If you are on the hunt for the ultimate indulgence, this Dark Chocolate Pecan Pie Recipe is an absolute must-try. It combines the rich, velvety touch of dark chocolate with the crunch of toasted pecans, all nestled inside a buttery, flaky homemade pie crust that’s tender and golden. Every slice tells a story of cozy afternoons and special celebrations, with the perfect balance of sweetness and a hint of sea salt to keep your taste buds dancing. Trust me, once you make this pie, it will quickly become a treasured favorite in your dessert rotation.
Ingredients You’ll Need
For this Dark Chocolate Pecan Pie Recipe, the ingredients are simple yet powerful contributors to a perfect texture and flavor harmony. From the hearty pecans to the luscious dark chocolate, each element plays a vital role in making the pie both decadent and comforting.
- Homemade pie crust: A flaky and buttery base that cradles the filling beautifully; homemade really makes a difference.
- 2 1/2 cups (250g) shelled pecans: Adds a satisfying crunch and a nutty depth to every bite.
- 1 cup (180g) dark chocolate chips: Melts into the filling, creating a rich, fudgy surprise throughout.
- 3 large eggs, at room temperature: Binds the filling and gives it that luscious, custardy texture.
- 1 cup (240ml) dark corn syrup: Sweetens and thickens the filling while keeping it glossy and smooth.
- 1/2 cup (100g) packed dark brown sugar: Adds warmth and dimension to the sweetness.
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled: Brings richness and a velvety mouthfeel.
- 1 1/2 teaspoons pure vanilla extract: Gives a fragrant, floral lift that brings all flavors together.
- 1/2 teaspoon sea salt: Balances the sweetness and enhances the chocolate and pecan flavors.
- 1/2 teaspoon ground cinnamon: A subtle spice that adds warmth and complexity.
- Coarse sea salt or flaky sea salt for sprinkling on top: Provides a beautiful finishing touch and a delicate contrast.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Crust Dough
Start by making your homemade pie crust according to your favorite recipe, stopping after step 5 where the dough is ready. Be sure to chill it thoroughly before rolling out; this step ensures the dough is easier to handle and bakes up flaky and tender. Trust me, don’t rush this part!
Step 2: Roll Out and Fit the Crust
Adjust your oven rack to the lower third and preheat to 350°F (177°C). On a lightly floured surface, roll one disc of chilled dough into a 12-inch circle. Turning it a quarter turn every few rolls helps you maintain an even thickness throughout. This even rolling is key to a crust that’s neither too thick nor too fragile.
Step 3: Transfer to Pie Dish and Shape Edges
Carefully transfer your rolled-out dough to a 9-inch pie dish. Gently press it in with your fingers, smoothing out any folds or air pockets. Then, create a pretty edge by fluting or crimping the rim—this not only looks charming but helps keep the crust intact as it bakes. No need to prebake; the filling will bake the crust perfectly.
Step 4: Layer Pecans and Chocolate
Spread the pecans evenly across the pie crust. Then sprinkle the dark chocolate chips uniformly over the nuts. This layering is vital because it ensures every forkful gets a little nutty crunch and melted chocolate goodness.
Step 5: Whisk and Add the Filling
In a large bowl, whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until the mixture thickens slightly and is well combined. Pour this luscious filling over the pecans and chocolate, letting it seep perfectly into all those delicious little nooks and crannies.
Step 6: Bake to Perfection
Place the pie in your preheated oven and bake for 40 to 50 minutes, until the top is lightly browned and the filling is set. Around 20 minutes in, cover the edges with a pie crust shield or tent the pie with foil to prevent over-browning. This is a handy trick that ensures a crust that’s golden but not burnt.
Step 7: Cool and Add Finishing Touches
Once the pie is baked, cool it on a wire rack completely so the filling can set perfectly. For that extra wow factor, sprinkle coarse or flaky sea salt on top right before serving—it elevates every bite by balancing the sweetness with a bit of savory crunch.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
This pie shines on its own but a dollop of freshly whipped cream or a scoop of vanilla ice cream adds a delicious creamy contrast. For an elegant finish, consider a few chocolate shavings on top—it adds flair and deepens the chocolate flavor.
Side Dishes
If you’re serving the pie as part of a meal, fresh berries or a simple fruit salad make a refreshing companion. The natural tartness and brightness of fruit balance the pie’s rich sweetness perfectly.
