If you’re ready to wow your guests or treat yourself to a truly decadent dessert, this Dark Chocolate Pecan Pie Recipe is the answer. It’s a rich, buttery pie bursting with toasted pecans and melted dark chocolate chips, all enveloped in a flaky, homemade crust. The perfect balance of sweetness, nuttiness, and a hint of sea salt makes this pie irresistibly crave-worthy on any occasion.
Ingredients You’ll Need
This Dark Chocolate Pecan Pie Recipe uses straightforward but carefully chosen ingredients that come together beautifully to create those classic textures and deep flavors we love. Each component plays a starring role, from the crunchy pecans to the silky dark corn syrup that helps set the filling perfectly.
- Homemade pie crust: Provides a flaky, buttery base that holds all the delicious filling together.
- 2 and 1/2 cups shelled pecans: Adds rich crunch and a characteristic nutty flavor.
- 1 cup dark chocolate chips: Melts throughout the pie, giving luscious pockets of intense chocolatey goodness.
- 3 large eggs: Helps bind the filling while adding richness and a smooth texture.
- 1 cup dark corn syrup: Sweetens and thickens the filling, giving it that classic pecan pie texture.
- 1/2 cup packed dark brown sugar: Adds warmth and depth with its molasses notes.
- 1/4 cup unsalted butter, melted: Enhances richness and lends a velvety mouthfeel.
- 1 and 1/2 teaspoons pure vanilla extract: Amplifies flavors with a sweet, aromatic finish.
- 1/2 teaspoon sea salt: Balances sweetness and enhances all the flavors.
- 1/2 teaspoon ground cinnamon: Gives a subtle hint of spice to elevate the pie’s complexity.
- Coarse sea salt for sprinkling: Adds a delightful finishing touch to contrast the sweet filling.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Dough
Start by making your homemade pie crust as you usually would, following up to the chilling step. This step is crucial because thoroughly chilled dough behaves much better when rolling out, leading to a tender and flaky base that will hold all that luscious filling without shrinking or tearing.
Step 2: Roll and Fit the Dough
Next, adjust your oven rack and preheat to 350°F (177°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle, turning it frequently to maintain even thickness. Transfer it carefully into your 9-inch pie dish, gently tucking and fluting the edges to create that picture-perfect crust edge. This crust does not need prebaking, saving you a step and keeping things simple.
Step 3: Layer Pecans and Chocolate
Scatter the pecans evenly over the bottom of the crust, followed by an even sprinkle of dark chocolate chips. This layering ensures every slice has plenty of texture and pockets of gooey chocolate, bringing together the best of both worlds.
Step 4: Make the Filling
Whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until smooth and slightly thickened. This mixture is the sweet glue that sets the pie’s interior while adding deep flavor complexity.
Step 5: Bake to Perfection
Pour the filling evenly over the nuts and chocolate. Bake the pie on the lower rack for 40 to 50 minutes until the surface is lightly browned and set. Keep an eye on the crust edges and shield them halfway through baking with foil or a pie crust shield to avoid burning. The pie should jiggle slightly in the center when it’s done.
Step 6: Cool and Finish
Once baked, let the pie cool completely on a wire rack. As it cools, the filling will firm up to the perfect sliceable consistency. For an irresistible flavor pop, sprinkle the top with coarse sea salt just before serving. This final touch brings out the dark chocolate’s intensity and balances the sweetness perfectly.
Step 7: Store Leftovers Properly
Cover any leftover pie at room temperature for a day or two or refrigerate for up to five days to keep it fresh. The flavors actually deepen with time, making it a great make-ahead dessert for special occasions.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
For an extra indulgent presentation, top each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A few chocolate shavings or a light dusting of powdered sugar can also elevate the pie’s appearance and taste delightfully with every bite.
Side Dishes
This pie stands beautifully on its own, but pairing it with a cup of bold coffee or a smooth glass of port wine can turn your dessert moment into a memorable celebration. Light, fresh fruit—like sliced oranges or raspberries—can provide a bright counterpoint as well.
