Gooey, sticky, and rich chocolate pecan pie with lots of chocolate flavor and melty chocolate bits. It’s less sweet than a classic pecan pie thanks to the bittersweet chocolate and a reduced amount of sugar. it’s perfect for chocolate lovers around the holidays!
You know that classic desserts have always been my favorite, but adding a little twist on traditional old fashioned recipes is something I’ve always done to experiment with different flavors, especially when chocolate is involved. I love this chocolate version of pecan pie because the bittersweet chocolate offsets the sweetness – I REALLY like chocolate.
Flavor of chocolate pecan pie
I’ve always thought that pecan pies are way too sweet, so I wondered what would happen if I reduced the amount of sugar and corn syrup as I knew it would affect not only the flavor but also the texture. In this recipe, I was able to reduce the amount of sugar by almost half compared to traditional recipes, and the result was great: still soft, custard-y, gooey and wonderful. And although the addition of chocolate adds richness and makes this pie decadent, it actually balances the sweetness.
Other than chocolate (and some bourbon if you like!), all the ingredients are similar to my pecan pie recipe, so the pie tastes like a classic pecan pie, only it’s super chocolatey because I add quite a lot of chocolate. If you serve it warm it will taste like a rich chocolate fudge cake. SO GOOD.
How to make chocolate pecan pie
- Make the pie crust. While you can use store bought, I always prefer making my own because not only is it easy, but the taste is so much better! Do this first so the dough has time to chill.
- Line your pie tin. Once you’re pie dough has chilled for at least an hour, roll out the dough on a floured surface to 1/4-inch thick and line a pie tin. To learn more about how to do this correctly, be sure to check out my post on making perfect pie crust. Then, put the pie crust in the refrigerator while you prepare the filling.
- Prepare the filling. Chop the pecans into small pieces. In a saucepan, melt the chocolate and butter together, then add the sugar. Add the corn syrup and mix together. Then, mix in the eggs one at a time. Lastly, add the salt, vanilla, and bourbon, if using.
- Fill the pie shell. Sprinkle the pecans and chocolate chunks on the bottom of the pie shell. Then, pour the filling over. Optional: reserve some pecans to decorate the top of the filing. I love the look this gives the pie, but it’s totally optional.
- Bake the pie. Bake in a 350F oven for 45-55 minutes. If you notice that the pie crust starts to brown before the filling is set, wrap a layer of aluminum foil around the edges to protect it from burning.
Commonly asked questions
How will I know when my pie is done baking?
You’ll know the pie is done when the filling still jiggles when you give the pie a little jolt, but is no longer runny on the top.
What kind of chocolate should I use?
You can use dark, bittersweet, or semi-sweet chocolate for this recipe. I prefer using good quality chocolate bars rather than chocolate chips because I prefer the richer, intense chocolatey flavor, for both the filling and the chocolate chunks mixed in. Chocolate chips contain stabilizers that allow them to hold their shape during baking and are usually sweeter and have a less intense flavor.
Do I have to add bourbon?
Absolutely not! The bourbon is completely optional. It adds a really nice flavor to the pie. You also don’t need to worry about the pie containing alcohol because it evaporates during baking, leaving the delicious flavor behind.
Tips for making perfect chocolate pecan pie
- Chill your pie dough. After you make the pie dough, it’s important that it chills for at least an hour before rolling it out. Not only does this make it much easier to roll out, but it allows the gluten to relax, ensuring your pie crust will be flaky and tender. I also highly recommend chilling the pie crust in the pie tin after you’ve lined it while you prepare the filling (you can even put it in the freezer). This will help the crust hold it’s shape while baking.
- Use good quality chocolate. This will make the pie taste amazing. However, feel free to use chocolate chips if that’s what you have. I promise it will still taste great!
- Use aluminum foil to prevent burning. If you notice the top of the pie or the crust starts to get too brown while baking, use aluminum foil to cover the crust, or even the entire pie, to prevent this. The filling will continue to cook while protecting the outside from burning.
- If you prefer less (or no) chocolate chunks in your pie and simply want the chocolate combined with the filling, you can sprinkle less than 120g of chocolate on the base of the pie shell if you want the pie to be less rich. Feel free to replace with more pecans.
More of my favorite pie recipes:
- Amazing Caramel Apple Pie. Decadent caramelized apples take this apple pie to a whole new level.
- Banana Cream Pie. Made with creamy pastry cream, ripe bananas, and fluffy whipped cream, this pie is pure bliss.
- Easy Peanut Butter Pie. This show stopping pie is made with a crunchy Oreo crust and dreamy peanut butter filling.
- Pumpkin Pie. With a perfect buttery, flaky crust and smooth filling, this recipe is a true and classic holiday staple.
- Caramel Pear Pie. Juicy pears make up the filling of the irresistible dessert.
This pie is very rich and full of chocolate flavor, so cut your servings small. The bourbon adds a wonderful flavor, so use it if you have it.
- Perfect Pie Crust (this recipe makes 2 pie shells. You can either half the recipe or freeze the other half)
- 2 cups (200 g) pecan halves, preferably toasted
- 1/4 cup (1/2 stick/56 g) unsalted butter, melted
- 1/3 cup (55 g/2 oz.) chopped bittersweet chocolate
- 2/3 cup (130 g/4.5 oz.) brown or granulated sugar
- 1/2 cup (120 ml) light corn syrup
- 3 large eggs
- 2 tablespoons bourbon , optional
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup (120 g/4 oz.) coarsely chopped bittersweet chocolate
To make the dough: (for step-by-step recipe with photos click here) Process flour, salt, and sugar in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add 3 tablespoons water and keep pulsing, adding more water as needed until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if it’s done, is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry or crumbly.
Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a 1-inch thick disc. Wrap with plastic wrap and refrigerate for 1-2 hours.
- Roll out the dough: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch circle, then place gently into a 9×2-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Cover with plastic wrap and place in the fridge for 30 minutes.
- Adjust the oven rack to the lower third of the oven. Preheat oven to 350°F/180°C.
- To make the filling: Chop the pecans into coarse pieces (or small pieces to make the pie easier to slice later on), reserving about 1/2 cup whole pecans for later decoration, if desired. Otherwise, chop all 2 cups.
Heat butter and 55g chocolate together in a saucepan over low heat until melted. Add sugar, mix for 30 seconds and turn off heat. Mix in corn syrup. Let mixture cool slightly. Add eggs, bourbon, vanilla, and salt, and mix until well combined. Spread chopped pecans and 120g chopped chocolate evenly inside the chilled pie shell. Pour filling over the pecans and chocolate. If you reserved pecans for decoration, decorate the surface of the pie with the pecans, pressing them in slightly so that they are coated with the filling.
Bake for 45-55 minutes. The top should look set, but when you gently shake the dish, it should jiggle slightly, mostly in the center. Cover the edges of the pie loosely with aluminum foil (or pie crust shield if you have one) if it starts browning too much while baking. If the top of the pie is also browning too quickly, cover the whole pie loosely with aluminum foil. Allow pie to cool completely on a wire rack, then chill for at least 4 hours before serving so that the filling can set. Serve warm or at room temperature.
- Store pie in the fridge, covered, for up to 4-5 days.