Chocolate Pecan Pie: Rich, Gooey, and Nutty Perfection

There’s pecan pie, and then there’s chocolate pecan pie, a dessert that marries the best of both worlds: the sticky-sweet, nutty classic and the deep cocoa richness of a brownie. This Bake My Sweet recipe is designed for home bakers of all levels, whether you’re outfitted with a stand mixer or just a trusty whisk and an oven-toaster-grill (OTG). I’m Sarah, and after years of tinkering with small-batch desserts and freezer-friendly treats, I’ve perfected a version that’s easy to nail on your first try, no sinking centers, no weeping fillings, just fudgy, nutty bliss in every slice. My secret? A dark brown sugar and corn syrup blend for the right chew, plus toasted pecans and semisweet chocolate for layers of flavor. Pro tip: Warm your filling slightly before pouring for the smoothest top and to avoid a sticky mess.

Why This Chocolate Pecan Pie Recipe Works

Pecan pie is a triumph of American baking chemistry: it’s emulsified custard (eggs and butter), sugar syrup (corn syrup and brown sugar), and roasted nuts (pecans), all in a flaky pastry. But adding chocolate changes the game. Chocolate brings cocoa butter and solids, which thicken the filling gently without making it too dense, and add a slight bitterness that balances the sweetness. The corn syrup prevents crystallization (no gritty texture), while the brown sugar adds caramel notes and retains moisture. Eggs act as both binder and leavener, setting the pie as it bakes. Pro tip: Toasting the pecans deepens their flavor and eliminates any raw bitterness. Don’t skip this step.

Oven temperature control is crucial: too hot, and your crust burns before the filling sets; too cool, and the custard never firms. I tested baking this at 160°C (325°F) for 40–50 minutes just until the center jiggles like jelly, not water. This slow bake allows the chocolate to melt evenly and the custard to set without curdling.

Ingredients—Gram Weights, Volumes, and Why Each Matters

• Pie crust (store-bought or homemade): 200g (one 9-inch/23cm crust) — The blank canvas; flaky is best, but even a simple shortcrust works. If making from scratch, use 200g all-purpose flour, 115g cold butter, 60ml ice water, 5g sugar, 2g salt.
• Pecans, halves or pieces: 150g — Toast them for maximum flavor. Pecans are essential for crunch and nuttiness; no substitutes quite match their buttery bite.
• Semisweet chocolate, chopped (or chips): 80g — Use good-quality chocolate (I like Callebaut or Amul Dark for accessibility in India). Milk chocolate will make the pie overly sweet.
• Unsalted butter: 85g (¾ stick) — Adds richness and mouthfeel. If using salted, omit extra salt.
• Brown sugar, packed: 170g — Dark brown sugar is ideal for molasses depth; light brown works but is milder.
• Corn syrup: 120ml — Keeps the filling smooth and glossy. Glucose or golden syrup can substitute in a pinch, but texture changes slightly.
• Eggs, large: 3 (50g each, 150g total) — Bind the filling. For eggless, see substitutions section.
• Vanilla extract: 5ml — Enhances all flavors. Use pure extract, not essence.
• Salt: 3g — Balances sweetness and enhances chocolate.
• Cocoa powder, Dutch-process (optional): 10g — For extra chocolate intensity.

Equipment (What You’ll Need)

Required:

• 9-inch (23cm) pie pan (metal or glass)
• Mixing bowls (medium and large)
• Whisk and wooden spoon
• Digital kitchen scale (for precise grams)
• OTG or conventional oven (no convection/fan needed)
• Parchment paper (for blind baking crust, optional)
• Pie weights or dried beans (for blind baking, optional)
• Oven thermometer (for accuracy)
• Cooling rack

Nice-to-have:

• Offset spatula for smoothing filling
• Fine-mesh sieve for dusting cocoa
• Pastry brush for egg wash (if making crust from scratch)

Step-by-Step Instructions: The Bake My Sweet Method

Step 1: Prep the Crust (10–15 minutes)

If using store-bought crust, unroll and fit into your pie pan. If making from scratch, rub cold butter into flour, sugar, and salt until it resembles breadcrumbs. Add ice water, gather into a ball, wrap, and chill 30 minutes. Roll out to fit the pan, crimp edges, and freeze 15 minutes. Blind bake: Line with parchment, fill with weights, bake at 180°C (350°F) for 15 minutes, remove weights, bake 5 more minutes until golden. Cool completely.

