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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

Fudgy Dark Chocolate Pecan Pie

My family loves dark chocolate. It’s no secret we love pecan pies in the South and 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.


Fudgy Dark Chocolate Pecan Pie
  • 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.
  • 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.
Fudgy Dark Chocolate Pecan Pie

Other Pecan Pie Recipes to Try

Fudgy Dark Chocolate Pecan Pie

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Fudgy Dark Chocolate Pecan Pie
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Fudgy Dark Chocolate Pecan Pie

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


  • 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


  • 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.
  • To assemble the 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 drizzle: 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,


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!



  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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