Turn classic pecan pie into a decadent dessert with this homemade Chocolate Pecan Pie, filled with rich chocolate, gooey caramel, and toasted pecans.

My favorite way to serve this pie is warm, topped with vanilla ice cream and drizzled with caramel sauce. It’s the perfect dessert for the holidays, but I love it anytime!

baked Dark Chocolate Pecan Pie.

Recipe Highlights: Chocolate Pecan Pie

  • Flavor: Rich, buttery caramel combines with deep, dark chocolate and toasted pecans to create a decadent filling that’s not overly sweet.
  • Skill Level: Making caramel homemade without corn syrup requires some attention, but the assembly and baking is easy. Overall, a very approachable pie.
  • Time-Saver: You can use refrigerated or frozen pie dough instead of making the crust from scratch.
  • Make Ahead: This pie is perfect baked a day before serving for an easy holiday dessert.
  • Tools: You will need a saucepan, large mixing bowl, 9-inch pie plate, pie shield, and cooling rack to make this chocolate caramel pecan pie.

Total Time: 2 Hrs 5 Mins Servings: 12 Cooking Method: Stovetop and Oven

Ingredient Notes

pie crust , cream , brown sugar , pecans , water , sugar , salt , butter , eggs , vanilla , corn syrup with labels to make Dark Chocolate Pecan Pie.
  • Pie Crust: Pre-made pie crusts are top quality, found in the refrigerator or freezer sections of your grocery store. Or make your own! A graham cracker crust is a good substitute and can homemade or found in the baking aisle.  
  • Pecans: For the classic pecan pie appearance, leave them in halves. Chopped pecans work too, and won’t change the flavor.
  • Dark Chocolate: Roughly chop for pops of bittersweet, chocolatey flavor throughout. Semisweet chocolate can also be used for a sweeter pie.
  • Eggs: Whisked, mixed in, and baked, gives the pecan filling structure.  
  • Caramel Sauce:
    • Light corn syrup produces a smooth caramel without crystalized sugar. You can use dark corn syrup for a deeper molasses flavor.
    • Granulated and brown sugar create a thick, rich, and sweet caramel with warm, molasses flavor.
    • Kosher salt helps balance the sweetness and enhance the rich and buttery flavors.
    • Heavy cream is added once removed from heat, and creates a pourable sauce with a velvety feel that thickens as it cools.
    • Add vanilla extract once the sauce is removed from heat to help preserve its noticeable, warm flavor.

How to Make Chocolate Pecan Pie

adding pecans to wet ingredients to make Dark Chocolate Pecan Pie.
mixing wet ingredients and pecans together to make Dark Chocolate Pecan Pie.
adding dark chocolate to pecan mixture to make Dark Chocolate Pecan Pie.
Dark Chocolate Pecan Pie before baking.
  1. Prepare caramel sauce and cool.
  2. Mix some of the caramel with eggs, pecans, and chocolate. 
  3. Pour pie filling into prepared crust and bake (full recipe below).
  4. Cool completely, slice and serve with remaining caramel sauce, whipped cream or ice cream. 
Dark Chocolate Pecan Pie with slice missing.

Tips For the Best Pie

  • Be sure to allow the caramel to cool well before adding to the other ingredients. Hot caramel added with eggs will begin to cook prematurely.
  • Stir the caramel sauce at a controlled low boil because high heat can scorch the sugar.
  • Use pie crust shields, or strips of aluminum foil laid over the crust, to prevent the edges from browning too much.
  • For extra crunchy nuts and a more intense flavor, lightly roast the pecans in a small, dry saute pan until they are just barely browned and fragrant.
  • Allow eggs and heavy cream to come to room temperature before mixing for the best results.
  • The pie is done when the outer filling appears set and the center still has a slight jiggle. Don’t worry, the pie will continue to set as the pie cools.
  • Before you slice a piece of pecan pie with chocolate, be sure it is cooled and set completely.
pouring caramel sauce over a Dark Chocolate Pecan Pie slice.

Make Ahead and Storage

  • Store cooled chocolate pecan pie in an airtight container, or wrapped whole or individually with plastic wrap.
  • Refrigerate for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Enjoy leftovers chilled, at room temperature, or reheated.
  • Refrigerate any remaining caramel sauce and warm in the microwave before using.

More Pies Worth Saving Room For

Did you make this Chocolate Pecan Pie? Leave a comment and rating below.

slice of Dark Chocolate Pecan Pie on a plate.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chocolate Pecan Pie

A decadent Chocolate Pecan Pie filled with dark chocolate, pecans, and buttery caramel. The reserved caramel sauce makes every slice even more indulgent.
Pin Review Print
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Servings 12 servings
Author Candace

Equipment

9" pie pan
Pie crust shield
Large mixing bowl

Ingredients  

Caramel

Pie

  • 3 eggs lightly beaten
  • 2½ cups pecans halves (chopped will work too)
  • 6 ounces dark chocolate chopped
  • 1 pie crust unbaked, in pie plate or tin (homemade or store bought)

Instructions 

To Make Caramel

  • In a medium saucepan on low heat, melt butter.
  • Add corn syrup, sugars, water, and salt. Increase heat to medium to bring to a boil, stirring frequently.
  • Reduce heat to maintain a low boil (near simmer). Cook uncovered, stirring frequently, for about 30 minutes or until mixture has reduced to about 1¾ cups.
  • Remove from heat and mix in cream and vanilla. Cool caramel for 30 minutes.
  • While caramel is cooling, preheat oven to 350˚F.

For The Pie

  • To a large bowl, add 1¼ cup of the caramel (reserve remaining caramel for serving).
  • Add eggs and pecans and mix to combine. Add chocolate chunks and gently stir to combine.
  • Pour caramel pecan filling into pie crust. Use pie crust shield or strips of aluminum foil to cover the crust edges.
  • Bake for 25 minutes, remove pie crust shield or foil, and bake for 20 more minutes, or until filling is set. Cool completely on a wire rack.
  • Slice, drizzle with remaining caramel sauce, and serve. Serve with whipped cream or ice cream if desired.

Notes

  • Bring refrigerated ingredients to room temperature so they blend easily.
  • Roast or saute nuts for a more intense flavor and crunch.
  • Use a pie shield or strips of aluminum foil to prevent pie crust from browning too much.
  • Pie can be refrigerated for up to 4 days. Freeze any leftovers in an airtight container, or covered with plastic wrap for 3 months.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 594 | Carbohydrates: 56g | Protein: 6g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 256mg | Potassium: 254mg | Fiber: 4g | Sugar: 44g | Vitamin A: 605IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 3mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Dessert
Cuisine American

©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

REPIN this Chocolate Pecan Pie recipe!

easy to make Dark Chocolate Pecan Pie with writing.

Recipe from Your Home Based Mom

pouring caramel sauce over a Dark Chocolate Pecan Pie slice with writing.
rich Dark Chocolate Pecan Pie with a title.
Dark Chocolate Pecan Pie slice with caramel sauce and a title.
Dark Chocolate Pecan Pie and a slice on a plate with a title.
Dark Chocolate Pecan Pie with a title.

Share:

Pin

Categories:

,

Recipes you'll love

About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
See more posts by Candace

5 from 2 votes (2 ratings without comment)

Leave a Reply

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

Recipe Rating




Comments

  1. I am making it now. I just finished the caramel sauce. I love caramel sauce. Thank you for inspiring me to make this pie.

    Reply