Amazing 1 chocolate pecan pie joy

Oh, get ready right now because we are diving headfirst into pure decadence! If you’re anything like me, the holidays just aren’t complete until you have something rich, nutty, and unbelievably chocolatey cooling on the counter. Forget those plain old pecan pies from years past. We’re making something truly special today: The Ultimate Decadent Chocolate Pecan Pie with Flaky Crust.

This isn’t just any dessert; this is the recipe that makes people stop talking when they take the first bite. It’s that perfect marriage—that luxurious, just-set gooey chocolate filling that melts right into crunchy toasted pecans, all held together by the flakiest crust you’ve ever made. Honestly, when I pull a beautiful, glistening chocolate pecan pie out of the oven, I feel like a total rockstar.

SAVE IT

I’ve tweaked this recipe forever, trying to capture that true Texas Style Pecan Pie magic while making sure the chocolate doesn’t overpower that buttery nut flavor. Trust me, baking this for family gatherings is guaranteed to earn you bragging rights until next year! If you’re looking for something consistently amazing that doesn’t stress you out, you need this recipe in your life. You can check out all my other favorite desserts here: My collection of go-to sweets.

Why This Chocolate Pecan Pie Recipe is a Holiday Favorite

There are a million pies out there, right? But this one, this chocolate pecan pie, is the one that consistently vanishes first at parties. It’s just unbeatable, especially when you realize how easy it is to achieve that incredible result. I want you to feel confident bringing this to your next gathering, knowing it’s going to wow everyone.

Here’s why I keep coming back to this particular formula:

• It gives you that truly Decadent Pecan Pie flavor without needing a million specialty ingredients.
• The crust? Oh my gosh, that Flaky Crust Pie dough I use makes all the difference against all that rich filling.
• It’s sturdy enough to travel well, making it perfect for holiday potlucks and family tables.
• It tastes amazing served warm or cooled down, which just makes holiday timing so much easier!

Achieving the Perfect Gooey Chocolate Pie Filling

The secret weapon here is the careful measurement of corn syrup balanced against the cocoa powder and the chips. You want a filling that flows when warm but holds its shape when sliced cold. It’s a fudge-like center, not a solid candy bar! That perfect ooey-gooey texture is exactly what separates a good pie from a showstopper chocolate pecan pie.

Ingredients for the Ultimate Decadent Chocolate Pecan Pie

Okay, let’s talk about what actually goes into this glorious mess! You don’t need much to make magic happen here, which is why I love how simple this Decadent Pecan Pie is, despite how fancy it tastes. I’ve listed everything out here exactly as I use it. Pay close attention to that melted butter and those lightly beaten eggs—those details matter!

You’ll need:

• 1 (9-inch) unbaked flaky pie crust (Your homemade crust works best, but please use store-bought if that’s what gets you baking!)
• 1 cup granulated sugar
• 1 cup light corn syrup (This is key for that gooey factor!)
• 1/2 cup (1 stick) unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup bittersweet chocolate chips
• 1 1/2 cups pecan halves, plus extra for topping

See? Smooth sailing! Having everything measured out before you start mixing your filling is my number one tip for keeping things stress-free. Once you’ve got these lined up, we can move on to making that incredible base.

Step-by-Step Instructions for Your Chocolate Pecan Pie

Alright, let’s get this decadent treat into the oven! Baking this pie is surprisingly straightforward, even if you’re nervous about making a chocolate pecan pie for the first time. Trust me; the results are worth the ten minutes of active mixing time. First things first: crank that oven up to 350°F (175°C). You want things hot and ready when the filling goes in.

Take your unbaked, flaky crust and press it gently into your 9-inch pie plate. No need to pre-bake this one, which saves us a huge step on a busy cooking day!

Mixing the Rich and Fudgy Pie Base

Now for the star—the filling! Grab a medium bowl. We need to make sure everything blends smoothly before the nuts and chocolate go in. In goes your sugar, your corn syrup (don’t skimp, that’s the secret to the goo!), the melted butter, those lightly beaten eggs, vanilla, cocoa powder, and salt. Whisk it! You want it really smooth, like silky brown velvet. If you see lumps of cocoa powder, keep whisking until it’s perfectly uniform. This ensures you get an even flavor throughout your final gooey chocolate pie.

