Chocolate Pecan Pie Recipe

If you’re a fan of all things rich, gooey, and nutty, then this Chocolate Pecan Pie Recipe is about to become your new obsession. I absolutely love how the gooey pecan filling mixes with melty chocolate and a flaky buttery crust—it’s like dessert, comfort food, and a celebration all rolled into one. Whether you’re making it for a holiday feast or just because you deserve something special, I promise this recipe delivers that perfect slice of chocolaty, nutty heaven every time.

this Recipe

Ingredients You’ll Need

The magic of this Chocolate Pecan Pie Recipe comes from just a handful of high-quality ingredients that work beautifully together—simple pantry staples meet nuts and chocolate for a crowd-pleasing pie that tastes way more complicated than it is. A couple of quick tips: use fresh pecans and room temperature eggs to get the best texture and flavor.

• Best Ever Pie Crust: I love making this from scratch for that flaky, buttery base—store-bought works too if you’re short on time.
• Pecan halves: Toast them lightly for even more flavor if you have a moment—it makes a big difference!
• Semisweet chocolate chips: Choose good quality chocolate for a richer taste—it melts perfectly in the filling.
• Large eggs: Use room temperature eggs to help the filling set just right without cracking the crust.
• Granulated sugar and light brown sugar: The combo balances sweetness and adds depth thanks to the molasses in the brown sugar.
• Corn syrup: This keeps the filling moist and gooey, so don’t skip it!
• Bourbon (optional): Adds a subtle warmth and complexity; if you’re not into alcohol, vanilla extract alone works great.
• Vanilla extract, ground cinnamon, fine sea salt: These little touches boost the flavors without overpowering.

Variations

I like to encourage playing around with this Chocolate Pecan Pie Recipe because a little tweak can make it just right for your taste or occasion. Plus, swapping out or adding ingredients keeps it fresh and fun to bake again and again.

• Gluten-Free Crust: I once switched to a gluten-free crust for a friend, and it worked like a charm without compromising the flaky texture.
• No-Bourbon Version: If bourbon isn’t your thing, just bump up the vanilla extract to 1 teaspoon for a lovely aroma and sweetness.
• Nut Mix: Try mixing pecans with some chopped walnuts or almonds for a different crunch and flavor profile.
• Dark Chocolate: Swap semisweet chips for dark chocolate if you want a more intense chocolate hit—my family goes crazy for this version.

How to Make Chocolate Pecan Pie Recipe

Step 1: Prep Your Pie Crust

Start by letting your pie crust sit out for about 5 minutes so it becomes slightly pliable and easier to roll. Dust your work surface with flour to prevent sticking, and gently roll out your dough into a 13-inch circle about ⅛-inch thick. I find turning the dough a quarter turn between rolls helps keep the thickness even and prevents sticking. Once rolled, carefully transfer it to a 9-inch deep dish pie pan by rolling it onto your rolling pin and then unrolling it over the pan. Gently press the dough into the pie pan cavity—don’t stretch it or it’ll shrink in the oven. Trim the overhang to leave about a 1-inch border; fold the excess under itself and crimp for that classic ribboned edge.

Step 2: Layer Your Pecans and Chocolate

Spread the pecan halves evenly across the bottom of the pie shell, then sprinkle the semisweet chocolate chips on top. This layer creates the perfect nut-chocolate combo all baked into one slice. If you like more chocolate, feel free to increase the chips by a quarter cup.

Step 3: Whisk Up the Filling

In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, bourbon (if you’re using it), vanilla extract, cinnamon, and a pinch of sea salt. Make sure the eggs are at room temperature because it helps the filling set beautifully and bake evenly without cracking the crust. Pour this luscious mixture gently over the pecans and chocolate, spreading it out so all those nuts get bathed in that caramel-chocolatey goodness.

Step 4: Bake To Gooey Perfection

Pop the pie into a 375°F preheated oven. After 30 minutes, you’ll want to shield the crust—either with a pie shield or aluminum foil—so it doesn’t burn while the filling continues baking. Keep going for another 20 to 25 minutes, until the filling is set but still slightly wobbly in the center (it will firm up as it cools). When it looks like this, you know it’s time to take it out. Let the pie cool for at least 30 minutes before slicing. Trust me, this patience is worth it for that perfect slice that holds its shape and oozes deliciousness without sliding apart.

How to Serve Chocolate Pecan Pie Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar or a dollop of whipped cream to balance the richness. Sometimes, I’ll add a sprinkle of chopped toasted pecans on top for extra crunch and a pretty presentation that never fails to impress guests.

Side Dishes

This pie pairs marvelously with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. For a festive gathering, I like serving it alongside a light citrus salad or coffee to cut through the richness, keeping the whole experience well-rounded.

Creative Ways to Present

When I made this for a holiday brunch, I cut it into mini tartlets using a muffin tin for bite-sized treats that looked adorable and were super easy for folks to grab. I’ve also tried layering it with whipped cream and chopped pecans in a trifle dish for a no-fuss showstopper alternative.

Make Ahead and Storage

Storing Leftovers

I store leftover pie tightly covered in the refrigerator for up to two days, and honestly, it tastes just as good, if not better, chilled. I find the flavors meld even more, so don’t worry if you can’t finish it right away.

Freezing

Freezing this pie is totally doable! I usually wrap slices individually in plastic wrap and then tuck them into a freezer-safe container. When you’re ready, thaw them overnight in the fridge and enjoy. Keep in mind the crust loses a bit of its flakiness, but the filling remains deliciously gooey.

Reheating

To warm leftovers, I gently reheat slices in a low oven (around 300°F) for 10-15 minutes—this refreshes the crust without drying out the filling. Microwave works in a pinch, but the crust can get soggy, so the oven is my go-to.

FAQs

Final Thoughts

This Chocolate Pecan Pie Recipe has become a staple in my holiday baking rotation because it manages to combine comfort, elegance, and straightforwardness all in one sweet package. Every time I slice into that perfect gooey center speckled with pecans and melted chocolate, I’m reminded why I keep coming back to it. Give it a try and see for yourself—it’s like giving your taste buds a warm, chocolaty hug. Trust me, once you make this pie, it’ll be your go-to for celebrations and indulgent moments alike.

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