Name: Chocolate Pecan Pie Recipe
Prep time: 3 h 30 min
Cook time: 50 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 recipe homemade pie crust (or store-bought); 3 eggs at room temperature; 3/4 cup dark corn syrup; 1/2 cup packed dark brown sugar; 3 tablespoons unsalted butter, melted and slightly cooled; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 3 oz. bittersweet baking chocolate, chopped 1/4-inch; 3 oz. semi-sweet baking chocolate, chopped 1/4-inch; 1 1/2 cups roughly chopped raw pecan halves; 3/4 cup whole raw pecan halves for topping (more or less as needed); 1 tablespoon melted unsalted butter (for brushing pecans)

There’s something irresistibly rich and comforting about a classic pie with a twist — and this Chocolate Pecan Pie Recipe hits that mark perfectly. The gooey pecan filling teamed with luscious bittersweet and semi-sweet chocolate will wrap you up in cozy, chocolatey bliss with every forkful.

A close-up image of a pecan pie with a golden, thick, and flaky crust that has a crimped edge. The filling has two visible layers: the top layer is covered with whole, glossy, reddish-brown pecans arranged tightly together, and the bottom layer is a rich, gooey caramel-brown filling with chopped pecans mixed in. The pie is in a white ceramic dish with some crumbs and syrup residue inside. The dish sits on a white marbled surface with a few scattered pecans in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pecan Pie Recipe
Top Tip
How to Serve Chocolate Pecan Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pecan Pie Recipe

Why You'll Love This Recipe

I can’t tell you how many times this chocolate pecan pie has been requested at gatherings. It’s just the perfect balance: nutty, sweet, and choc-full of melty chunks. It’s a dessert that feels fancy but is surprisingly straightforward to pull off.

Decadent combo: The marriage of bittersweet and semi-sweet chocolates with pecans adds gourmet flair without extra fuss.
Make-ahead friendly: This pie lets you prep dough and filling in advance, ideal for stress-free hosting or holiday baking.
Reliable results: With tips on blind baking and gauges for doneness, you’ll avoid soggy crusts or under-set filling.
Beautiful and impressive: The top layer of whole pecans brushed with butter gives it that glossy, bakery-style finish.

A pecan pie shown from above with a thick, golden brown crust that is crimped around the edges on a white plate. The filling is dark brown with a shiny, slightly bumpy texture and is dotted with large, whole pecan halves that are a rich reddish-brown color and arranged evenly across the surface. There are pieces of dark chocolate chunks mixed into the filling, adding a textured look. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Pecan Pie Recipe plays a role in creating that perfect texture and flavor balance. Choosing good-quality pecans and chocolate really elevates the pie, while the spices add just a whisper of warmth. Here’s why each one matters:

Flat lay of whole brown eggs with clean shells, a small white ceramic bowl of dark corn syrup, a small white ceramic bowl filled with packed dark brown sugar, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of salt, a small white ceramic bowl containing ground cinnamon, a small white ceramic bowl with ground cloves, a small white ceramic bowl holding ground nutmeg, roughly chopped raw pecan halves arranged neatly, whole raw pecan halves fanned out in a simple pile, and two small piles of roughly chopped dark and semi-sweet baking chocolate chunks, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Homemade pie crust: I always recommend making your own crust if you can — it’s flakier and buttery. But store-bought works in a pinch!
Eggs: Using room temperature eggs helps the filling emulsify smoothly and set nicely.
Dark corn syrup: This gives the filling that classic chewy, glossy texture without being too sweet.
Dark brown sugar: Adds depth and a molasses-like flavor that complements the pecans.
Unsalted butter: Melted and cooled, butter enriches the filling and keeps the nuts glossy on top.
Vanilla extract: Just a splash adds warmth and rounds out the flavors.
Salt and spices: Salt sharpens sweetness, while cinnamon, cloves, and nutmeg give subtle festive notes — don’t skip them!
Bittersweet and semi-sweet chocolate: Using both kinds balances bitterness and sweetness, plus melts into little pockets of chocolatey goodness throughout.
Raw pecan halves (two types): Roughly chopped pecans inside give texture, whole halves on top create an elevated, pretty finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this chocolate pecan pie recipe is how easy it is to tailor it to your personal taste or dietary needs. I love swapping spices or nuts, and you’ll enjoy making it truly yours, too.

Variation: Sometimes I add a teaspoon of espresso powder to intensify the chocolate flavor — it’s a total game changer and really deepens the richness without making it taste like coffee.
Nut swap: Don’t have pecans? Walnuts are a fine substitute and bring their own lovely crunch.
Gluten-free crust: Using a gluten-free pie dough works well here and still holds up to blind baking and the filling’s moisture.

Step-by-Step: How I Make Chocolate Pecan Pie Recipe

Step 1: Prepare and Blind Bake the Crust

I usually make my pie dough the day before because it relaxes and chills nicely overnight, making rolling easier and the crust flakier after baking. Once rolled out and fitted into the pie plate, prick it lightly, brush with egg wash, refrigerate, then blind bake at 375°F using parchment and weights for 18-20 minutes. Look for a crust that’s just starting to brown but not cooked fully — this prevents a soggy bottom once filled.

