- Dish type
- Pies and tarts
- Sweet pies and tarts
- Nut pie
- Pecan pie
This classic American dessert is very simple to make, but will definitely impress guests at a barbecue or dinner party. It's gorgeously gooey, nutty and chocolaty.
95 people made this
- 75g (3 oz) butter
- 50g (2 oz) plain chocolate
- 3 eggs
- 125g (4¼ oz) caster sugar
- 1/2 teaspoon salt
- 250ml (8 fl oz) golden syrup
- 125g (4¼ oz) pecan halves
- 1 recipe pastry to line a 23cm (9 in) pie dish
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Preheat oven to 190 C / Gas mark 5.
- Heat butter and chocolate over low heat, stirring constantly, until chocolate is melted; cool slightly.
- With electric hand mixer, beat eggs, sugar, salt, chocolate mixture and golden syrup. Stir in pecans and pour mixture into the pastry-lined pie dish. Trim excess pastry hanging from the edges, and pinch around the perimeter of the pie dish.
- Bake until set, 40 to 50 minutes. Cool slightly. Serve warm, or refrigerate and serve with whipped cream or vanilla ice cream.
Use shop-bought shortcrust pastry for this recipe if you're short on time!
Reviews & ratingsAverage global rating:(78)
Reviews in English (62)
I had made a chocloate pecan pie several years ago. I'd lost the recipe, but remembered how good it was. This recipe was just what I was looking for. Good chocolate flavour and very easy to make (even for those who don't normally make pies!) The only suggestion I have is to cover the pie with foil halfway through the baking time so the pastry doesn't burn.-21 Jul 2008
Great pie!!! Not too sweet, and really easy to make! I covered the edges of the crust for the first 25 minutes.-21 Jul 2008
This is the best!! I had a similar recipe years ago from a great chocolate cookbook that I gave my daughter (who has to have this for her birthday!) and SHE LOST IT!! found this and it's better than the original!!! I don't use TO DIE FOR, but this IS!! Everybody wants the recipe.-21 Jul 2008
Chocolate Pecan Pie
For all you die-hard-pecan-pie-purists, this one may not be for you. But for everyone else, this Chocolate Pecan Pie rocks both worlds and a little adventure is a good thing! It’s like a pecan pie-brownie hybrid—if that doesn’t make you swoon, I don’t know what will. I like extra-bittersweet chocolate here to cut through the inevitable sweetness. Serve it with crème fraîche for added richness and ooh la la.
- 4 ounces semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
- 1 cup pecans
Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
- 1 1/2 cups all-purpose flour, plus more for surface
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 cup cold salted butter, cubed
- 4-5 tablespoons ice-cold water
- 1 1/3 cups dark chocolate chips, divided
- 3 large eggs
- 1/4 cup plus 2 tablespoons salted butter, melted
- 3/4 cup dark corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped toasted pecans
- 3/4 cup pecan halves (not toasted)
To prepare the Chocolate Crust: Pulse flour, sugar, cocoa, and salt in a food processor until combined, 3 or 4 times. Add cold butter, and pulse until mixture resembles small peas, 8 to 10 times. Add 4 tablespoons of the water, 1 at a time, and pulse just until moist clumps form and mixture begins to form a ball, 8 to 10 times. (If necessary, add up to 1 tablespoon more ice-cold water, and pulse until desired consistency is reached.) Gather dough into a ball, and flatten into a disk. Wrap in plastic wrap, and chill until firm, about 1 hour.
Preheat oven to 325°F. Roll dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate fold edges under, and crimp.
To prepare the Filling: Sprinkle 1 cup of the chocolate chips evenly over bottom of piecrust. Whisk eggs in a large bowl until frothy. Add melted butter, and whisk until fully incorporated. Whisk in syrup, sugars, flour, vanilla, and salt. Stir in chopped toasted pecans. Pour mixture over chocolate chips in piecrust. Arrange pecan halves evenly over mixture.
Bake in preheated oven until set around edges and slightly wobbly in center, 55 minutes to 1 hour, tenting with aluminum foil after 35 to 40 minutes. Cool completely before slicing, about 3 hours.
Place remaining 1/3 cup chocolate chips in a microwavable bowl, and microwave on medium (50% power) until melted, 1 minute to 1 minute and 30 seconds, stirring every 30 seconds. Drizzle over pie.
Dulce de Leche Chocolate Pecan Pie
Thanksgiving has become my favorite American holiday.
