Chocolate Pecan Pie, oh my! This is a classic favorite with a few special ingredients, creating a decadent dessert. As if a regular pecan pie isn’t heavenly enough, this version takes it to new heights with the addition of dark chocolate and a little espresso powder to elevate the chocolaty goodness.
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Editor’s note: This is an updated version of an article originally posted December 2009 with better photos and additional information.
It is hard to resist a slice of this rich gooeyness. A lovely dessert for the holidays and easy enough to whip up anytime. You don’t even need to get the mixer out. Just grab your whisk and a large mixing bowl.
How to make this easy chocolate pecan pie recipe
Preparing the pie crust
Make your own pie crust or use a purchased crust. I like the refrigerated crusts that you simply allow to come to room temperature and unroll. Crimp the edges using your fingers or a spoon.
If you have a few extra minutes, I have a post for making your own pie crust. It is easier than you think and costs less than buying one. Also great to know if the urge to bake hits and you don’t have a purchased pie crust on hand. Here is the link to Homemade Pie Crust.
Measure the ingredients, melt the butter (3 tablespoons) and let’s get started!
Making the pie filling
In a large bowl, whisk the corn syrup and brown sugar together until smooth. Whisk in the melted butter.
Add the eggs one at a time.
Beat until mixture is combined, smooth and foamy.
Add the espresso powder, vanilla, cinnamon and salt and stir together.
Espresso powder substitute
Espresso powder is the secret to making the chocolate and other ingredients in this recipe extra rich. If you can’t find espresso powder, you can use this easy substitution. It won’t be quite as rich as espresso powder but still good. I simply use a dark roast instant coffee in the same quantity as the espresso powder, and grind it into a powder using a mortar and pestle.
The mixture after the espresso, vanilla, cinnamon and salt are added and whisked together.
Then stir in the pecans and chocolate morsels.
Pour the pecan filling into the prepared pie crust.
Baking your chocolate pecan pie
Bake the pie for 15 minutes. I like to bake my pies on a baking shield to avoid the mess on the bottom of the oven should something simmer over. A drip guard comes in handy but you can also place the pie on a foil or silicone-covered baking sheet.
Lower oven temperature and prevent the pie crust from browning too quickly
Lower the oven temperature to 350 degrees F.
Place a pie crust protector shield or one made from foil on top of the pie (see how-to below). The filling will be exposed but the crust edge will be covered.
Bake the pie for another 15 to 20 minutes (total baking time is 30 to 35 minutes).
The pie will be puffed (the middle and the edges should be fairly evenly puffed), and beautifully browned and no longer jiggles when tapped.
Transfer the pie to a cooling rack, remove the shield and cool to room temperature.
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Chocolate Pecan Pie
slightly adapted from Dorie Greenspan
INGREDIENTS
- 3/4 cup light corn syrup
- 1/2 cup (packed) light brown sugar
- 3 tablespoons unsalted butter, melted and cooled
- 3 large eggs, preferably at room temperature
- 2 teaspoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 6-ounce package pecan halves or pieces
- 3 ounces dark chocolate morsels
- 1 9-inch homemade or purchased single pie crust
DIRECTIONS
Position a rack in the center of the oven
Preheat the oven to 425 degrees F.
In a large bowl, whisk the corn syrup and brown sugar together until smooth.
Whisk in the melted butter, then add the eggs one at a time, beating until mixture is combined, smooth and foamy.
Add the espresso powder, vanilla, cinnamon and salt and stir together.
Stir in the pecans and chocolate.
Pour the pecan filling into the crust.
Bake the pie for 15 minutes.
Lower the oven temperature to 350 degrees F.
Place a pie crust protector shield or one made from foil on top of the pie (see how-to below). The filling will be exposed but the crust edge will be covered.
Bake the pie for another 15 to 20 minutes (total baking time is 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed), is beautifully browned and no longer jiggles when tapped.
Transfer the pie plate to a rack, remove the shield and cool to room temperature.
Serving suggestions
Pecan pie is good served at any temperature.
The filling will be the softest when eaten warm, about 45 minutes out of the oven.
Pecan pie is most flavorful when eaten at room temperature and most candy-like when it is chilled.
Add a scoop of vanilla ice cream or a dollop of sweetened whipped cream for a truly delicious dessert.
Storing chocolate pecan pie
After a couple of hours and the pie has cooled to room temperature, cover and refrigerate to prevent bacteria from growing. Pecan pie will last for up to four days when properly stored in the refrigerator. Cover the cooled pie loosely with a layer of aluminum foil or plastic wrap then pop into the fridge.
How to freeze pecan pie
If you want to keep the pie fresh for longer, you will need to freeze it. You can freeze the whole pie, a portion of the pie or individual slices. After it is completely cool, wrap well in freezer-safe plastic wrap or foil. I like to double wrap by covering first with plastic wrap and then a layer of foil to be sure it won’t get freezer-burn.
If frozen properly, a pecan pie can last for up to 2 months in the freezer.
Reheating a pecan pie
Allow the pie to thaw out overnight in the refrigerator. Serve cold from the fridge or warm it up in a preheated 275 degree oven for about 20 minutes.
Recipe Note:
If you prefer, you can easily make a plain pecan pie. Just omit the cinnamon, espresso and chocolate. Or you can follow this recipe for a Classic Pecan Pie.
Making a foil shield to cover crust and prevent over browning
If you do not have a pie crust shield, you can make one for the crust by cutting a 9-inch circle out of the center of an 11-or 12-inch square of aluminum foil.
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Unhappy here. I forgot to check the little box, so it sent me back to try again and deleted my comment. 🙁
Anyway, what I was saying is, you wrote mortal and pestle! LOL! But this recipe looks fabulous. I can’t wait to try it, and sent it to my son, as well. Thanks for sharing.
Blessings,m
Haha! Thanks for the catch! Wow, even with my proofreading, my husbands and spell check, errors get through!
Thank you, Marilyn, for stopping by and leaving your comment! Good to hear from you 🙂
Kindly, Lorraine
Lorraine, this pie looks incredibly good!! (Pecans, dark chocolate, espresso . . . how could it not be good?) I don’t bake often these days, but this looks like a good one to try when we’re having guests. Thank you for the recipe! Hope all is well with you and your family!
Hi Cheryl,
Thanks for stopping by and leaving your comment. I think this pie is perfect for serving guests. I like that it isn’t a complicated recipe too.
Hope you are well! XOXO