Double Chocolate Pecan Pie
Double chocolate pecan pie: take your pecan pie to the next level, with a chocolate crust and sweet chocolate pecan filling. Made with no corn syrup.
*This double chocolate pecan pie recipe originally published on November 21, 2016. I thought it was about time it was updated. So, I’ve added a video and answers to some frequently asked questions. Hopefully, you’ll enjoy this double chocolate pecan pie recipe as much as my family and I do!*
If you asked my husband what his all-time favorite dessert ever is, this is what he would say. Chocolate pecan pie.
Now for me personally, I’m all about strawberry rhubarb pie, or a slice of tangy key lime pie, or of course the classic apple pie with cinnamon and a scoop of vanilla ice cream.
But the two of us have a kind of an understanding, where if we’re in a restaurant and they have chocolate pecan pie on the menu, the discussion is over. Stop right there, don’t say another word.
I actually didn’t think I even liked pecan pie before I met him. And then, there we were in a restaurant, getting ready to order dessert, and it was on the menu. It may have actually been one of our first dates. That was when he told me.
I’m sure I was probably pretty apprehensive. Umm, I don’t know, it always looks so gooey. What is that goo?
But this one had chocolate. And that’s what swayed me. How could anything with chocolate be bad?
WHAT IS CHOCOLATE PECAN PIE
I’m so glad I opened my mind. Chocolate pecan pie is one of the best desserts known to man.
That goo, incidentally, is made up of all the best things. A lot of times, there’s corn syrup. But in this case, we’re replacing that with real maple syrup and honey. There’s also brown sugar, and eggs, and butter. And, of course, chocolate.
Do you like candy bars? Of course you do. That’s just what this pie tastes like. Caramel, chocolate, and nuts, all cradled in the flakiest chocolate pie crust you’ve ever sunk your fork into.
For my husband and I, it’s a must-have treat. Perfect any time of year, but most definitely on the Thanksgiving table!
HOW TO MAKE CHOCOLATE PECAN PIE
This pie has 2 main components:
- The crust,
- And the filling.
THE PIE CRUST
The crust should be a flaky pastry crust. You can either use the chocolate pie crust recipe you see here, or my favorite classic flaky pie crust recipe.
You’ll only need a half batch if you use the plain pie crust recipe; pecan pie is typically just a single crust pie.
Once you’ve got the dough made, rolled out, and placed in the pie dish, stash it in the fridge while you get going on the filling.
To make this pie filling, start by whisking eggs and brown sugar together.
Then add honey, maple syrup, melted chocolate, melted butter, vanilla, and a pinch of salt to balance all the sweetness.
I also like to add a little splash of bourbon. Bourbon and pecans are best friends, and bourbon and chocolate get along pretty great too. But this ingredient is totally optional, so if you prefer, you can totally leave it out and your chocolate pecan pie will still taste amazing.
Whisk all of these ingredients together until smooth.
Then fold in the pecans. I like to use pecan pieces for the filling, because they are a little more economical. Save the big pecan halves for garnish!
Pour the filling into your chilled pie shell, and then add the pretty garnish.
This will bake in the oven until set around the edges but still just a little bit wobbly towards the center. Remember that the pie will continue to cook and firm up as it cools.
HOW LONG DOES CHOCOLATE PECAN PIE LAST?
This pie has a really high sugar content, so it’s fine to leave it out at room temperature for a while.
But if you’ve got a lot of leftovers lingering around, it’s best to keep them refrigerated. This dessert will keep in the fridge for around a week.
CAN YOU FREEZE IT?
Chocolate pecan pie freezes very well. Wrap it up nice and tight, and it will keep in the freezer for a few months, if not longer.
Thaw it in the fridge or at room temperature, and reheat it in the microwave or in a 170 degree F oven until warmed through.
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Double Chocolate Pecan Pie
- 3 eggs, (large)
- 1/2 cup (110 g) dark brown sugar,, lightly packed
- 1/3 cup (78.86 ml) honey
- 1/3 cup (78.86 ml) real maple syrup
- 4 ounces (113.4 g) bittersweet chocolate,, melted
- 4 tablespoons (59.15 g) unsalted butter,, melted
- 2 tablespoons bourbon whiskey, (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 1/2 cups (163.5 g) pecan pieces
- 1 batch (1/2 batch) chocolate pie crust, (1/2 batch regular pie crust can be substituted), prepared & chilled
- pecan halves, for garnish
- Preheat the oven to 350 degrees F.
- Whisk the eggs and brown sugar together, in a medium mixing bowl.
- Add the honey, maple syrup, melted chocolate, melted butter, bourbon (if using), vanilla and salt, and whisk until combined.
- Stir in the pecan pieces, and transfer to the prepared pie shell.
- Place pecan halves around the edge, to garnish.
- Bake for 35 to 40 minutes, or until set around the edges and just a little jiggly towards the center.
- Cool completely before slicing.
I just love this Pecan recipe…..Plan to make soon. Thank you for posting theses wonderful treats online.
Always, Mary Ann Miller
My pleasure Mary Ann!
I baked for 25 minutes at 350 and it burned and was ruined!