Though when I first arrived to the US, more than 20 years ago to Texas, I had never heard of the celebration. I was a bit perplexed as to why people where roasting turkeys so early in the year (in Mexico turkey is a Christmas tradition). Now, I totally get it.
I love how everything seems to stop and be put on hold. I love how attention shifts almost entirely to food and the kitchen takes center stage. I love the intense emotions that surround the holiday. I love the time of year. And, since Alan left for college, I love that our family will all be together for a few days, mostly eating.
I especially love how Thanksgiving opens the door to celebrate the contributions that immigrants have historically brought to the American table. Now, more than ever, this is deeply meaningful to me.
I love how Thanksgiving embraces and holds onto to classic recipes and traditions that have been passed down through generations. But I also love how it welcomes new and surprising additions that complement the rest.
In that spirit, I created a Dulce de Leche Caramel Cinnamon Chocolate Pecan Pie.
I had never tasted pecan pie before moving to the US. And then about a decade ago, my dear friend Debra introduced us to her dark chocolate version of pecan pie… which we devoured so fast that she started bringing, not one, but two each year. Last year, I told her I was tempted to make it a bit more outrageous and decadent by incorporating Dulce de Leche Caramel to that super gooey filling.
Dulce de leche caramel, or Mexican cajeta, is an iconic ingredient in Mexican kitchens. We Mexicans are crazy about it. Made from goats’ milk, rather than cows’ milk, as in some other countries, it is also made in a traditional way – cooked down slowly as layers of flavor build into each other in a single product. It’s so good you can eat it with a spoon, or top your bananas or apples with it.
In this recipe, dulce de leche caramel makes for a more gooey, more sticky, more chewy filling with a rich, deep and intrinsic rustic caramel taste. The pecans have a better cushion to sit on and be coated in. The chocolate chunks can shine even more.
Below is the recipe, and above is a video clip from an upcoming episode of the new season, where I make it. And we all eat it. We are going to be making it again for our Thanksgiving table, and my hopes are that you will give it a try too…
How to Make a Pecan Pie
- Make a Classic Pie Crust – I like using one made in the food processor but you can use your favorite store-bought variety too. (recipe below)
- Mix your ingredients together – just be sure to mix the melted butter with the rest of the liquid ingredients before pouring it over the chocolate chips or you’ll melt the chocolate chips
- Bake in a 350 degree oven on a baking sheet (in case it boils over) for 35-40 minutes or until just set. If you jiggle the pan it shouldn’t feel liquidy.
- Cool completely before serving – if you serve warm the pie won’t slice neatly.
What kind of Corn Syrup to Use?
This recipe uses dark corn syrup but the difference between light corn syrup and dark corn syrup (According to Karo Corn Syrup) is very pronounced so don’t use them in place of each other. Light corn syrup is made with vanilla while dark corn syrup is made with molasses for a deeper flavor.
If you only have light corn syrup and you’re looking to make this recipe quickly you can use it and swap out half the sugar for dark brown sugar to replace the molasses flavor of the dark corn syrup.
Can you make this pie ahead? If so, how far and how do you store it. Thanks!
My husband's aunt always makes a version of this for the holidays but Iɽ never tried it. This is like a chocolate cream pie, with no cream! I'm not a pecan pie fan and I really like it. It's really easy for anyone new to baking.If you buy pie crust it's even quicker.
I made this for Thanksgiving this year and it was a huge hit. Followed advice of others and used 2/3 c semi-sweet chips instead of bittersweet chocolate and added 1 tsp vanilla to the egg mixture. So easy, so rich. This is my new go-to pecan pie recipe.
I made this for bookclub and there wasn't a crumb left. It was easy and delicious. I used a pillsbury pie crust to make it even easier (the kind by the butter section). I will definitely make it again. My family wished I had made two!
this was outrageously easy and a huge hit at thanksgiving. people actually asked where i had bought it. i followed the recipe exactly, except a an organic purchased crust from whole foods. YUM, EASY. i served it with homemade vanilla ie cream . what more could i ask for?? esp at thanksgiving meal!
I made this for Thanksgiving and thought it was so great! Excellent texture and strong chocolate flavor. I added the vanilla as others suggested, used semisweet chocolate, and sprinkled some chocolate chips over the pecans before adding the filling (also as suggested). Perhaps it was the chips, but I would describe this as a chocolate chess pie with pecans, not a pecan pie. Other than the texture, it didn't taste like traditional pecan.
