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Chocolate Pecan Pie Recipe

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4.1 from 58 reviews

This luscious Chocolate Pecan Pie combines the rich, nutty flavor of toasted pecans with the deep, smooth taste of high-quality dark chocolate, baked in a flaky pie crust. Enhanced with bourbon and a hint of vanilla, this classic dessert is perfect for gatherings or special occasions, serving up a perfect balance of sweetness, texture, and warm chocolatey goodness.

  • Total Time: 1 hour 10 minutes plus 4 hours cooling
  • Yield: 16 servings

Ingredients

Pie Filling

  • 2 cups pecans
  • 6 ounces 70% chocolate, roughly chopped (or semisweet chocolate)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons unsweetened cocoa powder (Hershey’s recommended)
  • 3/4 cup golden syrup (maple syrup, rice syrup, or light corn syrup can be substitutes)
  • 3/4 cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons bourbon (optional)
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 4 large eggs, whisked

Crust

  • 1 9-inch pie crust (store-bought or homemade)

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C) and position the rack at the lowest setting. If using an uncooked pie crust, prick the base several times with a fork to prevent air bubbles before adding the filling.
  2. Toast Pecans: Spread the pecans on a baking sheet and toast in the preheated oven for 10 minutes. After toasting, roughly chop half of the pecans to incorporate into the filling and reserve the other half whole for the pie’s topping.
  3. Set Up Double Boiler: Fill a small pot with water about one-third full and bring it to a boil over medium-high heat. Reduce heat to low to maintain a gentle simmer.
  4. Melt Chocolate: Place a heat-proof bowl on top of the pot, ensuring it doesn’t touch the water. Add chopped chocolate to the bowl and stir continuously until fully melted and smooth.
  5. Add Butter and Cocoa: Stir in the melted butter until combined, then mix in the unsweetened cocoa powder until fully dissolved and smooth.
  6. Mix Remaining Ingredients: Remove the bowl from heat. Whisk in golden syrup, light brown sugar, all-purpose flour, bourbon (if using), vanilla extract, and salt until the mixture is homogenous.
  7. Add Eggs and Pecans: Whisk in the eggs thoroughly to combine. Gently fold in the chopped toasted pecans, then pour the filling into the prepared pie crust. Top with the reserved whole pecans for decoration.
  8. Bake the Pie: Bake in the preheated oven for 50-55 minutes or until the center is just set to the touch but still slightly jiggly underneath. If the crust or pecans begin browning too quickly, loosely cover the pie with aluminum foil to prevent burning.
  9. Cool Before Serving: Remove the pie from the oven; it will be puffed initially but will deflate as it cools. Place the pie on a wire rack and allow it to cool for about 4 hours. Serve warm or refrigerate overnight to chill before serving.

Notes

  • For a deeper chocolate flavor, use 70% or higher cocoa content chocolate.
  • Golden syrup can be replaced with maple syrup, rice syrup, or light corn syrup depending on availability and preference.
  • Bourbon is optional but adds a lovely depth of flavor to the pie.
  • Allow the pie to cool completely for best slicing results as the filling firms up during cooling.
  • If using a store-bought crust, follow package instructions for prebaking if desired for extra crispness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/chocolate-pecan-pie-recipe/