Need the recipe for the best chocolate pecan pie? This pie recipe makes all others pale in comparison. A pie filling made with melted chocolate and loaded with pecans in a rich buttery homemade pie crust.
Table of Content
Chocolate and pecans are a match made in heaven. Pecan pie is sweet, so, it isn't surprising that adding melted chocolate to the pecan pie is a complete game-changer. And, the best thing about this is that you can use dark or bittersweet chocolate, which cuts down on the sweetness.
Why is this the best pecan pie
- This is a simple and easy recipe that can be made ahead of time. Therefore, it's the perfect dessert for festive days like Thanksgiving and Christmas.
- Most of the ingredients are easy to find or pantry staples. In fact, most of them have easy substitutions
- Unlike the classic pecan pie that is very sweet, using melted dark or bittersweet chocolate helps cut down on the sweetness. It also had a wonderful texture that's soft and melts in the mouth. You can even add chocolate chips to the pie for a little crunch.
- There are two components to making this pie.
- The pie crust - I am using my homemade pie crust. But, you can certainly use a ready-to-roll store-bought crust.
- The filling - a very simple and easy filling that takes just 5 minutes to make. But, you can also make it up to 2 days ahead of time.
- This pie can be served at room temperature or warm with a dollop of vanilla ice cream, whipped cream as well as some caramel sauce.
The timeline for baking this pie
- Prepare pie crust - 10 mins
- Chill pie crust - 15 mins
- Roll and partially bake crust - 20 mins
- Prepare the filling - 5 mins
- Bake the pie - 60 mins
- Cool the pie - 30 mins
Ingredients and substitutes
- Pecans - This is the essence of this pie. So, use good quality pecans from a reputable brand. Also, there is no need to toast the pecans because they cook in the pie for a long time.
- Syrup - Today, I am using golden syrup. But, you can also use dark corn syrup or maple syrup. And, if you don't have dark corn syrup, use Karo light corn syrup with one tablespoon of molasses.
- Brown sugar - I have used light or dark sugar and both are equally delicious. The dark sugar gives the pie a deeper color and stronger molasses flavor.
- Chocolate - In this pie, you can use either melted chocolate with chocolate chips or only chocolate chips. I like to use melted dark or bittersweet chocolate because it cuts down on the sweetness. However, semi-sweet would also be delicious too.
Chocolate Pecan Pie Recipe
Pie crust
- Food Processor - In a food processor add the flour, salt, chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency.
Pastry blender - You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture. - Add the chilled ice water a little at a time and combine for 30 seconds more.
Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over-mix or pulse too much.
- Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time. - Dust the work surface with flour and using a rolling pin carefully roll the pastry into a large disc. Use your 9-inch pie plate or 9-inch tart pan as a guide to see how big you need it.
Pro tip - If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, and press the broken edges together with your fingertips.
- Transfer the dough to the pie pan. Gently fit it to the pan especially on the bottom edges with light hands. Cut the excess from the edges leaving ½ inch for crimping. Then, crimp the edges.
Pro tip - for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger. - Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a ting of a fork to prevent it from puffing during baking.
Pro tip - if leaving for a long time make sure to wrap it in plastic so it does not dry out. - Preheat the oven at 400°F/200°C/ Gas Mark 5
- Line the pie with parchment paper, then fill the center with pie weights or baking beans. Bake for 15 minutes – then remove the pie weights and parchment paper.
Pro tip - while you can add the pie filling to an unbaked pie shell, prebaking the crust gives a wonderfully flaky, not soggy pie crust. - Reduce the oven temperature to 350°F / 177°C / Gas Mark 4
Chocolate pie filling
- In a microwave-safe large bowl or pyrex cup, melt the chocolate, butter, and cream. Then, add the sugar and syrup, followed by the eggs one at a time making sure it is all well incorporated.
- Next, add the salt, spice, nutmeg, cocoa powder, and flour. Stir to combine. Finally, add the bourbon, vanilla extract, chocolate chips, and chopped pecans. Followed by the chocolate chips. Stir to combine.
- Pour the pecan mixture into the pre-baked pie shell. Arrange the remaining pecan halves on top.
Bake
- Bake for 30 minutes on the middle rack. Then, tent with aluminum foil, and bake for another 15 to 20 minutes until almost set.
