If you’re a fan of pecan pie but crave an extra layer of chocolatey goodness, you’re going to adore this Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe. I absolutely love how this pie combines the rich, nutty flavor of pecans with the deep, luscious notes of cocoa and melted chocolate. When I first tried this recipe, it quickly became a family favorite, especially during the holidays. Trust me, you’ll want to keep this recipe handy for every special occasion or whenever you need a sweet pick-me-up!
Why You’ll Love This Recipe
- Decadent Chocolate Flavor: The addition of both cocoa powder and melted chocolate gives this pecan pie a rich, indulgent twist that’s irresistible.
- Simple Yet Impressive: You don’t need fancy ingredients or complicated steps, making it perfect for bakers of all skill levels.
- Perfect Texture Balance: Expect a gooey, almost gooey center with a crunchy pecan topping that makes every bite a delight.
- Versatile and Customizable: Easily jazz it up with bourbon or serve it simply with whipped cream for a crowd-pleaser every time.
Ingredients You’ll Need
The magic of this Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe comes from combining classic pecan pie ingredients with cocoa and melted chocolate for that lush finish. I always recommend choosing fresh, good-quality pecans and using true unsweetened cocoa powder (not Dutch-processed) for the best flavor depth.
- Homemade or store-bought pie dough crust: A flaky, buttery crust is the base of any good pecan pie; homemade adds love, but a good store-bought crust works just fine.
- Chopped pecans: Fresh pecans give you that signature crunch—make sure they’re evenly chopped for a balanced texture.
- Brown sugar: I use packed brown sugar to add molasses notes and extra sweetness that complement the chocolate perfectly.
- All-purpose flour: Just a little helps to thicken the filling and keep it stable while baking.
- Unsweetened cocoa powder: Adds deep cocoa flavor without extra sweetness; balances the sugary filling beautifully.
- Large eggs: Eggs hold everything together and give the pie that luscious, custardy texture.
- Light corn syrup: Classic pecan pie ingredient that gives the filling its glossy, gooey consistency.
- Unsalted butter (melted): Brings richness and smooth texture; melted so it blends seamlessly.
- Vanilla extract: Just a splash brightens the flavors and adds warmth.
- Salt: A pinch enhances the sweetness and chocolate, balancing the overall taste.
- Semi-sweet chocolate chips (melted): This is the secret touch that makes this chocolate pecan pie extra special—don’t skip it!
- Whipped cream and/or chocolate shavings: Optional but highly recommended for finishing touches when serving.
Variations
I like to play around with this Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe depending on the occasion—sometimes adding a boozy twist or swapping out ingredients to suit dietary needs. Feel free to make it your own!
- Chocolate Bourbon Pecan Pie: Adding 2 to 3 tablespoons of bourbon into the filling takes the pie to a whole new level—my family goes crazy for it on special holidays.
- Gluten-Free Version: Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend to make it safe for gluten-sensitive eaters.
- Dairy-Free Adaptation: Swap butter for coconut oil or a dairy-free butter substitute and make sure your chocolate chips are dairy-free.
- Nut-Free Twist: If pecans aren’t your thing or you have allergies, try chopped walnuts or even pumpkin seeds for crunch.
How to Make Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe
Step 1: Prepare Your Crust and Oven
First off, preheat your oven to 350°F (175°C) and lightly coat a 9-inch pie plate with nonstick spray. Rolling out your pie dough takes a little finesse—take your time pressing it gently but firmly into the plate, smoothing the bottom and sides without stretching. Tuck the edges in and crimp or flute as you like for a pretty finish. The best part? You don’t have to pre-bake the crust, so it saves you a step!
Step 2: Layer the Pecans
Sprinkle your chopped pecans evenly over the bottom of the crust. I find spreading them out ensures each slice has pecan goodness in every bite. No clumps, no gaps—just pecans all over.
Step 3: Whisk Together The Filling
In a medium bowl, whisk brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, salt, and the melted chocolate together until the mixture is smooth and fully combined. When I mix this filling, I like to whisk a bit longer to avoid any lumps, which helps the pie bake evenly and stay silky.
Step 4: Pour and Bake
Slowly pour the filling over the pecans so they all get coated. Slide that pie onto your center oven rack and bake for 45 to 55 minutes. Here’s the trick I learned: after 30 minutes, check the edges of the crust—if they’re getting too dark, protect them with foil or a crust protector. If the top starts browning too fast, tent some foil loosely over the whole pie near the end. You want a golden-brown top but you definitely don’t want a burnt crust.
Step 5: Cool and Serve
Once out of the oven, place the pie on a wire rack and let it cool completely before slicing. This step is key because the filling needs time to set just right—it should feel firm but still a bit gooey and soft in the middle. Serve with a generous dollop of homemade whipped cream and sprinkle on some chocolate shavings for that extra wow factor.
Pro Tips for Making Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe
- Perfect Pie Doneness: I use a kitchen thermometer and look for an internal temperature of about 200°F; the center should be just set and not wobbly, so it’s gooey but not runny.
- Pecan Texture Tips: Toast your pecans lightly beforehand if you want more crunch and an intensified nutty flavor—I sometimes do this when I have a little extra time.
- Melting Chocolate: Melt chocolate slowly over a double boiler or in short bursts in the microwave to avoid burning, stirring frequently for a smooth finish.
- Avoid Overbaking: Overcooked pecan pie turns dry and crumbly, so watch your timing carefully and use foil to protect crust and top if needed.
