This decadent Chocolate Pecan Pie is a delicious twist on the classic! It’s irresistibly fudgy with an intense chocolate flavor and loaded with pecans. You’ll never want to make it any other way!
A fudgy, caramel-y, nutty slice of chocolate pecan pie is the holiday dessert of your dreams! This recipe is everything you love about pecan pie but with chocolate mixed right into the filling.
Ever since I tried the chocolate Pecan Pie at Trader Joe’s It’s become a favorite of mine and a treat I look forward to every year but since they have discounted it, I found myself craving it. I’ve tested this recipe to perfection to make it just like Trader Joe’s Chocolate Pecan pie but so much BETTER and now both you and I can enjoy it at home anytime with minimal effort! It doesn’t get much better than this!
Reasons you’ll love this recipe
- It’s decadently delicious! You won’t find a more delicious pecan pie! The combination of fudgy chocolate with pecan pie goodness is quite amazing. Bring this out at your next gathering and you won’t have a single slice left!
- Easy to make: Use a store-bought pie crust and this comes together in no time at all! It’s one of the easiest pies to make.
- Great for the holidays! This is the perfect make ahead dessert, which makes it a go-to for holiday celebrations. You can bake this the day before Thanksgiving, and then you won’t have to stress about the dessert before the big meal.
Ingredients you’ll need
One of the best things about this chocolate pecan pie recipe is that it only requires simple ingredients and is so easy to make. Here are the ingredients you’ll need and you can find the exact measurements in the recipe card.
- Pecans: Use chopped raw pecans. To save time, you can buy them already chopped. You’ll also need some whole pecan halves for decorating the top.
- Pie crust: For convenience, you can use a pre-made pie crust.
- Chocolate: For a rich chocolate flavor use 60% bittersweet. Alternatively, you can use semi-sweet chocolate chips, if preferred.
- Butter: To make the filling, you’ll need unsalted butter.
- Maple syrup: This pie is naturally sweetened with pure maple syrup. Sub with an equal amount of corn syrup, if preferred.
- Brown sugar: Dark brown sugar has more molasses and will taste richer than light brown sugar. You can use either but dark brown sugar is recommended.
- Unsweetened cocoa powder: For complex chocolate flavor.
- Flavor boosters: Pure vanilla extract will add warmth and kosher salt brings out the flavors and cuts the sweetness.
- Eggs: 3 large eggs bind the ingredients and hold the filling together.
How to make chocolate pecan pie
Prep the crust dough: Preheat oven to 350ºF. Place a pie crust in a 9-inch pie plate. Tuck in any dough with your fingers and crimp the edges with your fingers or simply press with a fork. Poke the crust all over with the tines of a fork.
Melt the chocolate and butter: In a large microwave-safe bowl or in a small pan over medium heat, gently melt the butter and chocolate chips together, stirring occasionally, until smooth.
Combine all ingredients for the filling: Allow the chocolate mixture to cool for about 2 minutes then whisk in the maple syrup and brown sugar; whisk just until combined. Crack in the eggs and add the cocoa powder, vanilla, and salt. Whisk until smooth and fully combined. Stir in the pecans and pour the filling into the pie crust. Arrange a few pecan halves in a circle pattern on top if desired.
Bake: Place in the oven and bake for 45-50 minutes, until the crust is golden brown and the filling is just set and a bit jiggly in the very center. After 20 minutes, I like to place a pie crust shield (link) or aluminum foil on top to prevent too much browning.
Cool: Remove from the oven and place the pan on the stovetop or a wire rack and let cool completely before serving.
Recipe tips
- Do not use milk chocolate! This pie is sweet enough, and you don’t want to overwhelm the flavor or make it overly sweet.
- Add a pie crust shield: After 20 minutes of baking, place a pie crust shield or aluminum foil over the top of the crust to prevent too much browning.
- Don’t over-bake: The center of the pie should still be slightly jiggly in the center when you take it out of the oven. It will continue to set as it cools! Over-baking can result in an overly dry filling.
- Let cool completely: It’s best to let the pie cool completely (about 2 hours) before slicing into it. This way it will be completely set and won’t crumble apart.
- For serving: While this pie is wonderful as-is, it’s especially delicious topped with whipped cream or vanilla ice cream!
More Delicious Desserts to Try
- Pecan Pie Cheesecake
- Healthy Pumpkin Pie
- Burnt Basque Cheesecake
- Biscoff Cheesecake
- Pumpkin Cake
- Carrot Cake
Chocolate Pecan Pie
Ingredients
- 2 cups chopped pecans, about 8 ounces, plus some whole pecan halves for decorating the top
- 1 9-inch unbaked pie crust
- 1/2 cup 60% bittersweet, or semi-sweet chocolate chips
- 4 tablespoons unsalted butter
- 3/4 cup pure maple syrup, or dark corn syrup
- ½ cup dark brown sugar, or light brown sugar
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 3 large eggs
Instructions
- Preheat oven to 350ºF. Place a pie crust in a 9-inch pie plate. Tuck in any dough with your fingers and crimp the edges with your fingers or simply press with a fork. Poke the crust all over with the tines of a fork.
- In a large microwave-safe bowl or in a small pan over medium heat, gently melt the butter and chocolate chips together, stirring occasionally, until smooth.
- Allow the chocolate mixture to cool for about 2 minutes then whisk in the maple syrup and brown sugar; whisk just until combined. Crack in the eggs and add the cocoa powder, vanilla, and salt. Whisk until smooth and fully combined. Stir in the pecans and pour the filling into the pie crust. Arrange a few whole pecan halves in a circle pattern on top if desired.
- Bake for 45-50 minutes, until the crust is golden brown and the filling is just set and a bit jiggly in the very center. After 20 minutes, I like to place a pie crust shield (link) or aluminum foil on top to prevent too much browning.
- Remove from the oven and place the pan on the stovetop or a wire rack and let cool completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently asked questions
Should chocolate pecan pie be refrigerated?
Since this pie contains eggs, it is best to refrigerate leftovers after about 2 hours. If you’re making it ahead of time, store it in the fridge once it has cooled completely. Then, remove it from the fridge one hour before serving.
How do I know my chocolate pecan pie is done baking?
With oven mitts on, shake the pie plate gently, if there’s only a little jiggle in the center, but stable otherwise, it’s done. If the pie filling moves all around when shaking, then it is not done yet. To be certain it is done, you can check the center with a thermometer. When it is done, the internal temperature of the pie should be 200°F.
What if the filling is too watery?
If the filling seems a bit too watery after 45-50 minutes, it probably just means you need to bake your pie longer. As mentioned above, the internal temperature of the pie should be 200°F when it is done.
Storage recommendations
- Storing leftovers: Cover the pie in the pan or transfer slices to an airtight container. Refrigerate for up to 4 days.
- To reheat: You can serve leftover pecan pie chilled or leave it out of the fridge to come to room temperature. This isn’t typically served warm, but you can microwave it until it’s of desired temperature.
- Freezing: Cool completely and then wrap the pie tightly with plastic wrap and then foil, or transfer leftovers to a freezer-safe airtight container. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.
Photography by: Eat Love Eats
