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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!
I made this chocolate pecan pie for a church Christmas party and dinner several weeks ago. It was a dessert potluck and I knew there would be a lot of brownies and cookies. I decided to make something different, a pie! My husband is a big pecan pie fan. I decided to take my classic pecan pie recipe up a few notches adding in some salted caramel and dark chocolate. It’s an amazing combination and takes your classic pecan pie to a new level!
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. 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)
- Add 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 crust with 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.
Frequently Asked Questions?
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.
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.
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 Pecan Pie?
Pie freezes really well and it is a great make a head item for your holiday dinner. You can freeze the baked and cooled pie whole or cut it into slices and freeze individual slices. The whole pie or pie slices can be wrapped in plastic wrap and foil. Place them into a zippered plastic bag and then into the freezer. Thaw pie overnight in the refrigerator. Will keep for up to two months in the freezer.
Check out these other delicious salted caramel recipes:
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:
Recommended Products
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!