clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slice of pecan pie with chocolate on whitish plate, silver fork, white background

Chocolate Pecan Pie

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: American


A twist on the traditional (and much-loved) pecan pie, this recipe has chocolate, bourbon, and maple syrup for extra flavor and richness. Whether you use our homemade flaky pie crust or a store-bought one, you'll love how simple it is to put together and how quickly it disappears!

*The estimated time does not include making pie crust from scratch. 



For the crust:

1 recipe for Flaky Pie Crust (or Basic Shortcrust Pastry if you prefer all-butter)

For the filling:

  • 3 eggs, at room t°
  • 1 cup (200g) brown sugar
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons (20g) unsalted butter, melted
  • 1/2 cup maple syrup
  • 2 cups (220g) pecans
  • 2/3 cup (90g) chocolate chunks or chips


For the crust:

  1. Roll the dough, line the pan, prick the bottom and freeze it according to the instructions in the recipe above
  2. Preheat the oven to 350°F/180°C.
  3. Blind-bake: cover the cold pie crust with a large piece of parchment paper or aluminum foil that goes over the edges and fill with ceramic pie weights (or dry rice/legumes or flour). Bake for 15 minutes and carefully lift the paper and weights. If it sticks to the dough, bake it 5 more minutes. Return the pie crust to the oven and bake 5 more minutes. It should be dry but white or light in color. Reserve. 

For the filling:

  1. Mix eggs and brown sugar in a large bowl. No need to beat them, only integrate very well. I use a wire whisk. 
  2. Add bourbon and vanilla and mix.
  3. Add maple syrup and melted butter and integrate very well. 
  4. Add half the pecans and all of the chocolate and mix. 
  5. Pour this mixture carefully in the prepared pie crust. 
  6. Alternatively, you can spread the add-ins (half the pecans and chocolate) on the bottom of the pie and pour the filling carefully. 
  7. Top with the rest of the pecan pieces and do it quickly. 
  8. Bake for about 40 minutes, until puffed but still slightly jiggly in the center. It might take a few more minutes depending on your oven. 
  9. Let cool completely on a wire rack before eating, refrigerating, or freezing. 


  • Crust: blind-baking the pie dough is important to prevent sogginess. Even if you're using a store-bought one.
  • Filling: you can either spread the chocolate and pecans in the bottom of the crust and then pour the filling, or mix everything together first. Both work.
  • Pecans: use natural pecans (as opposed to lightly toasted ones) whether you're topping the filling with whole pieces so they look nicer when baked (last image above) and also if you're not. The nuts tend to go to the surface while baking and they will brown too much if they're already toasted.
  • Chocolate: you can use any type you want, but take into account that the pie filling is sweet, so adding for example milk chocolate instead of semisweet will make it very sweet. it depends on your palate.

Keywords: chocolate pecan pie