Just made this for Thanksgiving and it was wonderful! I used a family recipe for the pie crust, but the filling was the same. I did whisk in 1 tsp of vanilla with the eggs as some others suggested. The pie had a wonderful and intense chocolate flavor, and the texture of the filling was smooth and consistent.
Everyone loved it, but not to my taste. It was "good", as the descriptor for 2 forks say, but not "delicious" (i.e. 3 forks). I substituted dark corn syrup for the light, as other reviewers have done. Very easy to make.
I added the whole chocolate chips before baking as well, and served with a caramel sauce made for apple dipping. It turned into a "turtle pie". There was not a crumb left. I cheated and used pillsbury crust- there were no complaints!
Easy, tasty and many people loved it. (Made it for a group of 60)
I made this for Thanksgiving. Even my pecan pie "purists" loved this recipe!
Followed previous recommendations: doubled bittersweet chocolate, substituted some molasses for corn syrup, and added 1 tsp. vanilla. Also cut back sugar a little and toasted extra pecan halves to arrange nicely on top. Excellent and very popular at the special event (wine tasting, goes well with port). Served with whipped cream. Definitely recommend making this!
This was a hit at thanksgiving in Austin, in spite of leaving it in the oven an accidental extra 50 minutes (thanksgiving red wine). Generally this recipe copes with being fooled around with. Moist, flavoursome, and decadently chocolatey.
Okay, I love chocolate and as well as our local pecans. I used bitter chocolate and added 2 Tablespoons of brown sugar and 1/2 tsp. of vanilla. Baked @ 330 for 55 minutes. Absolutely loved the results.
I had an extra disk of the Easy Pastry Dough (recipe from this site) and decided to give this filling a shot - easy, very rich and quite delicious. I prefer bittersweet chocolate to cut the sweetness of traditional pecan pies. I used Scharffen Berger chocolate and light brown sugar - will definitely make this one again.
Unbelievable!! This must have been the best dessert I've ever made. I used a store bought crust and added 1/2 tsp vanilla. Other than that, I followed it to the letter. Rich, but not too heavy.
Wonderful pie. I followed the directions exactly, except for adding chopped pecans to the pie crust.
I've used this recipe three times this holiday season and had great results. At a thanksgiving party several people stashed slices to take home. I always have to cook it for more like 70 minutes. I do the toothpick check, if it's too runny I keep baking.
Delicious! Don't take this the wrong way -- I had to toss the last 1/4 of the pie, only b/c I could not stop eating at long after my guests were gone.
Sublime! My guests loved it. Not too sweet, not too sticky, it was just right. I made the following changes: Pillsbury refrigerator crust,added 1 teaspoon vanilla, used 2 cups pecans, 3/4 cup syrup, and 2/3 cup Nestles's semisweet choc chips. I also added an additional 1/4 cup of chips, unmelted, right before pouring the mix onto the pecans. Made the whole thing in a blender, going only 2 to 3 seconds after adding the whole chips. Melted butter/choc in the microwave-very easy, but you have to watch carefully because the choc will retain its shape after it is melted-it doesn't look melter- and burns easily. Use 10% power and start with 30 seconds and then add by 10 seconds. I baked 60 min total, covering crust with foil after 20 and removing foil for last 5. I served it cold, with vanilla whipped cream. This will have a permanent spot in my list of top desserts.
I used to make a chocoate pecan pie and was horrified to find that after I had promised to make it for Thanksgiving, I hadn't gotten to keep the cookbook in the divorce. Well, this pie SOUNDED similar enough, and it was delicious. In a household where there were five other pies, this one disappeared in no time at all. Easy to make, this pie will guarantee a repeat invitation if you bring it to the next dinner party you attend.
What a waste of fine ingredients, especially the pecans. I baked the pie for 55min at 350F, then for another 30min at the same temperature & it never setup. It was quite syrupy & overall was disgusting. I think, I'll just stick with apple pie for the time being.
I made this for Thanksgiving 2004. It was a huge hit w/ my guests. I will definitely make it again. The crust tasted good but was very hard to handle.
Rich but not too sweet. Have made it with pecans and also with walnuts - works well with either. Definitely best served warm. I made this pie recently for a pot-luck at work and received lots of positive feedback. And what I like about this recipe is that it is so easy to do! BTW- the missing measurement for the corn syrup is 3/4 cup - I got the recipe from Bon Appetit originally.
