If you’re looking to wow your friends and family with a dessert that’s rich, nutty, and decadent all at once, this Dark Chocolate Pecan Pie Recipe is your ticket to a slice of heaven. Imagine the buttery, flaky crust cradling a luscious mix of toasted pecans and melted dark chocolate, all sweetened perfectly by a silky filling with hints of vanilla and cinnamon. This pie isn’t just a dessert; it’s a celebration of textures and flavors that will have everyone asking for seconds and sharing smiles. Whether it’s for a special occasion or an indulgent weekend treat, this recipe brings warmth and delight with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a show-stopping pie. Each element works harmoniously to build the perfect balance of texture, sweetness, and depth in flavor.
- Homemade pie crust: Using a fresh crust creates a flaky, buttery base that perfectly supports the rich filling.
- 2 and 1/2 cups shelled pecans: These nuts add a satisfying crunch and natural earthiness that’s essential for the classic pecan pie texture.
- 1 cup dark chocolate chips: Dark chocolate adds a bold, slightly bitter contrast that enhances the sweetness and richness of the filling.
- 3 large eggs: Eggs provide structure and a smooth custard-like consistency to the filling.
- 1 cup dark corn syrup: This syrup gives the pie its traditional glossy finish and chewy, gooey sweetness.
- 1/2 cup packed dark brown sugar: A deeper, caramel note that complements both the pecans and chocolate beautifully.
- 1/4 cup unsalted butter, melted: Adds richness and helps bind the filling for a creamy texture.
- 1 and 1/2 teaspoons pure vanilla extract: Vanilla deepens the flavor profile, adding warmth and complexity.
- 1/2 teaspoon sea salt: Balances sweetness and enhances the other flavors.
- 1/2 teaspoon ground cinnamon: A subtle spice that adds a cozy, comforting background note.
- Coarse sea salt or flaky sea salt for sprinkling: A final touch that brings a delightful contrast in flavor and texture.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare Your Pie Crust
Follow your homemade pie crust recipe up to step 5 and then chill the dough thoroughly. Chilling makes rolling easier and prevents shrinkage during baking, setting you up for a perfectly shaped crust.
Step 2: Roll Out and Transfer the Dough
Preheat your oven to 350°F (177°C), adjusting the rack to the lower third. On a lightly floured surface, roll one disc of the chilled dough into a 12-inch circle. Rolling carefully ensures an even thickness that will bake uniformly. Transfer it gently to a 9-inch pie dish, molding the edges with your fingers to create a classic fluted or crimped edge that’s both pretty and practical.
Step 3: Layer Pecans and Chocolate
Evenly scatter the pecans inside your prepared crust. Next, sprinkle the dark chocolate chips over the top of the nuts. This layering ensures each slice is packed with crunchy pecans and luscious chocolate, creating delightful flavor pockets throughout the pie.
Step 4: Whisk Together the Filling
In a large bowl, vigorously whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon. Whisking brightens the mixture and slightly thickens it, helping the filling set beautifully once baked.
Step 5: Pour and Bake
Pour the prepared filling evenly over the pecans and chocolate in the crust. Bake for 40 to 50 minutes until the top is golden with just a hint of browning. Keep an eye on the edges—after 20 minutes, shield them with foil or a pie crust shield to prevent over-browning. The filling will be slightly jiggly when done but will firm up as it cools.
Step 6: Cool and Finish
Once baked, remove the pie from the oven and let it cool completely on a wire rack. Cooling is critical because it allows the filling to set properly. When cool, sprinkle with your choice of coarse or flaky sea salt to give a final touch of flavor contrast that makes each bite unforgettable.
Step 7: Store Leftover Pie
Cover any leftover pie tightly and store it at room temperature for up to two days or refrigerate for up to five days to maintain freshness and flavor.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
The pie is divine on its own, but a dollop of freshly whipped cream adds lightness that balances the rich filling beautifully. For a hint of extra indulgence, grate some dark chocolate over the top or add a sprinkle of toasted pecans for texture and visual appeal.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla ice cream, which adds a refreshing cold contrast to the warm, nutty pie. Fresh berries can also provide a bright, juicy complement, cutting through the richness with their natural tartness.
Creative Ways to Present
For an impressive dessert spread, cut the pie into small bites and serve on mini dessert plates with a drizzle of caramel or chocolate sauce. You can also turn it into pie parfaits by layering chunks of pie with whipped cream and chocolate shavings in glasses—perfect for parties and easy to serve without the fork mess!