Creative Ways to Present
Try serving the Dark Chocolate Pecan Pie Recipe in mini tartlets for a fun, shareable dessert at parties. Alternatively, cut the pie into bite-sized squares and sprinkle with flaky sea salt for a sophisticated dessert platter. For a warmer experience, serve slices slightly warmed with a drizzle of caramel sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Dark Chocolate Pecan Pie holds up well at room temperature if covered properly, but refrigeration is recommended if you want to keep it fresh longer. Stored in the fridge, the pie maintains its flavor and texture for up to five days.
Freezing
You can freeze the pie either baked or unbaked. Wrap airtight in plastic wrap and foil before freezing. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
To warm leftover slices, gently reheat in a low oven at 300°F (150°C) for about 10 minutes. This brings back the gooey texture of the chocolate and softens the crust without overcooking the filling.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust adds that extra touch of love, a good quality store-bought crust works perfectly well for this recipe and can save time.
What type of chocolate is best for this pie?
Use high-quality dark chocolate chips with around 60-70% cocoa for the best balance of rich chocolate flavor without overwhelming bitterness.
How can I prevent the crust edges from burning?
Simply cover the crust edges with a pie crust shield or foil after 20 minutes of baking. This protects them while allowing the filling to cook through perfectly.
Is it necessary to use dark corn syrup?
Dark corn syrup brings a deeper molasses flavor which complements the pecans and chocolate nicely, but you can substitute light corn syrup if needed. Just note the flavor will be a bit lighter.
Can I make this pie gluten-free?
Yes! Substitute the homemade crust with a gluten-free pie crust, ensuring it’s sturdy enough to hold the filling. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Dark Chocolate Pecan Pie Recipe is one of those special desserts that instantly becomes a favorite. Sweet, nutty, and decadently chocolatey, it’s perfect for holidays, family gatherings, or any time you want to impress with minimal fuss. Trust me, once you try it, you’ll be coming back to this recipe again and again.
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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
A decadent Dark Chocolate Pecan Pie featuring a flaky homemade crust filled with toasted pecans, rich dark chocolate chips, and a luscious, spiced sweet filling made with dark corn syrup and brown sugar. This pie bakes to a perfectly set custard with a hint of cinnamon and sea salt, offering a delightful balance of sweet, salty, and nutty flavors perfect for any dessert occasion.
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
To Finish
- Coarse sea salt or flaky sea salt for sprinkling on top
Instructions
- Prepare Pie Crust: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly before proceeding to ensure it is easy to handle and roll out smoothly.
- 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 even thickness.
- Fit Dough Into Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish. Use your fingers to tuck in and smooth out the dough, then create a flanged edge by fluting or crimping. There is no need to prebake the crust.
- Assemble Filling: Evenly spread the shelled pecans inside the pie crust. Sprinkle the dark chocolate chips evenly 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 fully combined and slightly thickened.
- Pour and Bake: Pour the prepared filling mixture evenly over the pecans and chocolate chips in the pie crust. Place the pie in the preheated oven and bake for 40-50 minutes, until the top is lightly browned. After 20 minutes of baking, cover the edges of the crust with a pie crust shield or tent with foil if the top is browning too quickly to prevent burning.
- Cool and Finish: Remove the pie from the oven and place it on a wire rack to cool completely. As it cools, the filling will set to a perfect custard consistency. Once cooled, sprinkle coarse or flaky sea salt on top if desired to enhance the flavor.
- Serve and Store: Slice and serve the pie as is or topped with whipped cream and chocolate shavings for extra indulgence. Cover any leftover pie and store it at room temperature for 1-2 days or refrigerate for up to 4-5 days for best freshness.
Notes
- The homemade pie crust recipe yields two crusts; freeze or refrigerate the second crust for a future pie.
- Allow the eggs to come to room temperature before mixing to help the filling bind smoothly.
- Use a pie crust shield or foil tenting during baking to avoid over-browning the edges.
- Dark corn syrup is key to achieving the signature texture and sweetness of this pie filling.
- Sprinkling flaky sea salt on top at the end adds a delightful contrast to the sweetness.
- Leftover pie can be warmed slightly before serving or enjoyed cold.
