Heavenly Chocolate Pecan Pie

This chocolate pecan pie is always the first dessert gone at our holiday table. With its rich molten chocolate center, chewy crackled top, toasted pecan crunch, and just a hint of bourbon, it transforms the classic pecan pie into something extraordinary. Whether you are looking for a Thanksgiving showstopper or an indulgent weekend treat, this pie never disappoints.

I first made this for Thanksgiving and my family started asking about it again two days later. Now it is my go-to for celebrations because everyone always goes back for a second slice.

Ingredients

• Dark chocolate: Choose a quality bar with at least 60 percent cacao if you love bold flavor Milk chocolate can be swapped for a milder sweetness
• Pecans: Look for fresh halves and toast them to boost nuttiness and aroma
• Corn syrup: Essential for the gooey classic texture Clear syrup will give a lighter sweetness while dark syrup adds depth
• Brown sugar: Adds a molasses richness and mixes beautifully with the chocolate
• Butter: Use unsalted and preferably high-fat European style for a silkier filling
• Eggs: Large eggs hold the filling together and help with the fudgy set
• Vanilla extract: Look for pure vanilla to bring out the complexity in both chocolate and nuts
• Cocoa powder: Unsweetened cocoa makes the filling extra dense and chocolatey Choose a Dutch-processed cocoa for smoothness
• Pie crust: Homemade or quality store-bought Both work great but homemade brings a flaky touch
• Flaky sea salt: Optional but sprinkled on top it sharpens the chocolate and balances the sweet
• Bourbon: Optional but a favorite for adult gatherings Adds warmth and a background flavor
• Toasted pecan halves: For topping the pie A classic finish and extra crunch

Step-by-Step Instructions

Prepare the Crust:

Roll out your pie dough and fit it into a nine-inch pie dish. Crimp the edges how you like then let the crust chill in the fridge for at least thirty minutes. This step ensures the bottom stays crisp and flaky even after baking with the wet filling.

Toast the Pecans:

Spread pecan halves onto a dry skillet. Gently heat them over medium for about three to five minutes stirring often. Once you smell the toasty aroma and see a slightly deeper color pull them from the heat. This step is not just for flavor but also keeps the nuts crunchy after baking.

Melt Chocolate and Butter:

Chop your chocolate and butter and add both to a heatproof bowl. Set this bowl over a pot of gently simmering water stirring until perfectly smooth and glossy. Let it cool until lukewarm so it does not scramble the eggs later.

Mix Filling:

In a large mixing bowl whisk together eggs corn syrup brown sugar and vanilla until fully combined. Sift in cocoa powder to prevent lumps. Slowly whisk in the melted chocolate and butter mixture whisking until glossy. Fold in most of the toasted pecans reserving a handful for decorating the top.

Assemble the Pie:

Pour your chocolate pecan mixture into the chilled pie crust. Smooth the surface with a spatula. Decorate with the reserved pecan halves arranging them in a circle or pattern on top for a beautiful finish.

Bake:

Preheat your oven to three hundred and fifty degrees Fahrenheit Place the pie on a lower rack and bake for fifty to fifty five minutes. The edges should be set and slightly puffed while the center still jiggles just a bit when you nudge the pan. If the crust is browning too quickly cover the edges loosely with foil by the halfway point.

Cool and Serve:

Let the baked pie cool completely on a wire rack Otherwise the center will not set Slice the pie only once completely cool Serve with whipped cream or vanilla ice cream for a classic touch

Pecans are my personal favorite in this pie The nutty aroma while toasting makes the whole kitchen smell inviting My kids love arranging the pecan halves on top and that moment of cutting the first slice with molten chocolate peeking through is always memorable

Storage Tips

Store leftover pie covered in the refrigerator for up to four days The flavor intensifies with time making for fantastic next day slices For long term storage wrap individual slices well and freeze them They will keep their texture for up to two months Thaw slices overnight in the fridge for best results For serving simply let the pie come to room temperature or enjoy cold straight from the fridge

Ingredient Substitutions

No dark chocolate on hand Try milk or even white chocolate for a sweeter or creamier version For a nut allergy use toasted sunflower or pumpkin seeds They bring crunch and toasty flavor without any nuts Gluten free need Just choose a ready made gluten free pie crust and bake as usual Bourbon can always be omitted or replaced with a splash of extra vanilla

Serving Suggestions

A wedge of this pie is perfect with a scoop of vanilla ice cream letting it melt into the warm gooey center Whipped cream and a sprinkle of flaky salt take it into gourmet territory For contrast serve with fresh berries or a citrus salad to lighten the richness This pie is also decadent with a drizzle of caramel sauce for a truly special finish

A Bit of History

Pecan pie itself is a Southern American classic but adding chocolate is believed to have been popularized around the mid twentieth century The bourbon twist nods to Kentucky’s famous derby pie tradition Combining them gives you an updated version of a nostalgic dessert that spans generations

Common Recipe Questions

→ How do I keep the filling fudgy, not runny?

Bake until the center barely jiggles when shaken. Too much time in the oven can cause a firm texture, while a hint of softness ensures a classic gooey center.

→ What type of chocolate works best for the filling?

Use bittersweet or dark chocolate (60–70%) for depth of flavor. For a sweeter touch, substitute milk chocolate or try a white chocolate twist.

→ Is it necessary to toast the pecans?

Toasting pecans enhances their nutty aroma and gives extra crunch to the filling, but you can use them raw for a milder flavor.

→ How can I prevent the crust from burning?

If the edges brown too quickly during baking, cover them with foil halfway through for a golden and flaky result.

→ Can I use a store-bought crust?

A store-bought shell works well and saves time. For a homemade touch, prepare a buttery, flaky crust from scratch.

→ How should leftovers be stored?

Cover slices and refrigerate for up to four days, or freeze individually wrapped portions for up to two months.