Decadent Chocolate Pecan Pie with Rich Fudge Filling

Chocolate pecan pie isn’t for the faint of heart. It’s dark, sweet, rich as hell, and unapologetically indulgent. This is the kind of pie that grabs your tastebuds and doesn’t let go. One bite in and you’re hit with buttery toasted pecans, molten fudge filling, and a crackly top that gives way to pure dessert glory.

I first tasted chocolate pecan pie at a gas station café in East Texas. A slice sat under a glass dome by the register, next to lukewarm coffee and a stack of lotto tickets. I wasn’t expecting much. But one forkful later, I was floored. It wasn’t just a pecan pie with some cocoa thrown in—it was deep, nutty, and fudgy like a brownie had a baby with a pecan pie.

That’s what this recipe captures. The base is your classic pecan pie structure—eggs, sugar, syrup—but we crank the flavor up with bittersweet chocolate and dark brown sugar. The result is a dense, luscious filling that turns even non-dessert people into believers.

Whether you serve it warm with whipped cream, at Thanksgiving, or straight from the fridge the next morning (no judgment), this chocolate pecan pie is a heavy-hitter. It doesn’t pretend to be light, clean, or trendy. It’s just damn good pie.

Why You’ll Love This Recipe

• Classic pecan pie with a rich chocolate twist
• Gooey, fudgy center with crisp pecan top
• Perfect for holidays or chocolate lovers
• Simple ingredients, big payoff
• No mixer needed—just whisk and pour

Ingredients

For the Pie Crust (or use store-bought):

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3–5 tablespoons ice water

For the Filling:

• 1 cup light corn syrup
• 1/2 cup packed dark brown sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups semisweet or bittersweet chocolate chips
• 1 1/2 cups pecan halves or chopped pecans (toasted preferred)

Instructions

Make the Crust:

1. In a bowl, mix flour and salt. Cut in the cold butter until coarse crumbs form.
2. Add ice water, 1 tablespoon at a time, mixing just until dough comes together.
3. Form into a disk, wrap in plastic, and chill for at least 1 hour.
4. Roll out on floured surface and fit into a 9-inch pie dish. Trim and crimp edges. Chill again while making filling.

Make the Filling:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
3. Stir in the chocolate chips and pecans.
4. Pour the mixture into the prepared pie crust.

Bake:

1. Bake for 50–60 minutes, or until the center is set and the top is puffed and cracked.
2. Cool completely before slicing. The pie will continue to firm up as it cools.

Tips & Variations

• Use dark chocolate chips or chopped bars for deeper flavor.
• Add a tablespoon of bourbon for a boozy Southern twist.
• Top with sea salt flakes just before serving to cut the sweetness.
• Swap in maple syrup for a slightly different flavor profile.
• Use a graham cracker crust for a shortcut and a texture contrast.

Note

Don’t overbake! The center should still jiggle slightly when you take it out. It’ll firm up as it cools.

Serving Suggestions

• Serve warm with vanilla ice cream or whipped cream.
• Pair with black coffee or bourbon for a bold dessert combo.
• Add a drizzle of chocolate ganache for extra decadence.
• Chill overnight and eat cold for a dense, brownie-like texture.

Nutrition Information (Per Slice – Based on 8 Slices)

• Calories: 550
• Fat: 34g
• Saturated Fat: 12g
• Carbohydrates: 58g
• Sugar: 40g
• Protein: 6g
• Sodium: 210mg

User Reviews/Comments

Derek L. (Dallas, TX):
“This is now the only pecan pie I’ll make. The chocolate takes it to a whole new level.”

Anita M. (Atlanta, GA):
“Made it for Thanksgiving and had zero leftovers. That never happens. Everyone asked for the recipe.”

Carlos J. (Brooklyn, NY):
“I added a splash of bourbon and wow. Gooey, rich, and amazing cold the next morning.”

FAQs

Can I make chocolate pecan pie ahead of time?
Yes. It’s actually better after resting for a few hours or overnight. Make it a day in advance and store it covered at room temperature or in the fridge.

Do I have to use corn syrup?
Corn syrup gives it that gooey, classic texture, but you can sub with golden syrup or maple syrup. Just note the texture may be slightly looser.

Can I freeze chocolate pecan pie?
Absolutely. Cool completely, wrap tightly in plastic and foil, and freeze up to 2 months. Thaw in the fridge overnight before serving.

Why is my pie runny?
It may be underbaked. The center should jiggle slightly but not slosh. Let it cool fully to set properly.

Can I use a store-bought crust?
Yes. A pre-made frozen or refrigerated crust works just fine if you’re short on time.

How do I toast pecans?
Spread them on a baking sheet and toast at 350°F for about 8 minutes, stirring once, until fragrant.

Conclusion

Chocolate pecan pie isn’t just a twist on a classic—it’s a flavor explosion that hits every note: sweet, salty, nutty, rich, and deeply satisfying. It honors everything we love about the original pecan pie and adds a layer of deep, bittersweet complexity that makes each bite linger.

It’s the kind of dessert that doesn’t play around. You don’t serve this in slivers. You go big or you go home.

If you’re curious about how this dessert’s older sibling came to be, check out the Wikipedia article on pecan pie for a deep dive into its sweet, Southern roots.

Now quit reading, preheat your oven, and give your pie plate something to brag about.

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