Go Back
Chocolate Pecan Pie | Rich, Gooey & Easy Homemade Recipe

Chocolate Pecan Pie | Rich, Gooey & Easy Homemade Recipe

This Decadent Chocolate Pecan Pie features a rich, brownie-like center loaded with melted chocolate, cocoa powder, and a crunchy toasted pecan topping. With no blind-baking required and a simple one-bowl filling, it's the ultimate foolproof holiday dessert!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 634
Ingredients Equipment Method Notes

Ingredients
  

The Base

  • 1 9-inch homemade pie dough crust, unbaked (or 1 store-bought rolled crust from a 14oz package)
  • 2 cups chopped pecans
  • Nonstick cooking spray for the pie plate

The Chocolate Filling

  • ¾ cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 3 large eggs
  • ¾ cup light corn syrup
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips melted

For Serving

  • Whipped cream
  • Chocolate shavings

Equipment

  • 9-inch pie plate
  • Large Mixing Bowl
  • Whisk
  • Silicone pie crust shield or aluminum foil
  • Wire cooling rack
  • Instant-read kitchen thermometer  (optional, but recommended)

Method
 

  1. 1. Prep the Oven and Crust

    Preheat your oven to 350°F (175°C). Lightly coat a 9-inch pie plate with nonstick cooking spray. Carefully roll out your unbaked pie dough and gently press it into the pie plate. Tuck it in with your fingers, making sure it is smooth against the sides. Flute or crimp the edges of the crust. (No need to pre-bake the crust!)

    2. Add the Pecans

    Sprinkle the chopped pecans directly on top of the unbaked dough, spreading them out into an even layer across the bottom.

    3. Mix the Filling

    In a medium mixing bowl, whisk together the brown sugar, all-purpose flour, cocoa powder, eggs, light corn syrup, melted butter, vanilla extract, salt, and melted semi-sweet chocolate. Whisk continuously until the mixture is thoroughly combined and completely smooth.

    4. Pour the Filling

    Slowly pour the chocolate mixture over the pecans in the pie crust, making sure all the nuts get coated. (Don't worry, the pecans will naturally float to the top as it bakes!)

    5. Bake

    Bake on the center rack for about 45 to 55 minutes, or until the top is golden brown and the pie appears just barely set.Note: After 30 minutes of baking, check the pie. Use a crust protector or gently cover the edges with foil to prevent the crust from over-browning. You can also tent a piece of foil over the entire pie if the top is getting too dark toward the end.

    6. Check for Doneness

    The pie is done at the first signs of solidity in the center (it should no longer be highly jiggly, and the center should spring back slightly). A knife inserted in the center will come out clean, and an instant-read thermometer should register an internal temperature of 200°F (93°C). Do not overcook, or it will become dry and crumbly!

    7. Cool and Serve

    Remove from the oven and transfer the pie to a wire rack to cool completely (about 2 to 3 hours) before slicing. Serve with a dollop of homemade whipped cream and a sprinkle of chocolate shavings!

Notes

  • Melting the Chocolate: Melt your chocolate chips gently in the microwave in 20-second bursts, stirring in between, so they don't seize or burn.
  • The Puff: The pie will puff up significantly in the oven due to the eggs—this is normal! It will settle into a dense, flat layer as it cools.
  • Slicing: For the cleanest slices, ensure the pie is 100% cooled. Using a warm, sharp knife helps cut through the crunchy pecans on top without tearing the filling.
    If you want to make a Chocolate Bourbon Pecan Pie, simply whisk 2 to 3 tablespoons of your favorite bourbon into the wet filling mixture before pouring it over the nuts!