How to Serve Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe
Garnishes
Personally, I always go for fresh, lightly sweetened whipped cream with a sprinkle of chocolate shavings or finely chopped nuts on top—it adds the perfect lightness that balances the pie’s richness. You can also dust a little cocoa powder or even add a drizzle of extra melted chocolate for a finishing touch.
Side Dishes
This pie pairs beautifully with a scoop of vanilla ice cream or a cup of robust coffee or espresso. For a festive table, I like serving it alongside fresh fruit or even a simple green salad to offset the sweetness.
Creative Ways to Present
For holidays or dinner parties, try serving slices on pretty dessert plates with a drizzle of caramel sauce and a few whole pecans for decoration. You can even turn this pie into mini tartlets for individual servings—trust me, they get gobbled up fast!
Make Ahead and Storage
Storing Leftovers
I keep leftover pie covered loosely with plastic wrap or foil at room temperature for up to two days. After that, I move it into the fridge to keep it fresh longer—in my experience, chilling actually helps the pie set even more, making it easier to slice.
Freezing
Freezing this pie works surprisingly well! I wrap the cooled whole pie tightly in plastic wrap and then in aluminum foil. It freezes for up to 2 months. When I’m ready to enjoy it again, I thaw it overnight in the fridge.
Reheating
To warm up leftovers, I find 10-15 minutes in a 300°F oven restores that fresh-baked feeling without drying it out. You can also microwave a single slice for about 20 seconds if you’re in a hurry, but the oven method keeps the texture best.
FAQs
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Can I use a store-bought pie crust for this Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe?
Absolutely! Using a store-bought crust is a great shortcut and works just fine without compromising flavor or texture. Just make sure to choose an unbaked crust and handle it gently when pressing into your pie pan.
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How do I know when the pie is done baking?
Look for the filling to appear mostly set with a golden brown top. The center should be just slightly jiggly but will firm up as it cools. Using a kitchen thermometer to check for about 200°F internally is the most reliable method to avoid over- or underbaking.
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Can I add bourbon to this Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe?
Yes! Adding 2 to 3 tablespoons of bourbon to the filling makes for a deliciously boozy version that’s perfect for adult gatherings. Just mix it in with the other wet ingredients before pouring into the crust.
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What’s the best way to serve this pie?
Serving it with freshly whipped cream and a sprinkle of chocolate shavings really elevates this pie. Pair it with coffee or vanilla ice cream for an extra special treat.
Final Thoughts
This Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe is truly one of my go-to desserts when I want to impress without the fuss. It’s got that perfect balance of rich chocolate and crunchy pecans, wrapped in a buttery crust that always brings smiles to the table. I hope you enjoy making it and sharing it as much as I do—it’s like giving your loved ones a warm, chocolaty hug!
Print
Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and indulgent Chocolate Pecan Pie combines the classic nutty sweetness of pecan pie with decadent melted chocolate for a delightful twist. Featuring a homemade or store-bought 9-inch pie crust filled with a luscious mixture of brown sugar, cocoa, corn syrup, and semi-sweet chocolate chips, this pie bakes to a perfectly gooey yet set texture. Ideal for holiday gatherings or any special dessert craving, serve with whipped cream and chocolate shavings for an extra splash of elegance.
Ingredients
Pie Crust
- 1 9 inch homemade pie dough crust or 1 store-bought rolled unbaked pie crust (from a 14 ounce package)
Pie Filling
- 2 cups chopped pecans
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3 large eggs
- 3/4 cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips, melted
For Serving
- Whipped cream
- Chocolate shavings
Instructions
- Preheat and Prepare Pie Plate. Preheat your oven to 350°F (175°C) and lightly coat a 9-inch pie plate with nonstick cooking spray to prevent sticking.
- Roll and Fit Pie Crust. Carefully roll out the pie dough and gently press it into the prepared pie plate. Use your fingers to tuck and smooth the crust, then flute or crimp the edges for a decorative finish. There is no need to pre-bake the crust.
- Layer Pecans. Evenly sprinkle the chopped pecans over the bottom of the pie crust, ensuring full coverage.
- Make Filling Mixture. In a medium mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla extract, salt, and melted chocolate chips until smooth and fully combined.
- Pour Filling Over Pecans. Slowly pour the filling mixture over the pecans, gently coating them evenly within the crust.
- Bake the Pie. Place the pie on the center rack of your oven and bake for 45 to 55 minutes. Watch for a golden brown top and that the pie is just set but still slightly gooey. After 30 minutes, if the crust edges or top begin to brown too quickly, cover the edges with foil or tent the whole pie with foil.
- Cool Completely. Remove the pie from the oven and transfer it to a wire rack to cool completely, allowing the filling to set for easier slicing.
- Serve. Slice and serve with a dollop of homemade whipped cream and a sprinkle of chocolate shavings for added flavor and presentation.
- Optional Bourbon Addition. For a boozy twist, stir 2 to 3 tablespoons of bourbon into the filling mixture before baking.
Notes
- The pie is done when the center is no longer jiggly and shows first signs of solidity. It should spring back and a knife inserted in the center comes out clean.
- Check the internal temperature with a thermometer; it should register about 200°F when done.
- Avoid overcooking to prevent a dry, crumbly texture. The filling should be set but still slightly gooey for the perfect consistency.
- Protect crust edges during baking with foil after the first 30 minutes to prevent over-browning.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 410 kcal
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
