Name: Decadent Chocolate Pecan Pie Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 recipe homemade pie crust; 3 eggs at room temperature; 3/4 cup dark corn syrup; 1/2 cup packed dark brown sugar; 3 tablespoons unsalted butter, melted, slightly cooled; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 3 oz. bittersweet baking chocolate, chopped 1/4-inch; 3 oz. semi-sweet baking chocolate, chopped 1/4-inch; 1 1/2 cups roughly chopped raw pecan halves, not too small; 3/4 cup whole raw pecan halves for topping (more or less as needed); 1 tablespoon melted unsalted butter (for brushing pecans)

There’s something irresistibly rich and indulgent about this Decadent Chocolate Pecan Pie Recipe, blending the deep flavors of bittersweet chocolate and buttery pecans into a luscious filling that’s simply unforgettable. One bite and you’ll know why it’s a showstopper at any gathering.

The image shows a pecan pie with a thick golden-brown crust that has a wavy edge, placed inside a white ceramic pie dish. The top layer is fully covered with whole pecan halves, dark brown and glossy, arranged neatly. Below the pecans is a rich, sticky filling with a shiny texture, visible in the slice taken out, showing a mix of nuts and syrupy filling. The bottom crust is golden and flaky, supporting the pie layers well. The white marbled surface adds brightness to the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Decadent Chocolate Pecan Pie Recipe
Top Tip
How to Serve Decadent Chocolate Pecan Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Decadent Chocolate Pecan Pie Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve made this pie because it’s just that good—and every time, it somehow feels like a special occasion. It’s not only rich and gooey with chocolate and pecans, but you’ll also love how the crust stays perfectly crisp without turning soggy.

Rich Flavor Combo: The bittersweet and semi-sweet chocolates blend beautifully with toasted pecans, creating a unique deep flavor you won’t find in your average pecan pie.
Perfectly Textured Crust: Blind baking the crust ensures it stays crisp and golden, avoiding that dreaded sogginess often found in custard pies.
Customizable Toppings: You can adjust the pecans on top to your liking, whether you want a minimalist look or a full, rustic pecan crown.
Make-Ahead Friendly: From crust to filling, you can prep this pie in stages, which makes baking stress-free—even on busy days.

A close-up of a pecan pie showing three layers: the outer layer is a thick, golden-brown crust with a rough and crumbly texture, folded in a wavy pattern around the edge of a white plate; the middle layer is a glossy, dark brown filling with a sticky, caramel-like texture embedded with small chunks of dark chocolate; the top layer is a dense arrangement of whole pecans with a shiny, reddish-brown color, evenly placed across the surface. The pie sits on a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient is thoughtfully chosen to highlight the classic pecan pie flavors while adding a chocolatey twist. Shopping tip? Grab good-quality baking chocolate and fresh raw pecans for the best results.

Flat lay of three whole brown eggs with clean shells, a small white ceramic bowl of dark amber corn syrup, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl with melted golden butter, a few fresh vanilla beans next to a small white ceramic bowl of vanilla extract, a small white ceramic bowl containing fine sea salt, a small white ceramic bowl with ground cinnamon powder, a small white ceramic bowl with ground cloves powder, a small white ceramic bowl with ground nutmeg powder, roughly chopped raw pecan halves scattered beside whole raw pecan halves arranged neatly in a small pile, two types of chocolate chunks – dark bittersweet and semi-sweet – roughly chopped with clean edges, all arranged symmetrically on a simple white ceramic pie plate holding an unbaked plain pie crust, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie crust: Whether homemade or store-bought, a flaky pie crust is the foundation that holds everything together and needs to be sturdy yet tender.
Eggs: They bind the filling and give the pie that custard-like texture you expect.
Dark corn syrup: This sweetener brings that golden, sticky characteristic so essential to pecan pies.
Dark brown sugar: Adds a deep molasses flavor that complements both the nuts and chocolate perfectly.
Unsalted butter: Melted and cooled to add richness and silkiness to the filling.
Vanilla extract: Enhances all the flavors and adds a warm aroma.
Salt & Spices: Salt balances sweetness, while cinnamon, cloves, and nutmeg layer in subtle complexity.
Bittersweet & Semisweet baking chocolate: Chopped—not melted—so they soften just right in the pie for delightful pockets of chocolate.
Raw pecans (chopped and whole): The chopped ones scatter inside for texture, while the whole halves on top create a stunning presentation and extra crunch.
Melted butter (for brushing pecans): Prevents the topping pecans from burning and helps them shine.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Decadent Chocolate Pecan Pie Recipe is how flexible it can be. I often switch up the type of chocolate or experiment with different nuts to suit whatever I have on hand or the occasion.

Chocolate Variation: I’ve tried adding white chocolate chunks for a sweeter contrast, which my family surprisingly loved.
Nut Swaps: Sometimes, I mix in toasted walnuts or hazelnuts alongside pecans for extra texture and flavor depth.
Spice Boost: Adding a pinch of cayenne or espresso powder gave the pie a subtle kick that jazzed it up on a chilly evening.
Gluten-Free Crust: I’ve replaced the crust with a gluten-free version, and it worked beautifully, so feel free to adapt!