Make Ahead and Storage
Storing Leftovers
After enjoying the initial slices, wrap the pie tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. If you want it to last longer, refrigeration is your best friend, keeping the pie fresh for up to five days without losing that chewy, chocolatey goodness.
Freezing
This Dark Chocolate Pecan Pie Recipe freezes well if you plan ahead. Wrap the whole pie or individual slices tightly in plastic wrap and then foil to avoid freezer burn. Freeze for up to two months and thaw slowly in the refrigerator overnight before serving for the best texture.
Reheating
If you want to enjoy the pie warm, reheat slices in a low-temperature oven around 300°F (150°C) for about 10 minutes. Avoid microwaving, as it can make the crust soggy and the filling oily. Warming gently revives the gooey texture and enhances the aroma of pecans and chocolate.
FAQs
Can I use store-bought pie crust for this recipe?
Absolutely! While homemade crust offers a lovely freshness, using a good-quality store-bought crust can save time and still deliver a delicious Dark Chocolate Pecan Pie.
What type of chocolate works best in this pie?
Dark chocolate chips with at least 60% cacao content work best, as they balance the sweet filling with rich, slightly bitter notes. However, feel free to experiment with semi-sweet if you prefer something a little sweeter.
Should I toast the pecans before adding them?
While not required, lightly toasting pecans in a dry skillet or oven enhances their natural oils and flavors, adding an extra layer of nuttiness that makes the pie even more irresistible.
How do I prevent the pie crust edges from burning?
After about 20 minutes of baking, cover the crust edges with a pie crust shield or aluminum foil. This protects them from over-browning while allowing the filling to cook fully and develop that perfect golden top.
Can I make this Dark Chocolate Pecan Pie Recipe ahead of time?
Yes! The pie can be baked a day in advance and kept covered at room temperature or refrigerated. Just bring to room temperature before serving or warm gently for that freshly baked taste.
Final Thoughts
There’s something truly special about a pie that combines the richness of dark chocolate with the crunch of pecans, all wrapped up in a tender, flaky crust. This Dark Chocolate Pecan Pie Recipe has become one of my absolute favorites to share during any season, and I bet it will be yours too. Give it a try and enjoy the smiles that come with each decadent slice!
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Dark Chocolate Pecan Pie Recipe
- Prep Time: 20 minutes (excluding dough chilling time)
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Description
This Dark Chocolate Pecan Pie is a decadent twist on the classic Southern favorite. Featuring a homemade pie crust filled with crunchy pecans, rich dark chocolate chips, and a luscious blend of dark corn syrup, brown sugar, spices, and melted butter, this pie offers a perfectly balanced sweetness with a touch of sea salt enhancing the flavors. Baked to a golden finish and ideal for special occasions or comforting dessert cravings, it’s delicious served on its own or with whipped cream and chocolate shavings.
Ingredients
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
Pie 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
- Coarse sea salt or flaky sea salt for sprinkling on top
Instructions
- Prepare the Pie Dough: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly before proceeding to ensure ease of handling and better texture during rolling.
- 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 maintain an even thickness and prevent sticking.
- Transfer Dough to Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish. Use your fingers to tuck in the dough, smooth out wrinkles, and flute or crimp the edges to create a decorative flange. There is no need to prebake the crust as it will bake with the filling.
- Assemble Filling: Evenly spread the shelled pecans inside the pie crust. Sprinkle the dark chocolate chips uniformly over the pecans. In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until the mixture is fully combined and slightly thickened.
- Add Filling and Bake: Pour the prepared filling mixture evenly over the pecans and chocolate chips in the pie shell. Place the pie in the preheated oven and bake for 40 to 50 minutes, until the top is lightly browned and the filling is set. After 20 minutes of baking, place a pie crust shield over the edges to prevent over-browning, or tent the entire pie with foil if the top begins to brown too quickly.
- Cool and Finish: Remove the pie from the oven and transfer it onto a wire rack to cool completely. The filling will firm up as it cools. Once cool, sprinkle coarse or flaky sea salt over the top for an added flavor contrast. Slice and serve as is, or optionally top with whipped cream and chocolate shavings for an extra special presentation.
- Storage: 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 texture.
Notes
- Using room temperature eggs helps the filling combine smoothly and bake evenly.
- Make sure to chill your pie dough thoroughly before rolling to prevent shrinking during baking.
- Shield the crust edges after 20 minutes of baking to avoid over-browning or burning.
- You can substitute light brown sugar if dark brown sugar is unavailable, but dark sugar enriches the flavor.
- For an extra glossy finish, brush the crust edges with an egg wash before baking.
- Leftover pie can be warmed slightly before serving for a soft, melty texture.