Once you’ve got that beautiful base, gently stir in your 1 cup of bittersweet chocolate chips and 1 1/2 cups of pecan halves. I like to do this by hand with a spatula so I don’t accidentally crush the nuts against the side of the bowl.

Baking Time and Setting the Gooey Chocolate Pie

Pour that entire luscious mixture right into your prepared crust. If you want that picture-perfect look, take a few extra pecans and arrange them nicely on the surface. Beautiful presentation matters, even if it’s just for us!

SAVE IT

Pop it into the preheated oven. It needs about 50 to 60 minutes. Here’s my biggest home-baking caution for you: watch the edges of that crust! If they start getting too dark before the middle is set—and trust me, the edges always brown faster—grab some aluminum foil. Tear off strips and loosely tent them over the rim of the pie. I learned this trick the hard way when I was trying to whip up an easy homemade pie for a neighbor! This simple foil shield protects the flaky dough while the center finishes baking.

When it’s done, the center should still have a little wobble, just slightly jiggly when you nudge the rack. If it looks stiff, you’ve gone too far! Pull it out and let it cool completely on a wire rack for at least three hours. This waiting period is torture, but it’s essential for the filling to truly set up nicely for slicing.

Expert Tips for the Best Pecan Pie with Chocolate

You’ve made the pie, but now let’s talk about those finishing touches that elevate it from just a ‘good’ pie to what I truly believe is the Best Pecan Pie you’ll ever make. I always tell people that while the recipe is the map, these little tips are the shortcuts that make you feel like a seasoned pro, especially when preparing for big holiday gatherings.

First off, remember that crust we talked about? If you’re using refrigerated dough, let it sit on the counter for about 10 minutes before trying to fit it in the pan. Cold dough cracks when you try to press it, and nobody wants a leaky pie base! Also, for serving, don’t rush it out of the oven and onto the table piping hot. This gorgeous chocolate pecan pie needs time to chill out and settle. Serving it slightly warm—not hot!—is honestly the perfect temperature for that gooey texture.

Ingredient Notes and Substitutions for Chocolate Pecan Pie

I am fiercely loyal to the bittersweet chips in this recipe because they cut through the sweetness of the corn syrup so perfectly. If you only have milk chocolate chips, you can use them, but you might want to skip a tablespoon or two of that regular sugar to keep things balanced. Think of bittersweet as providing that deep, fudgy contrast.

Now, about corn syrup. I know some folks look for substitutes, but for that signature, non-crystallizing gooeyness that defines a true Southern-style pie (even this amazing variation!), corn syrup is your best bet. It truly creates a melt-in-your-mouth experience. If you happen to have espresso powder lying around, whisking in just half a teaspoon with your cocoa powder is my secret trick for deepening that chocolate flavor. It’s optional, but wow, does it add depth to this moist cinnamon swirl bread’s chocolate cousin!

Make-Ahead and Storage for Your Chocolate Pecan Pie

If you’re planning for a big day—and let’s face it, most baking involving a chocolate pecan pie is for a gathering—you absolutely need a plan! The best news? This pie is your best friend because it actually tastes better the next day. It travels like a dream and stores like a charm. This is a lifesaver when you’re juggling a turkey, side dishes, and everything else on Thanksgiving!

Remember how I stressed letting it cool completely? That is step one for storage, too! You cannot cover it while it’s warm. The steam gets trapped, and we end up with a soggy bottom instead of that perfect, flaky crust we worked so hard for. Once it’s totally cool—and I mean room temperature cool, about 3 to 4 hours—you have options.

For short storage (like if you’re baking it the morning of the party), just leave it covered loosely on the counter. But if you’re making this ahead of time, say the day before your big event, wrap that cooled pie tightly in plastic wrap and tuck it right into the fridge. Because of all that sugar and corn syrup, it keeps beautifully for up to three days.

When you pull that decadent pecan pie out of the fridge the next day, let it sit on the counter for about 30 minutes before slicing. It brings back that perfect, slightly soft texture. If you want to serve it a little warm, you can zap a slice in the microwave for about 15 seconds—but be careful not to overheat it, or you’ll lose that beautiful set! Honestly, making this ahead of time has saved me so much stress over the years. It’s wonderful knowing one of the best parts of dessert is already done before anyone even arrives. For other make-ahead tips, this frozen strawberry daiquiri recipe is another one I rely on when hosting!

