This Chocolate Pecan Pie is a perfect dessert for fall days and holiday season, when the air is crisp and warm treats are all the more satisfying. There’s nothing quite like the rich, indulgent taste of chocolate paired with the buttery crunch of pecans, and this Chocolate Pecan Pie recipe delivers just that.
What makes this particular pie so special is that it uses dark brown sugar instead of corn syrup, which gives it an extra layer of flavor with its molasses and caramel notes. The chocolate filling adds a decadent touch to the sweetness of the brown sugar, while the pecans bring a delightful crunch to every bite.
To make this recipe even more irresistible, consider serving it with some freshly whipped cream or a scoop of your favorite ice cream. The contrast of cold and creamy against the warm, gooey pie is simply divine.
How to make Chocolate Pecan Pie
Chocolate Pecan Pie starts with making the crust by whisking together flour, sugar, and salt in a medium bowl. Incorporate the butter using a pastry blender, fork, or pastry processor until crumbs are formed. Then, add the egg yolk and water and stir until incorporated. Shape the dough into a disk, wrap it with plastic wrap, and refrigerate for at least an hour.
Grease an 8-9 inch (20-23 cm) pie pan and roll the dough on a floured surface until it’s about 12 inches (30cm) in diameter. Line the pan with the rolled dough, press the edges, trim the excess dough, and refrigerate for 30 minutes.
Prick the crust with a fork, line it with parchment paper, and fill with pie weights or beans. Bake for 20 minutes at 350F (180C). Remove the parchment paper and weights, and bake for 10 more minutes. Cool it slightly on a cooling rack.
To prepare the filling, mix eggs with both sugars and salt until smooth and well combined. Add melted butter, milk, and vanilla extract. In the end, incorporate flour and fold in 1 cup (100g) pecans and chocolate chips. Slowly pour the filling into the prepared crust, and decorate the top with the remaining cup of pecan halves.
Cover the pan with aluminum foil and bake the pie for 45 minutes. Remove the aluminum foil and continue baking for 10-15 minutes until the center jiggles slightly. Cool it completely before serving. Serve it at room temperature with fresh whipped cream. The pie can be stored covered for up to 3-5 days on the countertop. Enjoy this rich, chocolaty, and nutty dessert that’s perfect for fall days and the holiday season.
And while this recipe is perfect for special occasions, it’s also easy enough to make on a lazy Sunday afternoon or any day you’re craving something sweet and satisfying. Give it a try and treat yourself to a slice of heaven. If you do, don’t forget to share the photos with me on Instagram. Enjoy!
Other pecan recipes you may like to try
This Pecan Upside Down Cake is an easy and delightful fall dessert, perfect for Thanksgiving dinner table. The cake consists of a soft cake at the bottom topped with a crunchy layer of caramelized pecans. Serve this cake with vanilla ice cream for an unforgettable and decadent experience.
This Pecan Caramel Mousse Cake is an elegant delightful cake that is perfect for fall days and especially for Thanksgiving table. The cake consists of two layers of vanilla sponge cake with caramel pecan topping and with a smooth custard salted caramel mousse filling. The combination of textures and flavors is simply amazing and irresistible.
Another pecan dessert we love is this No-bake Chocolate Pecan Pie with Meringue Topping is one of the most delicious no-bake desserts you can ever prepare. Crispy buttery cookie crust filled with an amazing toasted pecan caramel filling, topped with chocolate ganache and a generous amount of smooth, silky meringue topping.
Chocolate Pecan Pie
Prepare the crust.
Prepare the filling.