Step-by-Step: How I Make Decadent Chocolate Pecan Pie Recipe

Step 1: Prepare and Blind Bake the Crust

To get that perfect flaky crust, I like to prepare my pie dough a day ahead. Once rolled out into my pan, I poke a tiny hole here and there, line it with parchment paper, and fill it with pie weights or dried beans. Then into a 375°F oven it goes for 18–20 minutes—just until it looks pale and starting to brown lightly. This step prevents sogginess and keeps that golden crunch we all crave.

Step 2: Whisk Together the Filling Ingredients

In a medium bowl, I whisk eggs, dark corn syrup, brown sugar, melted butter, vanilla, salt, and the warm spices until combined—but I’m careful not to overmix. Over whisking can create too many bubbles and affect the texture, so a few lumps are ok here.

Step 3: Layer Pecans and Chocolate

I spread the chopped pecans evenly on the cooled crust, then sprinkle the chopped bittersweet and semi-sweet chocolate on top. Pour the filling carefully over everything so it seeps down without disturbing the layers too much.

Step 4: Arrange Whole Pecans and Butter Brush

Next, I arrange whole pecan halves in a pattern on top—like a rustic flower or concentric circles—and brush them with melted butter. This little trick prevents them from burning and adds a beautiful glossy finish.

Step 5: Bake and Monitor

Into a 350°F oven it goes for about 40 to 50 minutes. I keep an eye on the edges and tent them with foil if they brown too fast—this way, the edges don’t get too dark while the center finishes baking. If you’ve got an instant-read thermometer (which I highly recommend), look for 195–200°F in the center. No thermometer? Lightly tap the surface—the pie should spring back gently, and the center jiggle just a bit.

Step 6: Cool Completely

This is crucial: let the pie cool fully on a wire rack for about two hours to allow the filling to set properly. Resist the urge to refrigerate it right away—that can cause the filling to collapse and lose its lovely texture.

Top Tip

From my experience, a few small adjustments make all the difference in turning out a perfect Decadent Chocolate Pecan Pie Recipe every time.

Blind Bake the Crust: Don’t skip this step—it’s the key to a crisp bottom crust that won’t get soggy from the filling.
Room Temperature Ingredients: Let your eggs and butter warm up beforehand for a smooth filling mixture that bakes evenly.
Use an Instant-Read Thermometer: It takes the guesswork out of baking and helps avoid an undercooked or overly firm pie.
Don’t Rush Cooling: Allowing the pie to cool on a wire rack lets the filling set perfectly without collapsing or becoming runny.

How to Serve Decadent Chocolate Pecan Pie Recipe

Chocolate Pecan Pie - Serving Suggestion

Garnishes

I usually dust the pie lightly with powdered sugar for a subtle snowy effect and add a dollop of softly whipped cream on each slice. Sometimes, a drizzle of caramel or chocolate sauce takes things to the next level, especially for celebrations.

Side Dishes

This pie pairs surprisingly well with fresh berries or a simple scoop of vanilla ice cream to balance the richness. For holiday meals, I often serve it alongside roasted coffee or nutty lattes to complement the flavors.

Creative Ways to Present

For special occasions, I’ve placed the pie on a rustic wooden board surrounded by extra pecans and chocolate shavings. I also love serving mini versions in tartlet pans for intimate gatherings, making it easy for guests to grab and enjoy without fuss.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I wrap my pie tightly in plastic wrap and store it in the fridge for up to four days. When ready to serve again, letting it come to room temperature brings back that luscious filling texture.

Freezing

I’ve frozen fully baked pies (wrapped well) with good results. Just thaw in the fridge overnight, then warm up gently before serving to revive crust crispness and filling creaminess.

Reheating

To reheat, I usually pop slices in a 300°F oven for 5-10 minutes. This freshens up the crust nicely without overcooking the filling. Microwave works too—just in short bursts to avoid a chewy crust or rubbery texture.

Frequently Asked Questions:

Can I use store-bought pie crust for this recipe?

Absolutely! While I love making homemade crust, a good-quality store-bought crust works well, especially if you blind bake it beforehand to avoid sogginess.

Why do I need to blind bake the crust?

Blind baking sets the crust so it doesn’t soak up moisture from the filling, keeping it crisp and golden instead of soggy and doughy. It’s one of the keys to pie success!

Can I prepare the pie ahead of time?

Definitely! You can make the dough, prepare the pie shell, mix the filling, or even fully bake the pie a day or two in advance. Just store properly and bring to room temperature before serving for best results.

What’s the best way to tell when the pie is done baking?

Using an instant-read thermometer is best; the center should reach about 195–200°F. Without a thermometer, tap the pie’s surface—it should have a slight spring back and a mostly set filling with a gentle jiggle in the center.

Final Thoughts

This Decadent Chocolate Pecan Pie Recipe is one of those rare desserts that feels fancy yet is totally doable for any home baker. Each time I make it, I’m reminded how the chocolate chunks nestled among the pecans create that magical balance between sweet, nutty, and rich. Trust me, once you try it, it will become your go-to when you want to impress with a classic dessert that’s anything but ordinary. So go ahead, pull out your pie plate and enjoy the warm, cozy moments this pie brings to your table.