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Fudgy Dark Chocolate Pecan Pie

The chocolate fans in your life will flip for this Fudgy Dark Chocolate Pecan Pie. It’s a chocolate lovers dessert extravaganza,

Fudgy Dark Chocolate Pecan Pie

Easy Fudgy Dark Chocolate Pecan Pie Recipe

This dark chocolate variation is rich and indulgent, just as a dark chocolate pecan pie should be. Even though, it’s gilding the lily I can’t pass up the opportunity to drizzle the pie with additional warm chocolate ganache. It wouldn’t be complete without a generous scoop, or two of vanilla ice cream. How to make Fudgy Dark Chocolate Pecan Pie: (Scroll down for full printable recipe.)

  • Toast Pecans – Spread pecans in a single layer on a baking pan. Place into a preheated 350°F oven and toast for 6-8 minutes. Cool completely.
  • Prepare Pan – Preheat oven to 350°F. Spray a 9 inch deep dish pie or 10 inch tart pan with cooking spray. Press crust firmly onto bottom and sides of pan. Crimp or flute edges.
  • Chocolate Chips – Separate chocolate chips reserving 1 cup in a microwave safe bowl. Sprinkle remaining on bottom of crust along with toasted pecans.
  • Melt Chocolate – In a microwave safe bowl melt 1 cup chocolate chips with butter. Heat in 20 second increments stopping to stir each time. Repeat until smooth.
  • Filling – In a medium size mixing bowl using an electric mixer beat together corn syrup, brown sugar, granulated sugar, eggs, flour and vanilla until fully combined. Beat in melted chocolate.
  • Pour filling evenly into pie crust.
  • Bake for 40-45 minutes or until set when gently shaken.
  • Cool for 2 hours on a cooling rack.
Fudgy Dark Chocolate Pecan Pie

How to Make the BEST Fudgy Dark Chocolate Pecan Pie Recipe

  • Ingredients you’ll need to make Fudgy Dark Chocolate Pecan Pie:  9 inch deep dish pie crust, dark chocolate chips, salted butter, roughly chopped pecan pieces toasted, dark corn syrup, brown sugar, granulated sugar, large eggs, all purpose flour and vanilla.
  • Chocolate Ganache Drizzle: Dark chocolate chips and heavy cream. Vanilla ice cream or fresh whipped cream for serving.
  • Kitchen tools you’ll need: 9 or 10 inch tart pan, medium bowl, measuring cups and spoons, sheet pan, whisk and cooling rack.
  • This pie can be baked in a 10 inch tart pan or a 9 inch deep dish pie pan. A 10 inch tart pan will yield a thinner pie and may need slightly less time to bake. If you bake this pie in a 9-inch deep pie pan increase the baking time to 45-50 minutes.
  • It’s well worth the small amount of effort it takes to roast the pecans for a deeper flavor.
  • The filling will puff up while baking but will settle as it cools.
  • While I use dark chocolate chips, you could adapt using semi-sweet or milk chocolate if needed. I highly recommend the deep dark chocolate flavor.
  • You can enjoy this pie warm with vanilla ice cream or with a big dollop of fresh whipped cream.
  • Store Fudgy Dark Chocolate Pecan Pie chilled in the refrigerator for up to 3 days.
Fudgy Dark Chocolate Pecan Pie

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Fudgy Dark Chocolate Pecan Pie

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Helpful Kitchen Items

Fudgy Dark Chocolate Pecan Pie

Prep Time15 minutes
Cook Time45 minutes
Cooling time2 hours
Total Time3 hours
Course: Dessert, Pie
Cuisine: American, Southern
Keyword: chocolate-pecan-pie, fudgy-dark-chocolate-pecan-pie
Servings: 10 servings
Calories: 495kcal
Author: Melissa Sperka

Ingredients

  • 1 9 inch deep dish pie crust (homemade or frozen)
  • 1 10 oz package dark chocolate chips divided
  • 4 Tbsp salted butter
  • 1 1/2 cups roughly chopped pecan pieces toasted
  • 1 cup dark corn syrup
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 1/2 Tbsp all purpose flour
  • 1 tsp pure vanilla
  • Chocolate Ganache Drizzle: (optional)
  • 1/2 cup dark chocolate chips
  • 3 Tbsp heavy cream
  • vanilla ice cream or fresh whipped cream for serving

Instructions

  • Spread pecans in a single layer on a baking pan. Place into a preheated 350°F oven and toast for 6-8 minutes. Cool completely.
  • Pie: Preheat oven to 350°F. Spray a 9 inch deep dish pie or 10 inch tart pan with cooking spray.
  • Press crust firmly onto bottom and sides of pan. Crimp or flute edges.
  • Separate chocolate chips reserving 1 cup in a microwave safe bowl. Sprinkle remaining on bottom of crust along with toasted pecans.
  • In a microwave safe bowl melt 1 cup chocolate chips with butter. Heat in 20 second increments stopping to stir each time. Repeat until smooth.
  • In a medium size mixing bowl using an electric mixer, beat together corn syrup, brown sugar, granulated sugar, eggs, flour and vanilla until fully combined. Beat in melted chocolate.
  • Pour filling evenly into pie crust. Bake for 40-45 minutes or until set when gently shaken. (Filling may puff up while baking but, will settle as it cools)
  • Cool for 2 hours on a cooling rack.
  • Chocolate Ganache: Melt 1/2 cup of dark or semi sweet chocolate chips with 3 Tbsp of heavy cream in the microwave until smooth. Heat in 20 second increments, stopping to stir each time. Repeat until smooth.
  • Serve warm drizzled with chocolate ganache and a scoop of vanilla ice cream.
  • Store leftovers in an airtight container at room temperature,

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 67g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 202mg | Potassium: 196mg | Fiber: 2g | Sugar: 51g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

5 Comments

  1. 5 stars
    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

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