If you are looking for a dessert that combines rich, nutty flavors with a hint of indulgent chocolate, this Dark Chocolate Pecan Pie Recipe is going to be your new best friend. Imagine a flaky homemade crust holding a luscious filling packed with toasted pecans and melted dark chocolate, all sweetened just right with brown sugar and a touch of spice. This pie is the perfect balance of crunchy, gooey, and decadent, making it an unforgettable treat that’s as stunning on the table as it is delicious in every bite.
Ingredients You’ll Need
Creating this pie might sound fancy, but the ingredients are refreshingly simple and work together beautifully. Each one plays a crucial role, whether it’s the buttery homemade crust providing the perfect base or the dark chocolate chips melting into gooey pockets of richness.
- Homemade pie crust: Using a homemade crust ensures a flaky, buttery foundation that outshines store-bought options.
- 2 and 1/2 cups shelled pecans: These bring a satisfying crunch and signature nutty flavor that defines any great pecan pie.
- 1 cup dark chocolate chips: Adds that luxurious bittersweet contrast that elevates the pie to another level.
- 3 large eggs: They help bind the filling together and create that classic rich, custardy texture.
- 1 cup dark corn syrup: Crucial for that classic gooey sweetness and perfect consistency.
- 1/2 cup packed dark brown sugar: Deepens the sweetness with molasses undertones and a hint of caramel.
- 1/4 cup unsalted butter, melted: Adds richness and smoothness; just make sure it’s cooled so it doesn’t cook the eggs prematurely.
- 1 and 1/2 teaspoons pure vanilla extract: A subtle flavor enhancer that rounds out the filling perfectly.
- 1/2 teaspoon sea salt: Balances the sweetness and intensifies all the other flavors.
- 1/2 teaspoon ground cinnamon: Provides a warm spice note that complements the pecans and chocolate beautifully.
- Coarse or flaky sea salt for topping: A final sprinkle adds texture and a burst of savory contrast right on top.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Crust
Start by making your homemade pie crust dough. Follow your favorite recipe through chilling it thoroughly. This step is absolutely worth the patience because a cold dough is much easier to roll out and shapes beautifully in the pie dish without shrinking.
Step 2: Preheat and Roll Out the Dough
Adjust your oven rack to the lower third and preheat to 350°F (177°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle, turning it every few rolls to keep the thickness even. This rolling technique guarantees a uniform crust that bakes evenly.
Step 3: Fit Dough into the Pie Dish
Carefully transfer the rolled dough into a 9-inch pie dish. Tuck it in gently with your fingers and flute or crimp the edges for that classic pie look. Don’t worry about prebaking the crust here; it will bake perfectly when combined with the filling.
Step 4: Assemble the Filling
Spread the pecans evenly across the bottom of the pie crust, then sprinkle the dark chocolate chips over them. In a large bowl, whisk the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until the mixture is smooth and slightly thickened. This luscious filling will soak into the nuts and chocolate, creating that irresistibly gooey texture.
Step 5: Pour Filling and Bake
Pour the filling over the pecans and chocolate, spreading it evenly. Bake the pie for 40 to 50 minutes, watching carefully after 20 minutes. If the edges brown too quickly, cover them with a pie crust shield or foil tent so the entire pie bakes evenly without burning.
Step 6: Cool and Finish
Once baked to a light golden brown on top, remove the pie from the oven and let it cool completely on a wire rack. This resting time allows the filling to set perfectly. Just before serving, sprinkle the top with coarse or flaky sea salt to add a delightful salty crunch that contrasts beautifully with the sweet, rich filling.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
A small dollop of freshly whipped cream or a scoop of vanilla ice cream makes a classic, creamy complement. For extra chocolate love, sprinkle some grated dark chocolate or chocolate shavings on top. If you enjoy an extra pop of texture, finely chopped toasted pecans also work wonderfully as a garnish.
Side Dishes
This pie is rich enough to be a showstopper on its own, but if you want to build a dessert spread, think light and fresh. A simple fruit salad with citrus or berries offers a refreshing counterpoint, or serve alongside hot coffee or a robust black tea to balance the sweetness.
Creative Ways to Present
Try serving individual slices on elegant plates drizzled with caramel or chocolate sauce for a fancy touch. Or cut mini versions with a tart pan for bite-sized party treats. You can even make a layered trifle with chunks of this pie, whipped cream, and fresh fruit for an inventive celebration dessert.
