pecan flavours to shine through. The bittersweet chocolate adds richness and depth to the Classic Pecan 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?
This recipe is my twist on a classic recipe just like i’ve done in our Caramel Apple Pancakes
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 apple pie this Chocolate Pecan Pie is the perfect way to polish off a delicious Thanksgiving feast.
What Goes Into Chocolate Pecan Pie?
- 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: Like in our Maple Pecan Sticky Buns pecans toasted lightly to enhance their nuttiness, pecans 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.
- Butter: Creates a velvety, rich filling that’s ultra-smooth.
- Vanilla Extract: Adds warmth and enhances the complexity of both the chocolate and pecans.
- Flaky Sea Salt (optional): A sprinkle of salt elevates the flavors by balancing sweetness and enhancing depth.
Note: See recipe card at the bottom for full list of ingredients and measurements
How To Make Chocolate Pecan Pie
Every time I make our Homemade Chocolate Pecan Pie, I alternate between baking it in a store bought pie shell or my homemade buttery pie crust. It doesn’t matter which you choose — choose what works for you.
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.
- Prepare the Crust: First, roll out your pie crust into a 9-inch pie dish, crimping the edges for that classic, homemade look. If you’re using a store-bought crust, let it soften just a bit for easy handling. For a flakier finish, chill the crust in the refrigerator while you prepare the filling; this helps the crust hold its shape and gives it an extra-crispy texture in the oven.
- Toast Pecans: Toasting pecans is a step that’s often skipped, but don’t underestimate it! Toss them into a dry skillet over medium heat and stir gently until you can smell that nutty aroma, and the pecans are slightly darker in color—this usually takes about 3–5 minutes. Toasting brings out their natural oils, adding a deeper flavor and an irresistible crunch.
- Melt Chocolate and Combine Filling: Now, it’s chocolate time! Melt the dark chocolate with butter in a heat-safe bowl over simmering water, stirring until smooth. In a separate large bowl, whisk the eggs, corn syrup, brown sugar, and vanilla until combined and smooth. Pour the melted chocolate mixture into the egg mixture, stirring until just blended, and then fold in the toasted pecans.
- Assemble: Carefully pour the prepared filling into the pie crust, ensuring an even spread across the base. To prevent spillage, leave about ¼ inch of space between the filling and the crust’s edge. This gap allows for slight expansion during baking. Gently smooth the surface of the filling with a spatula for an even finish. If using a top crust or decorative elements, this is the ideal moment to arrange them before baking.
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: Bake at 350°F (175°C) for 50–55 minutes, or until the filling is set but still jiggles slightly in the center when you give the pie a gentle shake. If the crust starts to brown too quickly, cover the edges with foil halfway through baking or use a pie shield to prevent burning
- Cool and Serve: Let the pie cool completely on a wire rack—this helps the filling firm up, giving you those perfect, gooey slices. You’ll be tempted to dive in while it’s warm, but trust me, the pie will cut much more cleanly once fully set. Serve with a dollop of whipped cream or a scoop of vanilla ice cream!
Recipe FAQ’s
The balance between corn syrup and brown sugar is crucial here. Bake just until the center jiggles ever so slightly when you shake the pie. Over-baking can result in a firmer filling, so it’s better to err on the side of under-baking slightly for 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 On Video
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
- 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 🙂