This post may contain affiliate links. Please read our disclosure policy.

Deeply fudgy and chocolaty meets caramely and sweet, all with crunchy pecans arranged artfully on top and a buttery crust beneath. This Chocolate Pecan Pie is the holiday dessert of your dreams!

sliced pie recipe for chocolate pecan pie

Why You’ll Love This Old Fashioned Chocolate Pecan Pie Recipe

  • Everything You Love About Pecan Pie—Plus Chocolate. File under: How to Make a Good Thing Even Better. Adding chocolate to classic pecan pie makes it next-level delicious. If you’ve ever had chocolate chess pie, the chocolate filling has a similar fudgy texture, but with crispy-crunchy pecans on top. (If you can’t resist a good mashup, you’ll love my Pumpkin Pecan Pie too.)
  • A Balanced Bite. Instead of being cloying like your typical store-bought pecan pie, this easy chocolate pecan pie hits all the right notes—in moderation. The addition of chocolate adds depth, while flaky sea salt offsets that signature pecan pie sweetness. I use the sea salt trick to temper the sweetness in my Pecan Pie Bars too.
  • Easier Than You’d Expect. Truly, the hardest part is making the crust. (And if the thought of making pie crust is daunting, you can totally use store-bought. We’re not here to judge, we’re here to eat pie.) Bourbon Pecan Pie is also easier than expected; you’ll love it!
  • No Corn Syrup! Pure maple syrup is used in place of corn syrup, making this pie a more natural alternative to traditional pecan pies. It also adds a fantastic maple flavor that’s perfect for all your favorite fall holidays.
  • Something Different for the Holidays. Speaking of the holidays! While some families demand the same dessert year after year, if you come from a tradition of no traditions, you’ll appreciate this homemade chocolate pecan pie. It brings something new to the table, while still honoring that classic pecan pie vibe. (While we’re on the topic of pecan pie vibes, you might also like my Pumpkin Pecan Cobbler.)
the best toasted chocolate pecan pie recipe

How to Make the Best Chocolate Pecan Pie

The Ingredients

  • Pecans. Use raw pecans; you can buy pieces or use pecan halves, which definitely look prettier arranged on the top of the pie. Your call!
  • Unbaked Pie Crust. Use my Oil Pie Crust or Darn Good Whole Wheat Pie Crust, or your own favorite recipe. (Or, yes, store-bought.)

Dietary Note

Make a gluten-free chocolate pecan pie by using your favorite gluten-free pie crust and a measure-for-measure all-purpose flour substitute.

  • Unsalted Butter. We’re already adding salt to the filling and as a garnish, so we don’t want to use salted butter too.
  • Dark Chocolate Chips. For a rich chocolate flavor. I used 60% cacao.
  • Eggs. Let these come to room temperature.
  • Pure Maple Syrup. Use a good one! A dark or amber maple syrup has more robust maple flavor than light or golden syrup.
  • Brown Sugar. Light brown sugar adds light notes of caramel.
  • Pure Vanilla Extract. Corn syrup has a vanilla flavor, so we’re adding that back in with vanilla extract.
  • Kosher Salt. To balance all the sweetness.
  • All-Purpose Flour. This helps set the filling.
  • Flaky Salt. Maldon or fleur de sel are perfect.

The Directions

toasted pecans in hot skillet for chocolate pecan pie recipe
  1. Toast the Pecans. Be careful not to burn them. 
pie crust for easy chocolate pecan pie recipe
  1. Prepare the Crust. Chill in the pie dish for a minimum of 30 minutes, or up to 3 days.
blind bake pie crust for chocolate pecan pie
  1. Blind Bake the Crust. Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans.
butter and chocolate chips melting in a bowl for chocolate pecan pie recipe
  1. Melt the Butter and Chocolate. Stir until nice and smooth. 
chocolate pecan pie pie filling in a large mixing bowl for decadent recipe
  1. Mix the Filling. Add the flour last. 
chopped pecans for pecan pie filling with chocolate
  1. Add the Nuts. Save some for the top.
  2. Assemble. Arrange the reserved pecan halves in a concentric circle for max presentation. Sprinkle with flaky salt. 
whole chocolate pecan pie with pecan halves on top
  1. Bake. The filling should be just set, but still a bit jiggly in the middle. 
  2. Cool and Serve. Set the pan on a wire rack and cool completely before serving. ENJOY!
chocolate pecan pie recipe with halved pecans on top