Visual cue: Crust should be lightly golden, not soggy or dark brown. If it puffs, prick with a fork before the final bake.

Step 2: Toast the Pecans (8–10 minutes)

Spread pecans on a baking sheet. Toast at 160°C (325°F) for 8–10 minutes until fragrant. Cool and roughly chop (leave some halves for topping).

Visual cue: Pecans should smell nutty and deepen slightly in color, but not burn.

Step 3: Melt Chocolate and Butter (5 minutes)

In a heatproof bowl, melt butter and chocolate over a double boiler or in the microwave (30-second bursts, stir each time). Cool slightly (not hot enough to cook eggs).

Visual cue: Mixture should be smooth and glossy, with no streaks.

Step 4: Mix Wet Ingredients (5 minutes)

In a large bowl, whisk eggs, brown sugar, corn syrup, vanilla, and salt until smooth. Slowly whisk in the chocolate-butter mixture.

Visual cue: Batter should be uniform, thick but pourable, and silky. Any graininess means sugar isn’t dissolved—keep whisking.

Step 5: Assemble and Bake (45–50 minutes)

Spread pecans in the cooled crust. Pour filling over, ensuring nuts are mostly submerged. Bake at 160°C (325°F) on the middle rack for 45–50 minutes. Start checking at 40 minutes: the center should jiggle like jelly, not ripple like water. Edges should be set; a toothpick inserted near the edge should come out with moist crumbs (not wet batter).

Visual cue: The pie will rise slightly, then settle as it cools. The top should be shiny and crack slightly as it sets.

Step 6: Cool Completely (2 hours)

Let the pie cool on a wire rack at least 2 hours before slicing—this lets the custard set and avoids a runny mess.

Troubleshooting: Common Failure Modes and Fixes

Problem: Soggy bottom crust
Cause: Underbaked crust or hot filling poured into warm crust
Fix: Blind bake crust fully; let it cool to room temp before filling.

Problem: Filling weeps or separates
Cause: Overbaking, excess moisture, or too-rapid cooling
Fix: Bake just until center jiggles; cool pie gradually at room temp.

Problem: Cracked or sunken top
Cause: Overbaking or sudden temperature change
Fix: Avoid opening the oven door early; let pie cool in switched-off oven with door cracked.

Problem: Gummy or dense filling
Cause: Overmixing or wrong chocolate ratio
Fix: Whisk just until combined; don’t overblend. Stick to 80g chocolate.

Problem: Bitter or burnt taste
Cause: Over-toasted nuts or overcooked chocolate
Fix: Toast nuts until just fragrant; melt chocolate gently.

Problem: Crust too dark
Cause: Oven too hot or baking too long
Fix: Shield edges with foil if browning too fast; check oven temp with a thermometer.

Substitutions and Variations (Tested by Sarah)

Egg-free: Replace eggs with 9g flaxseed meal + 45ml water per egg (total: 27g flax + 135ml water). Filling will be softer; chill thoroughly before slicing.
Dairy-free: Use coconut oil or vegan butter; choose dairy-free chocolate.
Gluten-free: Use a certified GF pie crust; the filling is naturally gluten-free.
Nut-free: Sorry, this is a nut pie! Try my walnut blondies or sunflower seed “pecan” bars instead.

Flavor twists: Add 5g instant coffee for mocha depth, or a pinch of cayenne for heat. Swap semisweet for dark or milk chocolate to taste.
Spiced: Add 2g cinnamon + 1g nutmeg to the filling for warmth.
Boozy: Stir in 15ml bourbon or rum with the vanilla.

Scaling:
For a 6-inch pie: Halve all ingredients; bake 30–35 minutes.
For individual tarts: Divide filling among 4–6 tart shells; bake 20–25 minutes.

Storage, Make-Ahead, and Freezing

Room temp: Keeps 2 days in a pie dome or airtight container.
Fridge: Up to 4 days; bring to room temp or warm slightly before serving.
Freezer: Wrap tightly in cling film and foil, freeze up to 2 months. Thaw overnight in the fridge, then warm at 150°C (300°F) for 10 minutes.
Do not freeze a fully assembled pie—freeze cooled, baked pie only. The filling may weep slightly post-thaw, but the flavor remains.