That’s crazy! I’ve made this recipe dozens of times and never had anything like that. Also, if you google “pecan pie recipe,” it’s clear that the baking time and temperature listed here is right in line with just about any other pecan pie recipe. There is nothing unusual about it. I think there must have been a problem with your oven. Things should not be burning after so short a time at so moderate a temperature.
This looks delicious and an even better idea since it has no corn syrup. Do you have a suggestion as to how to make it into bar cookies? I have a 9×13 pan with a removable bottom. I just want to make sure the middle pieces don’t ooze once they’re cut. What do you think?
So sorry, I don’t have a recipe for bars (although that is on my to-do list for fall!).
Hello! Is it possible to make this pie and freeze it in advance?
Hi Annie! Yes you can- just wrap it tightly, and thaw in the fridge. It can be gently reheated in the oven on the lowest temperature. Good luck and I hope you enjoy!
Hi Allie! I’m making this with a regular pie crust, but just wanted to ask if you don’t pre bake the crust in this recipe because it’s the chocolate crust? Should I pre bake mine if it’s regular crust? Asking because I see most other pecan pie recipes pre baking first. Thank you!!!
Hey Cora! For this recipe there is no need to pre-bake the crust. If you are using a different pie crust recipe, I couldn’t really say for sure. But I’ve made this recipe many times, as written, & it always comes out perfectly without any pre-baking needed. Hope that’s helpful!
ALLIE!!! This pie is absolutely freaking unbelievable. Probably the only way to have pecan pie, really. PINNINGGGG
I’m so thrilled that you like it! I don’t think I will ever do pecan pie another way again. Thank you so much for pinning!
This pie looks DELICIOUS! I’m getting hungry just looking at it! I will definitely be making this soon, I’ll need something to fill the void when the Thanksgiving leftovers are finished… Thanks for the great recipe!
My pleasure Alyssa! I’m so glad you like it. Thanks for the awesome feedback!
And also, in step two of making the pie crust, why do you work it so much? Sorry, I’m new to pie baking and I was told to not work it so much because it will be dry, is it different since it’s chocolate crust? Thank you!
Hi Lindsey! This pie crust recipe uses a method called “lamination” that creates many layers of flaky pastry. It does not dry out the dough. It’s true that certain types of quick bread (like muffins, pancakes, biscuits) should not be overworked or they can get tough. But that is not the case for pie crust. The biggest thing to be aware of when making pie crust is just to make sure everything stays really cold- so if at any point the butter seems to be getting soft, just pop it all in the fridge for 15 to 20 minutes to firm it back up. Hope that helps! Good luck and enjoy!
Thank you for sharing your wonderful recipes! I’ve just found your website and I’m making your chocolate pecan pie for our Thanksgiving guests. I clicked on the extra info about the pie crust and where the video would have been it said there was no compatible media for that source. Is there a link you could post or some other way I might be able to see that video. I’m getting ready to do the crust right now and so I’ll have to use whatever extra info for the next time.
Have a blessed Thanksgiving!
Hi, I was just wondering what kind of oil did you use in the crust? And where can I get real maple syrup or can I substitute something else instead of the syrup? Also, this is my first time making Pecan Pie so any tips are much appreciated!
Hi Lindsey! For this particular pie I used olive oil but you can also use coconut oil, vegetable oil, or any kind of nut oil. Whatever suits your taste! As for the maple syrup, I find it in the breakfast aisle of my regular supermarket, right next to the corn syrup and pancake syrup. If your store doesn’t carry it, you can find it on Amazon via this affiliate link: http://amzn.to/2fCGx4o.
I’ve never made a pie crust with oil! What kind did you use here, and do you have any last minute tips for me? Thank you!!
Oh I just saw your video for the pie crust!!! That was so helpful!!!! I’m excited to make this… thank you!
Awesome! Good luck Julie, and I hope you enjoy!
I know it’s a little unorthodox, but I really like using oil! It’s so much healthier than shortening- no scary trans-fats. I used olive oil here but you can use any kind you like, as long as it’s liquid. My best tip would just be to make sure everything stays nice and cold. If it seems like the butter is getting soft, just pop everything into the fridge for 15 to 20 minutes until it firms back up again. When the cold butter hits the hot oven, it forms the steam that lifts all those gorgeous, flaky layers. I hope that’s helpful Julie! Good luck and thanks for reading!
This looks amazing! I am getting ready to make this today and I was just wondering what temperature I need the oven to be on 🙂
Thanks for catching my oversight, Valentina! The oven temp should be set to 350 degrees. I’m adding that to the post now! Good luck and enjoy 🙂
I had to come back and leave a review! This was PERFECT! I’m not usually a big pecan pie fan because of all the corn syrup, so this recipe worked out great. I didn’t have maple syrup so I used agave nectar instead and it worked out just fine. Thank you for the delicious recipe!
My pleasure Valentina! I’m so happy you enjoyed it, and thanks so much for the great review!
Could you tell me the temp that this pie needs to bake?
Hey Ellen! You’ll want to bake it at 350 degrees F. Have fun and enjoy!
Hello Allie. I’m dying just looking at these photos. Never tried such a thing, but I’m sure I’d join your husband in saying it’s my favourite dessert after just one bite!
Aw I love that! Thank you so much Helen!
Wow does that pie look unbelievably delicious! I love pecan pie, but this looks to die for!
Thank you so much Beth! It was enough to convert me to a pecan pie lover!