If you’re on the hunt for a dessert that effortlessly combines rich, gooey sweetness with a satisfying crunch, this Dark Chocolate Pecan Pie Recipe is just the ticket. Imagine a buttery homemade crust cradling a luscious filling that melds toasted pecans and melting dark chocolate, all woven together with notes of cinnamon, brown sugar, and just a hint of sea salt. This pie isn’t just dessert; it’s a celebration of textures and flavors that will have you reaching for seconds and sharing smiles. Whether it’s for a holiday feast or a weekend treat, this recipe turns classic pecan pie up a notch with the decadent addition of dark chocolate that makes every bite unforgettable.
Ingredients You’ll Need
Each ingredient in this recipe plays a pivotal role in creating that perfect balance of sweet, nutty, and chocolatey flavors. The simplicity of ingredients brings out the best in the texture and taste, making this pie both approachable and irresistible.
- Homemade pie crust: Using your own crust adds a flaky, buttery base that’s fresher and more flavorful than store-bought.
- 2 and 1/2 cups (250g) shelled pecans: Packed with nutty crunchiness, pecans are the star nut of this dish.
- 1 cup (180g) dark chocolate chips: The intense, slightly bitter chocolate deepens richness and contrasts beautifully with the sweet filling.
- 3 large eggs, at room temperature: Eggs help bind everything together, giving the filling its signature custardy texture.
- 1 cup (240ml) dark corn syrup: Adds sweetness and that classic glossy, sticky pie filling texture.
- 1/2 cup (100g) packed dark brown sugar: Contributes moist caramel undertones and enhances depth of flavor.
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled: Adds richness and a melt-in-your-mouth silkiness.
- 1 and 1/2 teaspoons pure vanilla extract: Provides warm, fragrant notes that elevate all the other ingredients.
- 1/2 teaspoon sea salt: Balances sweetness and highlights all the complex flavors in the pie.
- 1/2 teaspoon ground cinnamon: Adds a subtle warmth and spice that complements both nuts and chocolate.
- Coarse or flaky sea salt for sprinkling: A final sprinkle that adds crunch and a sophisticated flavor punch.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Crust
Start by following your go-to homemade pie crust recipe through the initial steps to prepare the dough. Once mixed, chilling the dough thoroughly is key for easy handling later. This keeps your crust tender and helps prevent shrinking during baking.
Step 2: Roll and Fit the Crust
Once chilled, adjust your oven rack to the lower third to ensure even baking and preheat to 350°F (177°C). On a lightly floured surface, roll out your dough into a 12-inch circle, rotating it regularly to keep the thickness consistent. Gently transfer the dough to a 9-inch pie dish, pressing it into place, then flute or crimp the edges for that homemade, rustic look. Don’t prebake the crust as it will bake perfectly under the filling.
Step 3: Layer Pecans and Chocolate
Spread the pecans evenly across the crust’s bottom layer, creating a crunchy bed for the chocolate. Sprinkle the dark chocolate chips on top of the pecans so they melt slightly while baking, adding that luscious, gooey texture we all crave.
Step 4: Whisk the Filling Mixture
In a large bowl, vigorously whisk the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until the mixture thickens slightly and is well combined. This blend forms the deliciously sticky filling that binds the nuts and chocolate together.
Step 5: Assemble and Bake
Carefully pour the filling over the pecans and chocolate in the pie crust, allowing it to fill every nook. Bake in your preheated oven for 40-50 minutes, keeping an eye on the crust edges. After 20 minutes, cover the edges with a pie crust shield or foil to prevent burning. You’ll know it’s done when the top turns lightly golden and the filling has set but still wiggles just a bit in the center.
Step 6: Cool and Add Finishing Touches
Remove the pie from the oven and transfer it to a wire rack. Cooling lets the filling firm up to that perfect sliceable consistency. Once cooled, sprinkle coarse or flaky sea salt over the top to add an alluring hint of saltiness that enhances all the richness beneath.
Step 7: Store Leftovers
Wrap any leftovers tightly and keep them at room temperature if eaten within a couple of days, or refrigerate for longer freshness. This pie keeps beautifully, and its flavors often deepen overnight.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
Although the pie shines on its own, a dollop of freshly whipped cream, a few extra chocolate shavings, or a light dusting of powdered sugar make gorgeous, delicious additions. The whipped cream offers a light contrast to the richness, balancing every bite perfectly.
Side Dishes
This decadent pie pairs wonderfully with a scoop of vanilla bean ice cream or a drizzle of caramel sauce, creating a crowd-pleasing dessert experience. For a festive touch, serve alongside hot coffee or spiced tea to complement the warm spices and deep chocolate.
Creative Ways to Present
Try individual mini pies or tartlets for personalized servings, perfect for parties or potlucks. You could also serve sliced pie alongside fresh berries or a mint sprig to brighten the plate and add a fresh contrast to the rich flavors.
Make Ahead and Storage
Storing Leftovers
After enjoying your Dark Chocolate Pecan Pie Recipe, store any leftovers loosely covered at room temperature for up to 2 days, or refrigerate them for up to 5 days. Keeping the pie cool helps preserve the texture of the filling and prevents the crust from becoming soggy.