Serving Suggestions and Pairings

Serve slightly warm with vanilla ice cream or whipped cream to balance the richness. A drizzle of salted caramel or sprinkle of flaky sea salt highlights the chocolate. Pair with strong coffee or dessert wine for contrast.

Internal links:

• [How to blind bake the perfect pie crust]
• [Whipped cream: stable vs. soft peaks]
• [Spiced chocolate ganache for drizzle]
• [Eggless chocolate desserts roundup]
• [Freezer-friendly dessert tips]

FAQs: Real Baking Questions, Answered

Can I use honey instead of corn syrup?
Yes, but the pie will be less glossy and may brown more quickly. Reduce oven temp by 10°C and watch for doneness.

My pie is too sweet. How to adjust?
Use dark chocolate (70%), reduce brown sugar by 20g, and add 5g cocoa powder for bitterness.

Can I make this without a scale?
I strongly recommend a scale for baking precision, but use standard US cup measures if you must. Expect slight texture variation.

Why does my pie crack?
Overbaking is the most common cause. Remove from oven when center still jiggles.

Best type of pecan?
Fresh, plump halves or pieces not rancid or stale. Toast for best flavor.

Can I bake this in an air fryer?
Not recommended, air fryers can’t bake custard pies evenly. Use your OTG or oven.

Notes from My Kitchen (Sarah’s Testing Log)

Batch 1: Used all corn syrup, too sticky. Added brown sugar for depth.
Batch 2: Tried eggless with flax—filling was softer but still tasty; best served cold.
Batch 3: Baked at 170°C, edges overbaked; lowered to 160°C.
Batch 4: Skipped blind baking, soggy bottom. Always blind bake.
Batch 5: Added espresso powderwonderful depth, not bitter.
Final: Settled on 160°C, 50 minutes, with a mix of toasted pecans and chocolate chips. Texture: fudgy, not stiff; flavor: balanced, not cloying.

Nutrition and Disclaimer

Per slice (1/8 pie): ~500 kcal, 38g carbs, 38g fat, 7g protein (estimate; varies by brands and portion).
Note: Values are estimates; adjust for brands and serving size. Nuts may pose an allergy risk; follow food-safety best practices. Peanuts/gluten/cross-contamination possible in shared facilities.

Chocolate Pecan Pie: Rich, Gooey, and Nutty Perfection

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

500

kcal

Total time

1

hour 

10

minutes

Rich, gooey, and nutty—this Chocolate Pecan Pie is a decadent twist on the classic, combining toasted pecans, semisweet chocolate, and a glossy custard filling in a flaky golden crust. It’s easier than it looks, with clear visual cues to help you nail it every time. Serve warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Ingredients

• Pie crust (homemade or store-bought)

• Semisweet chocolate (chopped/chips)

• Unsalted butter

• Pecans (halves/pieces, toasted)

• Brown sugar (packed, dark preferred)

• Corn syrup

• Large eggs

• Vanilla extract

• Salt

• Cocoa powder (optional)

Directions

• Prep Crust:
  Blind bake the crust at 180°C (350°F) for 15 minutes with pie weights, then 5 minutes without weights. Cool completely.
• Toast Pecans:
  Spread pecans on a baking sheet and toast at 160°C (325°F) for 8–10 minutes until fragrant. Cool, chop (leave some halves for topping).
• Melt Chocolate & Butter:
  Melt chocolate and butter together in a double boiler or microwave (30-second bursts, stir each time). Cool slightly.
• Mix Filling:
  In a large bowl, whisk eggs, brown sugar, corn syrup, vanilla, and salt until smooth. Gradually whisk in chocolate-butter mixture.
• Assemble Pie:
  Spread pecans evenly in the cooled crust. Pour filling over, ensuring nuts are mostly covered.
• Bake:
  Bake at 160°C (325°F) on the middle rack for 45–50 minutes. The center should jiggle like jelly, not ripple. The edges should be set. Avoid overbaking.
• Cool:
  Let the pie cool completely on a wire rack (at least 2 hours for the filling to set).

Notes

• Pro tip: Warm filling slightly before pouring for a smooth top and easier cleanup.
  Visual test: The center jiggles gently when done; edges are set. Overbaking = dry or cracked filling.
  Soggy bottom? Always blind bake crust and cool completely before filling.
  Egg-free? Chill pie thoroughly for clean slices.
• Enjoy this Chocolate Pecan Pie warm with vanilla ice cream or whipped cream. For more baking tips and tested recipes, visit Bake My Sweet.