Variations on the Classic Chocolate Pecan Pie Recipe

Even though this recipe for chocolate pecan pie is truly my ultimate version, I understand that home cooks love to tinker! That’s the best part of cooking, isn’t it? Taking something classic and making it just a little bit *more* you. Since this recipe leans heavily into that rich, fudgy territory, most of the variations focus on dialing up the texture or the depth of flavor.

We’ve been calling this my ultimate recipe, but if you want to lean into that big, bold profile, you absolutely need to check out more authentic Texas Chocolate Pecan Pie recipes out there—they usually feature heavier chocolate notes. For my version, I like simple additions that enhance what’s already there.

Here are two easy ways to mix things up at the last minute:

1. Amp Up the Chocolate Depth: If you’re a serious chocolate fan, try dissolving about half a teaspoon of instant espresso powder right into your cocoa powder before you whisk it into the wet ingredients. You won’t taste coffee, promise! You’ll just get this unbelievably deep, dark chocolate undertone that pairs magically with the sweet pecans. It hardly takes any extra time, but the payoff for your rich and fudgy pie is huge.
2. The Crunch Factor Boost: If you happen to have some dark chocolate chunks or wafers lying around, toss them in along with the chips. The chunks melt differently than the chips, giving you pockets of solid, intensely dark chocolate goodness when the pie cools. It adds another textural surprise to every slice of this best pecan pie.

If you are looking for something totally different but still in the chocolate family, I highly recommend checking out my recipe for my incredible chocolate cinnamon rolls! They are fantastic for breakfast, but honestly, they make a wonderful dessert, too. Keep experimenting, that’s how we find our own signature favorites!

Serving Suggestions for This Sweet and Nutty Dessert

Okay, the pie is baked, it’s cooled (I know, the hardest part!), and it looks absolutely stunning cooling on the rack. But how do you serve this magnificent chocolate pecan pie to really make it shine? That rich, fudgy center is so decadent, you don’t need much, but the right accompaniment can take it right over the top! This sweet and nutty dessert deserves the perfect sidekick.

For me, the winner is always something cold and creamy to cut through that intense sweetness. You have a couple of superb options here that I use depending on how fancy I want the dessert spread to look.

My absolute favorite way to serve this is with a huge dollop of homemade whipped cream. Seriously, forget the aerosol cans! Making your own whipped cream is so easy—just heavy cream, a splash of vanilla, and a tiny sprinkle of powdered sugar. Whip it until you get soft, billowy peaks. The lightness of the cream against the dense, heavy pie slice is just heaven. It’s the ideal contrast for a holiday gathering.

SAVE IT

If you are serving this just a little warm, then vanilla ice cream is non-negotiable! The way the cold ice cream melts slightly against the warm, gooey chocolate filling creates its own little sauce right there on the plate. It’s pure nostalgia. This pairing works especially well if you didn’t let the pie cool completely before slicing, though remember, it will be messier!

If you’re looking for another easy, make-ahead dessert idea that keeps things cool when you’re serving up warm comfort food, you have to check out my recipe for frozen hot chocolate. But for the pie? Stick with cream or vanilla—you can never go wrong complementing rich chocolate with pure dairy goodness!

Frequently Asked Questions About Chocolate Pecan Pie

I know when I’m baking something this important—like for Thanksgiving or Christmas dinner—I have a million little worries running through my head! Don’t worry one bit. Most of the time, the problems people have with this style of pie are super easy to fix once you know what causes them. Here are the top things folks ask me about making this amazing chocolate pecan pie.

Why is my chocolate pecan pie filling runny when I cut it?

Ah, the dreaded runny middle! This almost always comes down to one thing: not letting the pie cool long enough. I know, I sound like a broken record, but I cannot stress this enough, especially with a gooey chocolate pie recipe like ours. The filling firms up as it cools down to room temperature, and then again a little bit more in the fridge. If you cut it while it’s still warm, the corn syrup and melted chips will flow out everywhere. You absolutely need that 3-to-4-hour cooling window on the counter after baking!

Can I use a graham cracker crust instead of a pastry crust?

For this specific recipe, I really, really recommend sticking to that buttery, flaky crust pie dough. Why? Because the richness of the chocolate, corn syrup, and pecans is so heavy! A graham cracker crust, while delicious, often can’t support that weight, and it might end up soggy or crumble when you slice into that decadent pecan pie. If you just HAVE to use a pre-made crust, make sure it’s a sturdy, pre-baked pastry shell, but honestly, the homemade one is what seals the deal here for that perfect Southern flavor.