Recipe Variations

  • Make Chocolate Pecan Pie With Bourbon. Stir 3 tablespoons of bourbon into the filling before baking for a boozy kick.
  • Give It a Little Warmth. Add ground cinnamon for some earthy, cozy flavor.
  • Swap in Some Walnuts. Mix in some chopped walnuts for twist on the original. I do this in my Pecan Pie Cobbler sometimes too!

Storage Tips

  • To Store. Cover the pie in the pan or transfer leftovers to an airtight container. Refrigerate for up to 4 days. 
  • To Reheat. You can serve pecan pie chilled or set it on the counter and let it come to room temperature. Pecan pie (and chocolate pecan pie) isn’t typically served warm, but some people do like it that way; if you’d like, you can microwave it until it’s warmed through.
  • To Freeze. Wrap the pie tightly with plastic wrap and then foil, or transfer leftovers to an airtight container. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.

Meal Prep Tip

To get a head start on this recipe, roll out the pie crust, lay it in the pan, and crimp the edges. Wrap it and refrigerate it for up to 3 days.

easy chocolate pecan pie recipe perfect for pie beginners

What to Serve with Chocolate Pecan Pie

  • Instant-Read Thermometer. When you want to know for sure that your filling is done baking.
  • Pie Shield. While aluminum foil works too, if you bake a lot, a pie shield is worth it.
  • Pie Plate. Classic white pie plates work for every season and holiday!

Recipe Tips and Tricks

  • Be Careful When Toasting the Pecans. They can go from perfectly toasted to burnt very quickly—and they’re expensive so you don’t want to have to throw them away and start over! As soon as they’re fragrant, remove them from the heat and transfer them to a bowl. (Don’t leave them in the pan to cool or they’ll burn!)
  • Use Pure Maple Syrup. Don’t use pancake syrup, which has that cloying flavor we’re trying to avoid by leaving out the corn syrup. Pure maple syrup adds a rich, natural flavor that complements the other ingredients.
  • Don’t Over-Bake. The center of the pie should still be slightly jiggly when you take it out of the oven. Don’t worry—it will continue to set as it cools! Over-baking can result in a dry, cracked filling.
  • Use an Instant-Read Thermometer. It’s not just for Thanksgiving Turkey! If you’re unsure just how jiggly slightly jiggly is, your best bet is to simply stick a thermometer in your pie and make sure it’s reached 200°F.
  • Tent With Foil, If Needed. If the top of your pie is browning too quickly, cover it loosely with aluminum foil for the remaining baking time. This will prevent it from burning while allowing the filling to continue cooking.
a slice of perfect old fashioned chocolate pecan pie recipe

Chocolate Pecan Pie

5 from 10 votes
With a rich, fudgy chocolate base and sweet, crunchy pecans, this old-fashioned chocolate pecan pie is a real treat—and easy too!

Prep: 25 minutes
Cook: 1 hour 25 minutes
Total: 2 hours 20 minutes

Servings: 10 servings

Ingredients
  

  • 2 cups chopped raw pecans or pecan halves about 8 ounces, divided
  • 1 unbaked pie crust
  • 6 tablespoons unsalted butter
  • 1/3 cup bittersweet chocolate chips (I used 60% dark)
  • 3 large eggs at room temperature
  • 1 cup pure maple syrup
  • 1/2 cup light brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • Flaky salt such as Maldon or fleur de sel

