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Chocolate Pecan Pie is not your average pecan pie! Laced with dark chocolate and drizzled with caramel, the flavor and texture combination is amazing!
Why You’ll Love This Recipe!
Perfect twist on a classic! The addition of salted caramel and dark chocolate this takes the classic pecan pies to a whole new level! It’s a great addition to your Thanksgiving table.
Chocolate! Combining the pecans with a smooth, rich chocolate is amazing and then topping it off with salted caramel is to die for! I used a dark chocolate but you could also use a semi-sweet or milk chocolate if you prefer.
Ingredients Needed
- Butter, I use salted butter.
- Light corn syrup
- Granulated sugar
- Brown sugar
- Sea salt, use a fine texture salt
- Heavy cream
- Vanilla extract
- 9″ pie crust homemade pie dough or store-bought pie crust.
- Eggs
- Pecan halves
- Dark chocolate. Can use block chocolate or dark chocolate chips. You can also use semi-sweet chocolate chips if you prefer.
Salted Caramel Sauce
The caramel sauce is added into the filling of the pie and is also used to drizzle over the top of the baked pie when serving, so make it first. This salted caramel sauce combined with pecans and dark chocolate makes for an amazing pie. Use a fine texture sea salt for your caramel sauce
- In a medium pan, melt butter over low heat.
- Add in corn syrup, granulated sugar, brown sugar, water and 1/2 tsp sea salt.
- Bring mixture to a boil, stirring often and reduce heat.
- Boil gently, uncovered for about 20- 30 minutes or until reduced to 1 3/4 cups. Stir frequently.
- Remove from heat and add in heavy cream and vanilla.
- Cool for 30 minutes.
How to Make Chocolate Pecan Pie
- Preheat oven to 350 degrees F.
- Prepare pastry crust (homemade or store bought) using a 9-inch pie dish.
- Add 1 1/4 c of caramel sauce into a bowl. Whisk in eggs.
- Stir in pecans and chocolate.
- Pour pecan pie filling into unbaked pastry shell in pie pan.
- Cover edges of pie crust with aluminum foil for the first half of the baking time to prevent crust from browning too much.
- Bake for 25 minutes, remove foil and bake for another 20 minutes or until filling is set.
- Cool on a wire rack.
- Allow the chocolate pecan pie to cool on a rack and set up before slicing.
- Drizzle with additional caramel sauce when serving. Can also be served with a dollop of whipping cream or vanilla ice cream.
How to Tell When Pecan Pie is Done
- Pecan pie is done when the center of the pie is no longer jiggly. It will not shake and when you insert a knife, it comes out clean. You can also use a cooking thermometer. When it reads 200 degrees F the pie will be done. You want a pecan pie set but still a bit gooey in the middle so be careful not to overcook it.
Frequently Asked Questions
Can I use a store bought crust?
I was in a little bit of a time crunch so I used a store bought pie crust but making your own would be so much better. I’ve got a great perfect pie crust tutorial for you to follow. It really does make a perfect pie crust every time! You’ll want to use a 9″ pie pan.
Do I need to refrigerate pecan pie?
After it has cooled, pecan pie should be stored in the refrigerator until ready to serve. It can be served chilled or at room temperature.
Can I use semi sweet or milk chocolate?
You can use any kind of chocolate you like but just remember this is a very sweet pie so the dark chocolate helps offset the sweetness.
Can I freeze chocolate pecan pie?
This pie freezes really well. You can freeze the baked and cooled pie whole or cut it into slices and freeze individual slices. Wrap in plastic wrap and foil and place them into a zippered plastic bag. Thaw pie overnight in the refrigerator. Will keep for up to two months in the freezer.
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Chocolate Pecan Pie
Ingredients
- 1/2 cup butter
- 3/4 cup light corn syrup
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 Tbsp water
- 1/2 tsp fine texture sea salt
- 1 cup heavy cream
- 2 tsp vanilla
- 1 9" pie crust homemade or storebought
- 3 eggs lightly beaten
- 2 1/2 cup pecan halves
- 6 oz. dark chocolate coarsley chopped
Instructions
Caramel Sauce
- In a medium pan, melt butter over low heat.
- Add in corn syrup, granulated sugar, brown sugar, water and 1/2 tsp sea salt.
- Bring to a boil, stirring often and reduce heat.
- Boil gently, uncovered for about 30 minutes or until reduced to 1 3/4 cups. Stir frequently.
- Remove from heat and add in heavy cream and vanilla.
- Cool for 30 minutes.
- Preheat oven to 350 degrees F.
- Prepare pastry crust.
- Put 1 1/4 c of caramel sauce into a bowl. Stir in eggs.
- Stir in pecans and chocolate.
- Pour filling into unbaked pastry shell.
- Cover edges of pie with foil or pie crust shield.
- Bake for 25 minutes, remove foil and bake for another 20 minutes or until filling is set.
- Cool on a wire rack.
- Drizzle with remaining caramel sauce.
Tips & Notes:
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Nutrition Facts:
Patrick Minkley says
This is a nice recipe but your bake times are off. The overview says 30 min bake time, but instructions indicate an additional 20 minutes after the initial 25 minutes of baking. Also, any advice or further details as to not burn the caramel sauce? This type of technique can be temperamental and I’ve had issues where the sauce can burn at the slightest extra few seconds. Us amateurs need a little extra help!
Leigh Anne says
I’ve updated the baking times, sorry for the confusion. As far as caramel tips, take it low and slow and babysit it!