Creative Ways to Present
Try serving this Dark Chocolate Pecan Pie Recipe in mini tart pans for individual portions at your next gathering. Alternatively, top slices with toasted pecan halves or a drizzle of caramel sauce for an extra indulgent touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Cover your leftover pie tightly and keep it at room temperature for 1 to 2 days—this lets the crust stay crisp and filling moist. For longer storage, refrigerate it for up to 4 to 5 days, just bring it back to room temperature before serving for the best flavor.
Freezing
You can freeze leftover pie by wrapping it tightly with plastic wrap and then with foil. It will keep well for up to 2 months in the freezer. Thaw overnight in the refrigerator before serving to preserve its texture and flavor.
Reheating
To reheat, place slices in a 350°F (177°C) oven for about 10 minutes to warm the filling and revive the flaky crust. Avoid microwaving if you want to keep that wonderful crispness intact; the oven method brings back that freshly baked feeling.
FAQs
Can I use store-bought pie crust for this recipe?
Absolutely! While homemade crust brings extra love and flakiness, a quality store-bought crust works well and saves time without sacrificing too much on taste or texture.
What type of dark chocolate is best?
Choose dark chocolate chips with 60-70% cocoa content for a perfect balance of bitterness and sweetness. This percentage melts beautifully and pairs well with the pecans without overwhelming the pie.
Can I make this pie ahead of time?
Yes! You can assemble the pie a day ahead and keep it covered in the refrigerator. Bake it fresh before your event to ensure the crust stays crisp and the filling is perfectly set.
Why do I sprinkle sea salt on top?
The salt adds a contrasting burst of flavor, cutting through the sweetness while enhancing the complex notes of chocolate and pecan. It’s a little touch that makes a world of difference.
How do I prevent the pie crust edges from over-browning?
Using a pie crust shield after 20 minutes of baking or loosely tenting the edges with foil protects them from burning while allowing the rest of the pie to bake through beautifully.
Final Thoughts
Now that you have the step-by-step for this incredible Dark Chocolate Pecan Pie Recipe, I hope you feel inspired to bake it for your loved ones or just as a special treat for yourself. It’s one of those desserts that delivers comfort, elegance, and a little touch of magic in every bite. Trust me, the combination of dark chocolate and pecans will have you coming back for seconds…and maybe even thirds!
Print
Dark Chocolate Pecan Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Dark Chocolate Pecan Pie combines a rich, buttery homemade crust with a luscious filling of toasted pecans, dark chocolate chips, and a sweet, spiced syrup. Baked to perfection, this decadent dessert offers a perfect balance of crunchy nuts, smooth chocolate, and a gooey, caramel-like filling accented with hints of cinnamon and sea salt, making it an irresistible treat for special occasions or holiday gatherings.
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
- Coarse sea salt or flaky sea salt for sprinkling on top
Instructions
- Prepare the Pie Dough: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly to ensure ease of handling and better texture during rolling.
- 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 a quarter turn every few rolls to keep thickness even.
- Fit Dough into Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish. Smooth the dough into the dish with your fingers, pressing into the bottom and sides. Flange the edges by fluting or crimping to create an attractive crust border. Do not prebake the crust.
- Layer Pecans and Chocolate: Evenly spread the shelled pecans inside the pie crust. Sprinkle the dark chocolate chips evenly over the pecans to ensure balanced distribution of chocolate throughout the pie.
- Make Filling Mixture: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until fully incorporated and the mixture thickens slightly, creating a smooth filling base.
- Assemble and Bake: Pour the filling mixture evenly over the pecans and chocolate chips in the prepared pie crust. Place the pie in the preheated oven and bake for 40 to 50 minutes, until the top is lightly browned and the filling is set but still slightly jiggly in the center. After 20 minutes, shield the crust edges with a pie crust guard or aluminum foil to prevent over-browning.
- Cool and Finish: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely so the filling can set properly. Once cooled, optionally sprinkle the top with coarse or flaky sea salt to enhance the flavors. Slice and serve as is or topped with whipped cream and chocolate shavings for extra indulgence.
- Storage: Cover any leftover pie tightly. Store at room temperature for 1 to 2 days or refrigerate for up to 4 to 5 days to maintain freshness.
Notes
- Use dark chocolate chips for a rich, intense chocolate flavor that complements the nuts.
- Chilling the dough before rolling helps prevent shrinking during baking.
- If you don’t have a pie crust shield, use aluminum foil to protect the crust edges from burning.
- For best results, allow the pie to cool completely before slicing to ensure the filling finishes setting.
- Leftover pie can be warmed slightly before serving to revive the gooey texture.