Freezing
To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator to preserve its texture and moisture.
Reheating
For a freshly baked taste, warm slices gently in a 300°F oven for about 10-15 minutes, or microwave on low power in short bursts, watching closely so the pie doesn’t overheat and become tough.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust adds a special touch, a good-quality store-bought crust can save time and still yield delicious results that pair wonderfully with this Dark Chocolate Pecan Pie Recipe.
How do I know when the pie is done baking?
The pie is ready when the filling is set but still slightly jiggly in the center, and the top has a light golden color. Using a foil tent or pie shield prevents over-browning while allowing the filling to cook through evenly.
Can I substitute light corn syrup for dark corn syrup?
Yes, light corn syrup can be used if you prefer a milder sweetness and lighter color. The dark corn syrup offers a richer flavor that complements the brown sugar and chocolate, but either works well here.
What type of dark chocolate is best for this pie?
Look for a dark chocolate with at least 60-70% cocoa content for balanced bittersweet notes that enhance without overpowering. Chocolate chips are convenient, but chopped chocolate bars also melt beautifully.
Is it necessary to sprinkle sea salt on top?
While optional, the coarse or flaky sea salt sprinkled on top adds a delightful flavor contrast and highlights the pie’s richness, making each bite even more memorable.
Final Thoughts
There is nothing quite like the magic of a baked treat that combines gooey dark chocolate and crunchy pecans in a golden crust, and this Dark Chocolate Pecan Pie Recipe delivers just that and more. I can’t wait for you to try it and enjoy the cozy, indulgent flavors that make it a standout dessert for any occasion. Trust me, once you taste this pie, it will become a beloved favorite to share with family and friends over and over again.
Print
Dark Chocolate Pecan Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Dark Chocolate Pecan Pie combines a flaky homemade pie crust with rich dark chocolate chips and crunchy pecans, all enveloped in a sweet, spiced filling made with dark corn syrup and brown sugar. Perfectly baked to a lightly browned finish and topped with a sprinkle of coarse sea salt, this pie is an indulgent twist on the classic pecan pie, ideal for holiday gatherings or special occasions.
Ingredients
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
Filling
- 2 and 1/2 cups (250g) shelled pecans
- 1 cup (180g) dark chocolate chips
- 3 large eggs, at room temperature
- 1 cup (240ml) dark corn syrup
- 1/2 cup (100g) packed dark brown sugar (or light brown sugar)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
Topping
- Coarse sea salt or flaky sea salt for sprinkling on top
Instructions
- Prepare Pie Dough: Follow your homemade pie crust recipe through step 5 to prepare the dough. Once made, chill the dough thoroughly in the refrigerator to make it easier to roll and handle.
- Preheat Oven and Roll Dough: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). On a floured surface, roll out one disc of the chilled dough into a 12-inch diameter circle, turning it about a quarter turn every few rolls to keep the thickness even throughout.
- Fit Dough into Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish, gently pressing it into place with your fingers. Smooth out any folds, then flange the edges by fluting or crimping them decoratively. There is no need to prebake the crust before filling.
- Add Pecans and Chocolate: Evenly spread the 2 and 1/2 cups of pecans inside the pie crust. Sprinkle the 1 cup of dark chocolate chips evenly over the nut layer to ensure a balanced chocolate flavor.
- Make the Filling Mixture: In a large mixing bowl, whisk together 3 large eggs, 1 cup dark corn syrup, 1/2 cup packed brown sugar, 1/4 cup melted unsalted butter, 1 and 1/2 teaspoons vanilla extract, 1/2 teaspoon sea salt, and 1/2 teaspoon ground cinnamon until fully combined and slightly thickened for a smooth, rich filling.
- Pour Filling and Bake: Pour the filling mixture evenly over the pecans and chocolate chips in the pie crust. Place the pie on the adjusted oven rack and bake for 40 to 50 minutes, or until the top is lightly browned. After 20 minutes of baking, shield the pie crust edges with a pie crust shield or tent the entire pie with foil if the top begins to brown too quickly to prevent burning.
- Cool and Finish: Remove the pie from the oven and transfer it to a wire rack to cool completely. This cooling step allows the filling to set fully. Once cooled, sprinkle coarse or flaky sea salt over the top to enhance the flavors. Slice and serve, optionally with whipped cream and chocolate shavings for an extra indulgence.
- Store Leftovers: Cover any leftover pie and store it at room temperature for 1 to 2 days, or refrigerate for 4 to 5 days to maintain freshness and flavor.
Notes
- Allow the pie crust dough to chill thoroughly before rolling to prevent shrinking during baking.
- If the crust edges brown too quickly, covering them with foil or a pie shield mid-bake helps avoid burning.
- Using dark corn syrup adds a deeper flavor, but light corn syrup can be substituted if preferred.
- For a vegan option, substitute eggs with flax eggs and use vegan butter and chocolate chips, though texture and flavor may vary.
- Let the pie cool completely before slicing to ensure the filling sets properly and slices cleanly.
- Sprinkling flaky sea salt on top balances the sweetness and enhances the chocolate flavor wonderfully.