Pro tip - tenting with a foil will prevent the pecans from getting too dark while baking. - Cool on a wire rack to room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices.
Pro tip - When baked, the pie has a slight rise but as it cools it will settle again. - This pie can be served at room temperature or warm with a dollop of vanilla ice cream or whipped cream.
Tips & Troubleshooting
- Homemade pie dough
- Use cold butter and ice water so you have a flaky pastry.
- Chill the pastry dough before rolling and chill the pie shell before baking.
- Pre-baking the pie shell for some time will ensure a crisp, not soggy crust.
- Pecan pie filling
- Use dark chocolate to reduce the sweetness in the filling.
- and use fresh pecans that are not kept for too long as they tend to get rancid over time.
- Use a whisk to ensure the syrup mixture is well combined.
- Bake
- Bake on the middle rack of the oven.
- Also, bake for 20 minutes then cover with aluminum foil so the pecan nuts on the top of the filling don't become too dark.
- You must bake until the filling is just set, not liquid. The crust will be a light golden color and crisp.
More pecan pie recipes
How long will this chocolate pecan pie keep?
This pecan pie will keep at room temperature for two days. Also, you can keep it in the fridge for 3 to 4 days. In fact, you can even freeze it for up to a month. Thaw overnight in the refrigerator.
Do you serve a pecan pie warm or cold?
I think pecan pie is best served at room temperature. But, I have also served it warm with a dollop of vanilla ice cream on the side. My kids eat cold pecan pie from the fridge because they have no patience to wait for it to thaw. No complaints.
Can I freeze a pie?
You can make the pecan pie ahead and freeze it for a month.
1 - Bake and cool it to room temperature.
2 - Then, carefully wrap it in plastic wrap twice. Make sure to remove any air pockets.
3 - Next, wrap the pie in aluminum foil. The foil prevents freezer burns and helps with condensation when thawing.
It is best to thaw it wrapped in the fridge overnight so the condensation says on the aluminum and plastic wrap. Once thawed, bake for 20 minutes at 350 F / 175 C.
What pan do you use for chocolate pecan pie?
You can make pecan pie in a pie pan or tart pan with a removable bottom. Today, I am using my pie pan, but some of my pies are made in tart pans. The advantage of the tart pan with a removable bottom is that you can take it with you over to friends and family. When making for home, I like to use my stoneware pie pan. The advantage of stoneware is that it gives a lovely crisp crust that does not get soggy as it cools down
Printable Recipe
Chocolate Pecan Pie
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 400°F/200°C/ Gas Mark 5
Difficulty: Easy
Calories: 587kcal
Adjust Servings Here: 9 servings
Description
Need the recipe for the best chocolate pecan pie? This pie recipe makes all others pale in comparison. A pie filling made with melted chocolate and loaded with pecans in a rich buttery homemade pie crust.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Pie Crust
- 1½ cup (200 g) All purpose flour
- 4 oz (113 g) Unsalted butter ((½ cup, 1 stick) chilled cubes)
- ¼ teaspoon Salt
- 2 tablespoon Chilled water (up to 4 tbsp )
Pecan pie filling
- 4 oz (113 g) Chocolate (dark, bittersweet, semi-sweet)
- ¼ cup (60 ml) Whipping cream
- 4 tablespoon (60 g) Butter
- ¾ cup (165 g) Dark brown sugar
- ¼ cup (4 tablespoon) Golden syrup (or dark corn syrup)
- 2 tablespoon Bourbon ((optional) )
- 3 large Eggs
- ½ teaspoon Pumpkin spice (or cinnamon )
- ¼ teaspoon Salt
- ¼ teaspoon Nutmeg
- 1 tbsp Cocoa powder
- 2 tablespoon All-purpose flour
- 1 tablespoon Vanilla extract
- 7 oz (20 g) Pecans
- ½ cup Chocolate chips ((optional) bittersweet or semi-sweet)
Plus
- 12 - 16 Pecan halves
Instructions
Pie crust
- Food Processor - In a food processor add the flour, salt, chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pastry blender - You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.1½ cup All purpose flour, 4 oz Unsalted butter, ¼ teaspoon Salt
- Add the chilled ice water a little at a time and combine for 30 seconds more. Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much.2 tablespoon Chilled water
- Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
- Dust the work surface with flour and using a rolling pin carefully roll the pastry into a large disc. Use your 9-inch pie plate as a guide to see how big you need it.Pro tip - If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, press the broken edges together with your fingertips.