Make Ahead and Storage
Storing Leftovers
If you have any pie left (and trust me, you might), cover it tightly and store it at room temperature for up to two days to preserve that perfect texture. Alternatively, keep it in the fridge for up to five days. The flavors actually deepen after a day or two, so leftovers are often even better.
Freezing
You can freeze leftover pie by wrapping it well in plastic wrap followed by foil to protect it from freezer burn. Freeze for up to two months. When ready to enjoy, thaw it overnight in the refrigerator to maintain the best texture and flavor.
Reheating
To warm slices, pop them in a 300°F (150°C) oven for about 10 minutes to refresh the crust and gently melt the filling. Avoid microwaving as it can make the crust soggy and the filling overly soft. A warm slice topped with ice cream is pure comfort.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust offers the best flavor and flaky texture, a quality store-bought crust can save time and still result in a delicious Dark Chocolate Pecan Pie Recipe.
What type of dark chocolate is best for this pie?
Look for dark chocolate chips or bars with about 60-70% cacao. This range balances sweetness and bitterness perfectly to complement the pecans without overpowering the pie.
Is it okay to substitute light corn syrup or another sweetener?
Yes, light corn syrup can be used, but dark corn syrup adds a richer flavor that enhances the pie’s depth. For alternative sweeteners, results may vary, so test small batches first.
How can I prevent the crust edges from burning?
After 20 minutes of baking, cover the crust edges with a pie shield or foil. This shields them from direct heat while allowing the filling to bake through evenly.
Can I make this pie vegan or dairy-free?
This recipe relies on eggs and butter for texture and flavor, which are tricky to replicate exactly. However, experimenting with vegan butter and egg replacements might work if you’re up for a baking challenge!
Final Thoughts
Making this Dark Chocolate Pecan Pie Recipe is like inviting a treasured classic into your kitchen with an irresistible modern twist. The harmony of crunchy pecans, melt-in-your-mouth chocolate, and a perfectly flaky crust will quickly make this pie one of your signature desserts. I truly encourage you to dive in and bake it for your next gathering or cozy night—your taste buds and guests will thank you!
Print
Dark Chocolate Pecan Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Description
This Dark Chocolate Pecan Pie combines a rich homemade pie crust with a decadent filling of dark chocolate chips, toasted pecans, and a silky mixture of eggs, dark corn syrup, and brown sugar. Baked to perfection, the pie features a slightly crunchy top with a gooey, fudgy center, enhanced by a touch of sea salt and cinnamon. Perfect for holidays or any special occasion, this classic Southern dessert is both indulgent and satisfying.
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 Pie Crust: Prepare your homemade pie crust dough according to your pie crust recipe up to the point of chilling. Chill the dough thoroughly to make it easier to handle during rolling.
- Preheat Oven and Roll Dough: Place your oven rack in 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, flipping and turning it about a quarter turn every few rolls to ensure an even thickness throughout.
- Place Dough in Pie Dish: Gently transfer the rolled dough to a 9-inch pie dish. Use your fingers to tuck the dough into the dish, smoothing out any wrinkles, and form a flanged edge by fluting or crimping. Do not prebake the crust at this stage.
- Assemble Filling: Evenly spread the shelled pecans inside the pie crust. Sprinkle dark chocolate chips evenly over the pecans. In a large mixing 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.
- Pour Filling and Bake: Pour the combined 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, or until the top is lightly browned. After 20 minutes of baking, place a pie crust shield around the edges to prevent them from over-browning, or tent the entire pie with foil if the top starts to darken too quickly.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack to cool completely. As it cools, the filling will set. Once cool, sprinkle coarse or flaky sea salt over the top as desired. Slice and serve, optionally garnished with whipped cream and chocolate shavings.
- Storage: Cover any leftover pie and store it at room temperature for 1-2 days, or refrigerate for 4-5 days to maintain freshness.
Notes
- Ensure the eggs are at room temperature for better incorporation and texture.
- Do not prebake the crust; the filling bakes together with the dough for a perfect balance.
- To avoid over-browning, use a pie crust shield or foil tent partway through baking.
- Sprinkling sea salt on top enhances the chocolate and pecan flavors.
- Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.
- Store leftovers properly to maintain freshness and texture.