How do I know when this pie is actually done baking?

This is the trickiest part of any good nut pie! If you wait until the center is totally firm, you’ve overbaked it, which results in a hard, almost grainy filling instead of that luscious texture we want. You’re looking for the edges of the filling to look set, and when you gently wiggle the pie plate, the very center (maybe a one-inch circle) should still have a slight, soft jiggle—like Jell-O, but firmer. A probing knife dipped near the edge should come out with moist crumbs, not wet batter. If you want an extra layer of advice on this, check out this great guide on how to bake a perfect Texas Chocolate Pecan Pie.

What is the best way to toast the pecans before putting them in the filling?

For the absolute best pecan pie experience, toasting the nuts first is key! It deepens their flavor and makes them crunchier against the soft chocolate. I never bother with the oven for just the nuts; it takes too long. I just spread the 1 1/2 cups of pecan halves in a dry, hot skillet over medium heat. Stir them constantly for about 4 to 5 minutes until you can really smell that toasty, nutty aroma. Pull them right out of the pan immediately onto a plate so they don’t keep cooking once the heat is off. This simple step elevates the whole flavor profile of your sweet and nutty dessert!

SAVE IT

If you are done worrying about your pie and want to move on to something totally different that’s also a guaranteed winner, my no-bake easy dirt cake is always a crowd-pleaser!

Sharing Your Decadent Chocolate Pecan Pie Baking Journey

Well, that’s it! You’ve officially made my favorite holiday dessert—the Ultimate Decadent Chocolate Pecan Pie! I hope seeing this come together made you as excited as I get every single time I bake it. I really want to know how it turned out for you and your family.

Did you nail that perfect gooey center? Did your crust flake just right? Seriously, don’t be shy! Jump down into the comments below and tell me everything. Rate this recipe for me so other home cooks know what a trustworthy recipe this is. Your feedback helps others feel confident diving into baking a spectacular chocolate pecan pie for the first time.

And please, if you took a gorgeous photo of your finished pie—maybe sitting on your holiday table or next to a scoop of vanilla ice cream—I would absolutely love to see it! Tag me on social media! There is nothing that brings me more joy than seeing my recipes come to life in someone else’s kitchen. That’s what all this work is about!

If you’re curious about my own kitchen adventures or want to see more simple, joyful recipes that I rely on for my hectic life, you can always read a little more about me and my philosophy right here: Meet Carla Davis. Now go enjoy that amazing slice of chocolate and pecan heaven!

The Ultimate Decadent Chocolate Pecan Pie with Flaky Crust

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to my kitchen! I am sharing my favorite recipe for a rich, gooey chocolate pecan pie that features a buttery, flaky crust and perfectly toasted pecans. This Texas style pecan pie variation is a showstopper for any holiday gathering.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 4 hours 15 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (9-inch) unbaked flaky pie crust
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup (1 stick) unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup bittersweet chocolate chips
• 1 1/2 cups pecan halves, plus extra for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate.
2. In a medium bowl, whisk together the granulated sugar, corn syrup, melted butter, eggs, vanilla extract, cocoa powder, and salt until the mixture is smooth. This creates the base for your gooey chocolate pie filling.
3. Stir in the bittersweet chocolate chips and 1 1/2 cups of the pecan halves into the filling mixture.
4. Pour the entire filling mixture evenly into the unbaked pie crust.
5. Arrange a few extra pecan halves decoratively on top of the filling, if desired.
6. Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly. If the crust edges start to brown too quickly, cover them loosely with aluminum foil.
7. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. Cooling allows the rich and fudgy pie to set properly.

Notes

• For an even flakier crust, chill your prepared pie dough for at least 30 minutes before assembling the pie.
• If you prefer a stronger chocolate flavor, substitute 1/2 cup of the chocolate chips with finely chopped dark chocolate.
• This pie tastes wonderful served slightly warm or at room temperature.
• You can make this pie a day ahead of your gathering; cover and refrigerate after it has cooled completely.

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 65
• Sodium: 250
• Fat: 32
• Saturated Fat: 12
• Unsaturated Fat: 20
• Trans Fat: 0.5
• Carbohydrates: 68
• Fiber: 3
• Protein: 8
• Cholesterol: 60