Instructions
 

  • Toast the pecans: Place the pecans in a cold, dry skillet. Turn the heat to medium-low and cook, stirring constantly, until the nuts are shiny and fragrant. It’s important to keep the nuts moving to avoid burning. As soon as you start to smell the nuts, transfer them to a bowl to cool. If using pecan halves, set aside 1 cup of the halves, then chop the rest.
  • On a lightly floured work surface, roll the dough into a 12-inch round. Transfer to a regular (not deep dish) 9-inch pie plate. Tuck in any overhang and crimp all the way around the edges with your fingers using your favorite fluting pattern, or simply press with the tines of a fork. Poke the crust all over with the tines for a fork. Refrigerate for at least 30 minutes, or cover and refrigerate for up to 3 days.
  • When ready to bake, preheat the oven to 375°F and place a rack in the center of the oven.
  • Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Bake for 25 minutes, until just set. Carefully remove pie weights and return the crust to the oven for 5 to 10 more minutes, until lightly golden. Remove from the oven and let cool.
  • In a large microwave-safe bowl, gently melt the butter and chocolate chips together, stirring occasionally, until smooth. Go slowly be patient to prevent the chocolate from burning (you can also do this in a small saucepan over medium heat). Set aside to cool slightly. If using a saucepan, transfer to a large bowl.
  • To the cooled chocolate mixture, add the eggs, maple syrup, brown sugar, vanilla, and kosher salt, stirring until the mixture is smooth and uniform. Stir in the flour. If using chopped pecans, stir in half of them; if using pecan halves, stir in the portion you chopped in Step 1.
  • Gently pour the filling into the crust, then sprinkle the remaining chopped pecans on top, or arrange the reserved pecan halves in a concentric circle. Gently press the pecans into the filling. Sprinkle with flaky salt.
  • Bake chocolate pecan pie for 40 to 50 minutes, until the crust is golden brown and the filling is just set and a bit jiggly in the very center (its internal temperature should register 200°F on an instant read thermometer). If the top is browning too quickly, cover it with aluminum foil for the remainder of the cooking time. Place the pan on a wire rack and let cool completely before serving.

Video

Notes

  • TO STORE: Cover the pie in the pan or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
  • TO REHEAT: You can serve pecan pie chilled or set it on the counter and let it come to room temperature. Pecan pie (and chocolate pecan pie) isn’t typically served warm, but some people do like it that way; if you’d like, you can microwave it until it’s warmed through.
  • TO FREEZE: Wrap the pie tightly with plastic wrap and then foil, or transfer leftovers to an airtight container. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.

Nutrition

Serving: 1 (of 10)Calories: 462kcalCarbohydrates: 48gProtein: 5gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 67mgPotassium: 245mgFiber: 3gSugar: 33gVitamin A: 293IUVitamin C: 0.2mgCalcium: 89mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Related Recipes

If chocolate desserts are your favorite desserts, I have lots of recipes for you to try!

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




17 Comments

Leave a comment

  1. I just made this last night and it was so good. While it’s still warm, we’ll either put a scoop of vanilla ice cream or chocolate ice cream on top. Love this recipe!!5 stars

  2. Fantastic! I made it yesterday, testing if my family would love it for Thanksgiving. I received lots of compliments and it was gone by the end of the day. I will be making this again very soon.5 stars

  3. This is so GOOD! The filling is rich and chocolatey, and the pecans are the perfect amount of crunchy. I will definitely be making this pie again for Thanksgiving!5 stars

  4. This pie is so good, it’s dangerous! I can’t stop eating it! The chocolate flavor is so addictive and the pecans add a nice crunch. I will definitely be making this pie again for my next party.5 stars

  5. This pie is so rich and decadent, it’s hard to believe it’s homemade! The chocolate flavor is intense and the pecans add a nice crunch. I will definitely be making this pie again for special occasions.5 stars

    1. Hi Rosalyn, make it gluten-free by using your favorite gluten-free pie crust and a measure-for-measure all-purpose flour substitute. This whole wheat pie crust is one of our favorites: https://www.wellplated.com/whole-wheat-pie-crust/ Also to make it dairy free you could try using a plant based butter. If you decide to experiment, I’d love to know how it goes!

  6. Not a comment but a question: if I make this pie using your olive oil crust, do I still need to blind bake the crust before adding the pie ingredients?