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,
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.
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.
More Pie Recipes to Make
- Southern Pecan Pie topped with a dollop of whipped cream is dessert comfort food.
- Chocolate Chess Pie is rich and fudgy.
- My Sweet Potato Pie is topped with a toffee crunch streusel.
- Butterscotch Pie features a buttery homemade filling.
- Mile High Banana Cream Pie is proof no skimpy pies are ever allowed in my kitchen.
- Decadent Reese’s Peanut Butter Pie.
- Pecan Pie Fudge from Crazy for Crust.
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Helpful Kitchen Items
Fudgy Dark Chocolate Pecan Pie
Servings: 10 servings
Calories: 495kcal
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
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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.
Can this be made ahead and frozen?
Sure!
Sure, if you prefer.
My family doesn’t like dark choclate could I use mjlk choclate?