This Chocolate Pecan Pie recipe 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 have been craving pie and dreaming up all of the Thanksgiving desserts I want to make this year.
From Apple Streusel Pie to Pumpkin Cheesecake Pie, Buckeye Peanut Butter Balls to Peppermint Snowball Cookies and Reindeer Peanut Blossom Cookies, I’m ready for it all this year.
There’s nothing like a few days of fun holiday baking to jump-start your holiday mood.
Chocolate Pecan Pie Ingredients
- pecans
- semi-sweet or dark chocolate chips
- butter, melted
- dark corn syrup
- eggs
- chocolate sauce, plus more for serving
- brown sugar
- salt
Chocolate Pecan Pie Recipe
To make this pie, first you’ll make your pie crust and pre-bake it. I’m partial to an all-butter pie crust as illustrated below, or this Cheater Oil Pie Crust when I’m in a hurry, but you can certainly use a store-bought crust to keep it even simpler.
To pre-bake the crust, pop it in the oven with some pie weights, dry beans, or rice for 20 minutes. Take it out and let it cool completely.
Fill the cooled crust with pecans and dark chocolate chips. Whisk together the brown sugar, eggs, corn syrup, melted butter, and chocolate sauce. (Homemade or store-bought chocolate sauces will work nicely in this recipe.)
Pour the wet ingredients over the pecans and chocolate chips in the pie and bake until the pie is no longer jiggly.
Cool the pie completely before slicing. Drizzle with additional chocolate sauce before serving.
Dark Chocolate Pecan Pie
Ingredients
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 semi-sweet or dark chocolate chips
- 6 tablespoons butter melted
- ¾ cup dark corn syrup
- 4 eggs
- 2 tablespoons chocolate sauce plus more for serving
- ½ cup brown sugar
- ¼ teaspoon salt
Instructions
- 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.
- Preheat the oven to 375°F. Roll out the dough on a floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate and crimp the edges. Line the crust with foil and fill with pie weights, 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 fully cooled crust. Whisk together the melted butter, corn syrup, eggs, 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 the center is no longer jiggly. Let cool before slicing and serving. Drizzle with additional chocolate sauce before serving.
Nutrition
{originally published 11/5/18 – recipe notes and photos updated 10/29/21}
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