This is a FANTASTIC pie! I made it for the first time and received OOH's and AAH's galore. I used semi-sweet chocolate chunks and only melted half with the butter, keeping half of them whole to bake in the pie. I also used a pre-made crust which worked just fine. I'll definitely make this recipe again!
How Do You Make Chocolate Pecan Pie?
The easy answer here is, add chocolate! You could certainly just add 1/2 cup or so of chocolate chips to my pecan pie recipe and call it a day. It will turn out great. BUT I played around with that recipe a little bit so the texture inside this pie is like molten chocolate pudding. I KNOW!!
What Kind of Chocolate Do You Use?
I use semi-sweet chocolate here. I just chop it up and melt it with some butter, but you can absolutely use Bittersweet chocolate, or really any chocolate you most prefer!
I would recommend staying away from milk chocolate, only because the pie is sweet enough, and you’re looking to compliment the sweetness with enough chocolate flavor to taste, not to add to the sweetness!
Do You Use Light or Dark Corn Syrup?
Either! That’s another great thing about this recipe, is it’s so adaptable! BUT I will let you know I haven’t made this recipe with a corn syrup substitute. I get that question a lot and I just can’t recommend Pecan Pie without Karo®!
Corn syrup has a few different uses. Of course it adds a subtle sweetness that we have all come to pair with pecan pie, but it also is a large part of the texture of pecan pie!
Can I Substitute Honey or Maple Syrup in this Chocolate Pecan Pie?
I have never tested this recipe using anything other than Karo® Corn Syrup. But I do know that honey or maple syrup would alter the flavor profile of this pie, and that’s not a chance I am willing to take!
Can I Use A Frozen Crust?
YES! The great thing about this pie recipe is that you can make it from scratch, or take a shortcut! Generally pecan pie is served at a holiday table, a party, or some type of get-together, so cutting back on dessert prep time is essential! And a pre-made crust is an easy short cut.
BUT, like I said above, I have a really fantastic all butter pie crust recipe here on my site, and if you’re looking to go the extra mile you can make that dough and use that for an flaky, homemade crust.
Chocolate Chunk Pecan Pie
Pecan pie is a classic favorite but this version goes a step further by adding chocolate chips to the filling. The chocolate beautifully complements the pecans' nuttiness and, especially if you choose bittersweet chocolate, it cuts the pie's overall sweetness just a bit, allowing all of the flavors to shine more brightly.
- 1 1/2 cups (170g) Pastry Flour Blend or 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon (9g) buttermilk powder, optional
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons (35g) vegetable shortening
- 5 tablespoons (71g) butter, cold
- 1 teaspoon white or cider vinegar
- 3 to 4 tablespoons (43g to 57g) ice water
- 2 large eggs, room temperature
- 1 cup (198g) sugar
- 1/4 teaspoon salt
- 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
- 8 tablespoons (113g) butter, melted, cooled
- 1 teaspoon espresso powder, optional for flavor and color
- 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious*
- 1 1/3 cups (227g) bittersweet or semisweet chocolate chips or chunks, or a combination
- 2/3 cup (74g) diced pecans, toasted in a 350°F oven until golden, 8 to 10 minutes
To make the crust, whisk together the flour, buttermilk powder, salt, and baking powder.
Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
Cut the butter into pats, and roughly work it into the mixture in the bowl a few large pieces remaining are OK.
Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just until everything is thoroughly moistened.
Perfect your technique
Chocolate Chunk Pecan Pie
Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, until it's cohesive.
Shape the dough into a rough disk, and transfer it to a well-floured work surface. Roll it into a rectangle about 8" x 12". Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again. Give it another three-fold, then fold it in half to make a thick square. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling. While it's warming, preheat the oven to 375°F. Roll the dough into a 12" to 13" circle.
Transfer the crust to a 9" pie plate. Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
Refrigerate the crust while you make the filling. Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter either way is fine.
Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.
Stir in the flour, the cooled, melted butter the espresso powder, and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
Pour the batter into the pie crust, then scatter the pecan halves on top.
Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired.
Tips from our Bakers
If you’re not a fan of vegetable shortening, be sure to check out our recipes for All-Butter Pie Crust, Brown Butter Pie Crust, and No-Roll Pie Crust.
Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.
- 1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
- 1/4 cup packed light-brown sugar
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup light corn syrup
- 1/2 cup granulated sugar
- 1 package (11.5 ounces) semisweet chocolate chips (2 cups)
- 2 cups coarsely chopped pecans
Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan press firmly into bottom.
Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).