Step 2: Whisk the Filling

In a medium bowl, whisk together your room temperature eggs, dark corn syrup, brown sugar, melted butter, vanilla, salt, and spices. Don't overdo the whisking — just combine everything so you keep that silky texture without too much air.

Step 3: Layer Pecans and Chocolate in the Shell

After your pie shell has fully cooled, evenly sprinkle the roughly chopped pecans, then the chopped bittersweet and semi-sweet chocolate pieces. Pour the filling gently over, making sure the nuts and chocolate stay nicely distributed — this layering ensures each bite gets a delightful crunch and melty chocolate surprise.

Step 4: Add Whole Pecan Topping and Butter Brush

Arrange whole pecan halves in a pretty pattern on top - this is your moment to be creative! Then brush them lightly with melted butter to keep them glossy and toasty during baking. This simple step helps prevent burning and gives that picture-perfect finish.

Step 5: Bake and Test for Doneness

Bake your pie at 350°F for 40 to 50 minutes until the center reaches 195-200°F with an instant-read thermometer. If you don’t have one, a gentle tap on the surface can tell you — it should spring back and the middle should only jiggle slightly. If the edges brown too fast, tent with foil halfway through. Patience here makes all the difference!

Step 6: Cool Completely Before Serving

Resist the urge to dig in hot! Let the pie cool completely (about 2 hours) on a wire rack to let the filling set properly. Don’t refrigerate it while hot — that can cause the pie to collapse. This resting time means clean slices and the ideal luscious texture we all aim for.

Top Tip

Making chocolate pecan pie can sometimes be intimidating, but from my experience, a few small tricks ensure a stunning result every time. These tips helped me overcome soggy crusts and uneven baking — I hope they make your baking day easier, too!

Blind Bake Properly: Don’t skip lining the crust with parchment and filling with pie weights — it keeps the bottom crust from shrinking and prevents sogginess from the filling.
Temperature Matters: Use room temperature eggs and melt butter but cool it before whisking in to keep your filling silky without scrambling the eggs.
Check Early: Start checking the pie at 40 minutes so you can tent with foil as soon as the edges brown too quickly — no one wants burnt pecans!
Cooling Patience: Let the pie cool fully on a wire rack; this step is non-negotiable for perfect slices and filling set.

How to Serve Chocolate Pecan Pie Recipe

Chocolate Pecan Pie - Serving Suggestion

Garnishes

I usually keep garnishes simple — a dollop of whipped cream lightly dusted with cinnamon or a scoop of vanilla ice cream so the pie’s warm, nutty richness shines. Sometimes a sprinkle of flaky sea salt on top just before serving gives a surprising and lovely contrast to the sweetness.

Side Dishes

Chocolate pecan pie is rich, so I like to pair it with fresh fruit like orange segments or a citrusy salad to brighten things up. For holiday meals, it’s delicious alongside mashed sweet potatoes or lightly spiced roasted vegetables, balancing savory and sweet beautifully.

Creative Ways to Present

For a celebration, I try making mini versions in tartlet pans — everyone loves an individual serving. I’ve also drizzled melted chocolate over the whole top pecans for extra indulgence or added a sprinkle of gold dust to the nuts for an elegant holiday table centerpiece. Presentation really amps up the excitement!

Make Ahead and Storage

Storing Leftovers

After the initial cooling, I wrap my leftover pie tightly in plastic wrap and keep it in the fridge for up to 4 days. When you're ready to serve again, letting it come to room temperature brings back that wonderful texture and flavor.

Freezing

I have had great success freezing the entire assembled pie (blind-baked crust and filling) wrapped tightly in plastic and foil. Thaw it overnight in the fridge before baking, or freeze leftover slices for up to 3 months. The texture stays surprisingly good!

Reheating

To refresh leftover slices, I recommend warming pieces in a 300°F oven for 5 to 10 minutes to crispen the crust again. Microwaving works too, but do it in very short bursts (10 seconds at a time) to avoid a soggy filling.

Frequently Asked Questions:

Can I use a store-bought pie crust for this Chocolate Pecan Pie Recipe?

Absolutely! While homemade crust adds more buttery flakiness, a high-quality store-bought crust will save time and still taste delicious when blind baked properly.

How do I know when my chocolate pecan pie is fully baked?

Use an instant-read thermometer to check the filling’s center at 195-200°F. If you don’t have one, lightly tap the center — it should spring back and jiggle only slightly, not be runny or liquidy.

Can I make this Chocolate Pecan Pie Recipe ahead of time?

Yes! You can prepare the dough, blind bake the crust, and mix the filling a day in advance. After baking, the pie keeps well in the fridge for up to 4 days and tastes fantastic served at room temperature.

What’s the best way to store leftover pie?

Cool the pie completely, wrap it tightly with plastic wrap, and refrigerate. Let leftovers come to room temperature before serving, or warm slices briefly in a low oven to refresh the crust.

Final Thoughts

This Chocolate Pecan Pie Recipe has become a staple in my kitchen because it brings that crave-worthy combination of rich chocolate, buttery nuts, and a perfectly flaky crust every time. I always look forward to sharing it with friends and family — and I’m confident you’ll enjoy making and serving it just as much. Trust me, once you try this pie, it’ll be your go-to for holidays, celebrations, or any day that calls for a little extra indulgence.