Chocolate Pecan Pie: the fudgy, dreamy dessert for the perfect Thanksgiving

If you want to impress your loved ones this Thanksgiving, make chocolate pecan pie. Chocolate pecan pie is the best of both worlds, featuring a rich, pecan-packed, brownie-like filling topped with perfectly toasted pecans, all set in a buttery pie crust. It's a beautiful, decadent dessert that tastes absolutely amazing like the classic pecan pie.

Chocolate pecan pie is easy to make and a fantastic dessert to make ahead of time, especially for Thanksgiving or Christmas dinner when you'll have your hands full preparing the main meal. Serve pecan pie warm, room temperature, or slightly chilled. For the ultimate chocolate pecan pie experience, don't forget the ice cream or whipped cream!

Best Tips for Making Chocolate Pecan Pie

Store-bought or homemade pie crust will both work in this recipe. You can also swap out regular pie crust in favor of an Oreo crust, graham cracker crust, or shortbread cookie crust.

While this recipe calls for dark chocolate, you could use milk chocolate instead for a sweeter pie.

If your chocolate pecan pie is browning too quickly, loosely tent foil over it.

Use room-temperature eggs for your pie.

No corn syrup? Use maple syrup, golden syrup, molasses, or rice syrup instead. Dark corn syrup and molasses will give a richer, more complex flavor. You can also try a mixture of any of these syrups.

You can leave out the bourbon if desired.

Use a gluten-free pie crust and gluten-free flour to make gluten-free chocolate pecan pie.

How to Store Chocolate Pecan Pie

Wrap your pie well in foil, then place it in the refrigerator. It'll keep for up to 4 days. Frozen chocolate pecan pie will last up to 2 months.

How to Make Chocolate Pecan Pie

Preheat your oven to 350F.

Arrange the pecans on a baking tray. Bake for 10 minutes or until toasted. Remove the tray from the oven. Set aside half the pecans. Chop the remaining half of the pecans.

Roughly chop the chocolate.

Place the chocolate and butter in a microwave-safe bowl and heat in 20-second intervals until melted, stirring between each interval. Alternatively, you can melt chocolate and butter in bain-marie.

Stir in the cocoa powder.

Transfer the melted chocolate mixture to a large bowl.

Add the sugar.

Stir in the vanilla.

Pour in the bourbon.

Add in the corn syrup.

Mix in the flour, and salt.

Whisk in the eggs.

Fold in the chopped pecans.

Transfer the filling to the pie crust.

Decorate the top of the pie with the reserved pecan halves.

Bake for 50 to 55 minutes until the center is mostly set but retains a slight jiggle. This will help give the pie its fudgy, brownie-like texture. Remove the pie from the oven and leave it on a rack to cool for 4 to 5 hours.

Slice, serve and enjoy!