Dark Chocolate Pecan Pie Recipe

If you’re on the hunt for a pie that takes the classic pecan pie up several notches, you’ve gotta try this Dark Chocolate Pecan Pie Recipe. Imagine the rich, buttery pecans mingling with luscious dark chocolate and just a hint of sea salt for that perfect sweet-salty balance. Trust me, once you make this, your family and friends will be asking for it every chance they get. It’s one of those recipes that looks fancy but is actually pretty straightforward, and oh-so satisfying to bake!

this Recipe

Ingredients You’ll Need

To get that perfect texture and flavor in this Dark Chocolate Pecan Pie Recipe, I carefully choose each ingredient for its role in the pie’s symphony of taste. Quality pecans and dark chocolate are non-negotiable in my book, and the filling’s sweetness comes from a mix of corn syrup and brown sugar that sets just right every time.

• Homemade Pie Crust: Using your own crust makes such a difference; it’s flaky and buttery, elevating the entire pie.
• Pecans: Fresh, shelled pecans pack the crunch and nutty warmth this pie needs.
• Dark Chocolate Chips: The richer the chocolate, the better. I love 70% cocoa for depth without being too bitter.
• Eggs: Make sure these are at room temperature for a smooth, silky filling.
• Dark Corn Syrup: It’s key for that classic pecan pie texture and rich flavor.
• Dark Brown Sugar: Adds molasses notes that deepen the sweetness.
• Unsalted Butter: Melted and slightly cooled to blend perfectly into the filling.
• Pure Vanilla Extract: Just a touch to brighten everything up.
• Sea Salt and Ground Cinnamon: They add that subtle kick that brings out all the flavors.
• Coarse Sea Salt or Flaky Sea Salt: For sprinkling on top, to finish with a crunch and flavor contrast.

Variations

One of the best things about this Dark Chocolate Pecan Pie Recipe is how it welcomes your creative twists. I like to mix it up depending on the time of year or who I’m serving it to – because making it your own can be half the fun!

• Nut Substitutions: When I’m short on pecans, I swap in half walnuts or even a mix with hazelnuts for a different texture and flavor.
• Chocolate Variations: Sometimes I use dark chocolate chunks instead of chips for a more rustic, melty surprise in every bite.
• Diet-Friendly: For a gluten-free crust, I switch to an almond flour crust – it’s super easy and pairs wonderfully with the filling.
• Spice It Up: Adding a pinch of cayenne or chili powder to the filling kicks up the flavor in a way that my adventurous eaters adore.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Roll Out Your Perfect Pie Crust

Start by chilling your homemade pie dough – this makes rolling out way easier and helps prevent shrinking during baking. On a floured surface, roll the dough into a 12-inch circle. Pro tip: rolling a few times from different angles keeps the shape nice and even. Carefully place the dough in a 9-inch pie dish and gently press it in, fixing any cracks. Flute or crimp the edges however you like – this not only looks pretty but keeps the crust intact as it bakes.

Step 2: Layer Pecans and Chocolate

Spread 2 and 1/2 cups of shelled pecans evenly across the bottom of the crust. Next, sprinkle 1 cup of dark chocolate chips all over. I love how the chocolate melts into pockets between the pecans, creating little fudgy bites – it’s the best surprise!

Step 3: Mix Your Filling

In a large bowl, whisk together 3 large room-temperature eggs, 1 cup dark corn syrup, 1/2 cup packed dark brown sugar, 1/4 cup melted and cooled unsalted butter, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon sea salt, and 1/2 teaspoon ground cinnamon. Whisk it until it’s smooth and slightly thickened – this will give you that silky, luscious filling everyone loves.

Step 4: Pour and Bake

Carefully pour the filling over the pecans and chocolate chips in the pie crust. Slide the pie into a 350°F (177°C) oven positioned on the lower third rack. Bake for 40-50 minutes – after the first 20 minutes, place a pie crust shield or tent with foil over the edges to stop them from browning too much. Keep an eye out: you want the top just lightly browned. The filling will jiggle slightly but will firm up as it cools.

Step 5: Cool and Serve

Remove the pie and cool it completely on a wire rack. Once cooled, sprinkle with coarse sea salt or flaky salt for that irresistible sweet-salty kick. When you slice it up, top with whipped cream or a few chocolate shavings for extra wow. This pie truly shines when served at room temperature, letting all those flavors sing together.

How to Serve Dark Chocolate Pecan Pie Recipe

Garnishes

I love topping this pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream to offset the intense richness. For a little extra flair, I sometimes shave a bit of dark chocolate over the top. And that sprinkle of flaky sea salt? It never fails to impress – it adds a subtle crunch and balance that keeps every bite exciting.

Side Dishes

To make a full dessert spread, I pair this pie with fresh berries or a light fruit salad to cut through the richness. A hot cup of coffee or a robust red wine also complements the dark chocolate and pecans beautifully. It’s a crowd-pleasing combo that feels like a little celebration.

Creative Ways to Present

For special occasions, I like to serve individual mini pies or tartlets using this same filling recipe—makes for an elegant touch and easy serving. Another fun idea is to make a lattice crust on top with a dusting of powdered sugar for a stunning finish. Presentation-wise, adding edible gold leaf or a sprig of fresh mint gives it an upscale vibe that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie loosely with foil or plastic wrap and store it at room temperature for 1-2 days – the texture stays perfect, and the flavors develop even more. If you want it to last longer, refrigeration works well too, keeping it fresh for up to 4-5 days. Just make sure it’s tightly covered so it doesn’t absorb fridge odors.

Freezing

Freezing this pie is totally doable and surprisingly trouble-free. I wrap the whole pie tightly in plastic wrap, then in foil before popping it into the freezer. When I’m ready to enjoy, I thaw it overnight in the fridge and warm the slices gently in the oven to recapture that freshly-baked vibe.

Reheating

Reheating slices in a preheated 300°F (150°C) oven for about 10–15 minutes brings back that melty, gooey filling and crisp crust. Avoid microwaving if you can, as it tends to make the crust soggy. Just wrap the slice loosely in foil if you want to keep it moist while warming it up.

FAQs

Final Thoughts

This Dark Chocolate Pecan Pie Recipe is one of those special desserts that makes any occasion feel a little more festive. I absolutely love how the dark chocolate melts perfectly into the rich pecan filling, and that sprinkle of sea salt gives it a grown-up twist that you don’t find in every pie. If you want to impress without stress, this recipe is your new best friend – give it a try, and I promise it’ll become a treasured classic in your kitchen too.

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