Chocolate Pecan Pie

A chocolate pecan pie in a ceramic pie plate with one slice missing on a linen napkin.

This southern all-American favorite is a great classic. My American friend, chef Art Smith, taught me how to make this recipe and my friends are addicted to it.–Eric Lanlard

LC Aw Nuts Note

Can’t think of much else we’d like with this pie that’s filled to the brim with sweet, sweet pecans other than some chocolate and maybe a jigger of bourbon. Whipped cream and a few more chopped pecans optional. (Although we’d be lying if we said we hadn’t considered adding a splash of bourbon to the cream while we whipped it.)

Chocolate Pecan Pie

  • Quick Glance
  • Quick Glance
  • 10 M
  • 55 M
  • Serves 8
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Preheat the oven to 350°F (176°C). Butter a 9-inch shallow pie plate or tart pan.

Roll out the pastry on a lightly floured work surface just slightly larger than your pie plate. Carefully drape the pie crust over the rolling pin and transfer it to the pie plate. Place in the refrigerator.

Place the chopped pecans and pecan halves on separate baking sheets and toast them in the oven until golden and fragrant, about 5 minutes. (Keep an eye on them at all times and don’t leave them unattended. They can—and will—burn quickly.)

Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the surface of the water, stirring occasionally. When the mixture is smooth, remove from the heat. Let cool slightly.

In a separate bowl, beat the eggs, sugar, maple syrup, vanilla, and bourbon, if using. Beat in the melted chocolate and butter mixture.

Place the chopped pecans in the lined pie plate and pour the chocolate mixture over the top. Arrange the pecan halves on top.

Bake the pie for about 50 minutes, until golden and set. Serve warm or at room temperature.

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Recipe Testers' Reviews

Delicious! I recommend using the bourbon in the pie, as I think it makes this pie different. You are, essentially, making your own maple syrup and brown sugar version of the corn syrup most recipes call for.This makes the pie darker and much richer. Personally I like the pie better cooled, not warm.

The flavor and texture turned out great. I would definitely cut back on some of the butter and add more chocolate next time. You also need to really stick a knife in because the top actually gets hard and makes it difficult to tell if it’s really set.

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