A decadent mix of pecan pie and rich dark chocolate. An easy pecan pie recipe with a homemade all butter pie crust. The perfect dessert!
This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.
Let me start off by declaring that I love pie. Especially pecan pie.
It took me awhile to become a pecan pie fan because my sister is allergic to pecans and I never got to eat it growing up.
After I got married, my husband introduced me to this holiday classic. Now, I’d have to say pecan pie is my second favorite pie, just behind pumpkin. I don’t think any pie will ever top pumpkin on my list.
Except……maybe this Dark Chocolate Pecan Pie. It might just be my number one now. Who would have thought that dark chocolate would add so much depth to the flavor of pecan pie? It is so decadent, yummy and easy to make!
I love a recipe that doesn’t take much preparation. To speed things up, you can definitely use a pre-made crust from the grocery store.
But I highly recommend using this delicious, all butter crust recipe that I’ve included here. It is heavenly.
Dark Chocolate Pecan Pie Ingredients
Flaky All-Butter Pie Crust Crust
- 1 1/4 Cups All-Purpose Flour
- 2 Tablespoons Sugar
- 1/2 Teaspoon Salt
- 1/2 Cup Cold Unsalted Butter, cute into 1/2 inch cubes
- 3-4 Tablespoons Ice Water
Dark Chocolate Pecan Pie Filling
- 6 Tablespoons Unsalted Butter
- 1 Cup Sugar
- 3/4 Cup Dark Corn Syrup
- 3 Eggs, lightly whisked
- 2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Salt
- 1/2 Cup Dark Chocolate Chips
- 2 Cups Chopped Pecans
How to Make Dark Chocolate Pecan Pie
Prepare the Flaky All-Butter Pie Crust
If you’ll be making your own pie crust, begin here. The trick to a delicious, flaky, homemade pie crust is to keep the ingredients cold, especially the butter.
- Place all of the ingredients in the freezer for 5-10 minutes before beginning your prep.
- Sift all dry ingredients together, then cut in the butter either with a pastry blender or a food processor.
- Make sure to work quickly to keep the butter from softening.
- When the butter is the size of peas, add 3 tablespoons of ice water.
- If the dough is too dry, add up to one more tablespoon of water, a teaspoon at a time.
- Place the pie dough on a sheet of plastic wrap and press it into a disc shape.
- Cover the dough with the plastic wrap and refrigerate for at least 30 minutes.
Prepare the Pie Shell
- Lightly grease a 9-inch pie pan that is at least 2 inches deep.
- Remove the dough from the refrigerator and roll it out into a circle on a large floured surface.
- Make sure you move the dough around and use a bench scraper when needed.
- Roll it until the circle is about 13 inches wide. Starting at one edge, roll the dough around the rolling pin and gently lay it over the prepared pie pan.
- Gently press the dough into the bottom and sides of the pan. Trim around the pie crust so that it overlaps the edge by one inch all the way around.
- Tuck the edges up and under and flute them.
- Chill the pie shell in the freezer for 10 minutes.
- Next, gently press a fork all over the bottom of the crust.
- Then place parchment paper over the chilled pie crust. Fill the crust with pie weights or dried beans.
- Bake the pie crust at 350 degrees for 10 minutes.
- Remove the pie shell from the oven and allow it to cool while you prepare the filling.
Prepare the Pecan Pie Filling
- Place the butter in a medium saucepan and melt over medium heat.
- When the butter is melted, add the sugar and stir until smooth.
- Remove the pan from the heat and whisk in the corn syrup, eggs, vanilla, and salt.
- Place the pie shell onto a rimmed baking sheet.
- Sprinkle the dark chocolate chips evenly over the bottom of the crust and spread the pecans over the chocolate.
- Pour the corn syrup mixture over the pecans and place the baking sheet into the oven to bake at 375 degrees for 50-60 minutes until the filling is set.
- Cover the edges of the crust with foil for the last 10-15 minutes so that it doesn’t burn while the filling sets up.
Helpful Kitchen Tools
- Food Processor or Pastry Blender
- Bench Scraper
- 9 inch Pie Pan
- Pie Weights or Dried Beans
- Baking Sheet
Serve this delicious Dark Chocolate Pecan pie with a scoop of vanilla ice cream and your taste buds will definitely thank you!
Make sure you pin this recipe. Trust me, you won’t want to forget it!