- Transfer the dough to the pie pan. Gently fit it to the pan especially in the bottom edges with light hands. Cut the excess from the edges leaving ½ inch for crimping. Then, crimp the edges. Pro tip - for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger.
- Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a ting of a fork to prevent it from puffing during baking. Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.
- Preheat the oven at 400°F/200°C/ Gas Mark 5
- Line the pie with parchment paper, then fill the center with pie weights or baking beans. Bake for 15 minutes – then remove the pie weights and parchment paper. Pro tip - while you can add the pie filling to an unbaked pie shell, prebaking the crust gives a wonderfully flaky, not soggy pie crust.
- Reduce the oven temperature to 350°F / 177°C / Gas Mark 4
chocolate pie filling
- In a microwave-safe large bowl or pyrex cup, melt the chocolate, butter, and cream. Then, add the sugar and syrup, followed by the eggs one at a time making sure it is all well incorporated.4 oz Chocolate, ¼ cup Whipping cream, 4 tablespoon Butter, ¾ cup Dark brown sugar, ¼ cup Golden syrup, 3 large Eggs
- Next, add the salt, spice, nutmeg, cocoa powder, and flour. Stir to combine. Finally, add the bourbon, vanilla extract, chocolate chips, and chopped pecans. Followed by the chocolate chips. Stir to combine.½ teaspoon Pumpkin spice, ¼ teaspoon Salt, ¼ teaspoon Nutmeg, 1 tablespoon Cocoa powder, 2 tablespoon All-purpose flour, 1 tablespoon Vanilla extract, 7 oz Pecans, ½ cup Chocolate chips, 2 tablespoon Bourbon
- Pour the pecan mixture into the pre-baked pie shell. Arrange the remaining pecan halves on top.12 - 16 Pecan halves
Bake
- Bake for 30 minutes on the middle rack. Then, tent with aluminum foil, and bake for another 15 to 20 minutes until almost set. Pro tip - tenting with a foil will prevent the pecans from getting too dark while baking.
- Cool on a wire rack to room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices. Pro tip - When baked, the pie has a slight rise but as it cools it will settle again.
- This pie can be served at room temperature or warm with a dollop of vanilla ice cream or whipped cream.
Recipe Notes & Tips
- Homemade pie dough
- Use cold butter and ice water so you have a flaky pastry.
- Chill the pastry dough before rolling and chill the pie shell before baking.
- Pre-baking the pie shell for some time will ensure a crisp, not soggy crust.
- Pecan pie filling
- Use dark chocolate to reduce the sweetness in the filling.
- Use fresh pecans that are not kept for too long as they tend to get rancid over time.
- Use a whisk to ensure the syrup mixture is well combined.
- Bake
- Bake on the middle rack of the oven.
- Bake for 20 minutes then cover with aluminum foil so the pecan nuts on the top of the filling don't become too dark.
- You must bake until the filling is just set, not liquid. The crust will be a light golden color and crisp.
Nutrition Information
Calories: 587- kcalCarbohydrates: 63- gProtein: 7- gFat: 37- gSaturated Fat: 13- gCholesterol: 100- mgSodium: 240- mgPotassium: 195- mgFiber: 3- gSugar: 44- gVitamin A: 618- IUVitamin C: 2- mgCalcium: 54- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Hannah Croft
Hello, I would love to to try this recipe. I do have one question: how deep is the tart pan that you used in the video? I am looking at buying one because it came out so pretty!
Thank you,
Hannah Croft
Veena Azmanov
Hannah, you can use a regular tart pan for this pie. Depending on the size of the eggs you may have a little more batter. Mine was a 9 x 1.2-inches tart pan.
GUNJAN C Dudani
The combination of chocolate and pecan into a pie makes me speechless. I am just amazed at your recipe and your images are absolutely drool worthy.
Veena Azmanov
Thank you, Gunjan. I hope you try it.
Sam
Ok you are speaking my language! I love pecan pie and am obsessed with anything chocolate. So excited to try this pie. YUM!
Veena Azmanov
Thank you, Sam.