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Chocolate Pecan Pie Recipe: Easy Homemade Dessert for Wow-Factor

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This chocolate pecan pie features a gooey, fudgy chocolate filling, crunchy toasted pecans, and a buttery homemade crust. It’s a crowd-pleasing dessert that’s easy to make and perfect for holidays, potlucks, or cozy weekends.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 tablespoon granulated sugar (optional)
  • 1 cup semisweet chocolate chips
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup light corn syrup (or golden syrup)
  • 2 tablespoons strong brewed coffee (optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 1/2 cups pecan halves, lightly toasted
  • Whipped cream (optional topping)
  • Vanilla ice cream (optional topping)
  • Extra chocolate shavings (optional topping)

Instructions

  1. In a mixing bowl, combine flour and sea salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat oven to 350°F (175°C). Place a rack in the center.
  3. On a lightly floured surface, roll out chilled dough to fit a 9-inch pie plate (about 1/8-inch thick). Transfer to dish, trim edges, and crimp decoratively. Chill again for 15 minutes.
  4. Spread pecans on a baking sheet and toast in the oven for 6-8 minutes until fragrant. Cool slightly, then arrange evenly over the crust.
  5. In a small saucepan over low heat, melt chocolate chips and melted butter, stirring until smooth. Remove from heat.
  6. In a large bowl, whisk together brown sugar, eggs, corn syrup, coffee (if using), vanilla, and sea salt. Gradually whisk in the melted chocolate-butter mixture until fully combined.
  7. Pour the filling over the pecans in the crust. Bake for 40-45 minutes, until the center is just set but still slightly wobbly. Shield edges with foil if browning too quickly.
  8. Let the pie cool in the pan for at least 2 hours before slicing.
  9. Serve topped with whipped cream, ice cream, or extra chocolate shavings if desired. Enjoy warm or at room temperature.

Notes

Use room-temperature eggs for a smooth filling. Toasting pecans deepens their flavor. Shield crust edges with foil if browning too quickly. For gluten-free, use a GF flour blend; for dairy-free, substitute butter and chocolate chips. Let pie cool completely for clean slices. Store leftovers covered in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: chocolate pecan pie, southern dessert, holiday pie, easy pie recipe, homemade pie, chocolate dessert, Thanksgiving dessert, pecan pie, crowd-pleaser, comfort food

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