Dark Chocolate Pecan Pie has all the flavor of classic pecan pie, but with the delicious addition of dark chocolate.
Take your Thanksgiving Pecan Pie up a notch with this twist on a classic.
Since it has cooled off and the leaves have finally changed colors, I can actually get into pie mood and enjoy dreaming up Thanksgiving desserts.
I’m pretty excited to use Torani Sauces in this fun pie recipe. You’ve probably heard of Torani syrup that top cafe’s use in their drinks.
They’re a family-owned company that has been crafting drinks for over 90 years. Torani has a line of sauces, dark chocolate, white chocolate, and caramel.
The entire line of Torani products is available at Walmart. The products are located in the drink aisle. These sauces make decadent coffee drinks and desserts.
Once you have your Torani Sauces in hand, you can make the most delicious pecan pie. The recipe includes the Torani Dark Chocolate Sauce as well as Dark Chocolate Chips for extra flavor.
First you’ll want to make your pie crust and then pre-bake it. I’m partial to an all butter pie crust, but you can use your favorite go-to recipe.
To pre-bake it, pop it in the oven with some pie weights or dry beans or rice for 20 minutes. Take it out and let cool. Then add a mixture of pecans and dark chocolate chips.
Next, you’ll combine all the wet ingredients and whisk them together. They are basic ingredients, like brown sugar, eggs, corn syrup, and butter.
Here we also add in the Torani Dark Chocolate Sauce to boost the chocolate flavor. The sauce is made with pure cane sugar and natural flavors.
Finally, you will pour the wet ingredients over the pecans and chocolate chips in the pie and bake. It will take about 30-40 minutes to bake.
Bake just until it is no longer jiggly. Then cool completely before slicing. Be sure to drizzle on additional Torani Dark Chocolate Sauce before serving.
The Torani Sauces are very versatile and are perfect for mochas and just about any dessert you can dream up.
I’m dreaming of using the Torani White Chocolate Sauce in a white chocolate peppermint brownie for Christmas or on top of a peppermint ice cream sundae.
Dark Chocolate Pecan Pie
For the Crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 10 tablespoons butter cold
- 2 to 4 tablespoons ice water
For the Pie
- 1 1/2 cups pecans
- 1/3 cup chocolate chips
- 6 tablespoons butter melted
- ¾ cup dark corn syrup
- 4 eggs
- 2 tablespoons torani dark chocolate sauce plus more for serving
- ½ cup brown sugar
- ¼ teaspoon salt
- To make the crust, whisk together the flour and salt. Cut in cold butter with a pastry blender until pea sized. Add just enough ice water until the dough comes together. Form into a ball with your hands, wrap in plastic wrap and chill for 2 hours.
- Roll out the dough on a flour surface into a 12 inch circle. Fit the dough into a 9 inch pie plate and crimp the edges. Preheat the oven to 375 F. Line the crust with foil and fill with pie weights or dry beans or rice. Bake in a preheated oven for 20 minutes. Remove and let cool.
- Stir together the pecans and chocolate chips and place them in the cooled crust. Whisk together the melted butter, corn syrup, eggs, Torani Dark Chocolate Sauce, brown sugar and salt. Pour over pecans and chocolate chips in the crust. Bake in an oven preheated to 350 F for 30-40 minutes or until center is no longer jiggly.
- Let cool completely before serving. Serve with additional Torani Dark Chocolate Sauce.
Disclosure: I’ve partnered with Torani to share this recipe with you. As always, all thoughts and opinions are my own. Thank you for supporting the brands that make this website possible.