Chocolate Pecan Pie

Chocolate pecan pie features a creamy condensed milk and cocoa filling topped with plenty of toasted nuts. The combination of the rich filling and toasted nuts makes this pie one you will not forget.

If you are looking for a way to change up your pecan pie game, you are in the right place. While we love the classic gooey pecan pie, it is fun to try different variations.

And when those variations include two of our favorite ingredients, chocolate and condensed milk, you know they are going to be extra good. This recipe is one that should definitely go on your must make list.

Great Pecan Recipes

People have been loving the creamy condensed milk pecan pie recipe I shared a while back. So I just knew I had to do a chocolate version.

Pecans and chocolate are such a perfect pairing, so it was a natural update to the recipe. And boy, am I glad I gave it a try.

My brother, who always requests a pecan pie cheesecake for his birthday, was glad I did too. In fact, my whole family is starting to go head over heels for all kinds of pecan pie.

So whether you are looking to avoid corn syrup in your pecan pie, or you just want to try something different. I hope you give this tasty chocolate and condensed milk recipe a go.

Carlee’s Tips and Tricks

You can use either pecan halves or pecan pieces in your pie. The halves always look nice, but make the pie harder to cut.

Pecan pieces offer greater distribution but don’t look as pretty as arranged halves. You can use a mix of the two if you would like or use whichever you prefer.

Lightly toasting the nuts before you put them in the pie gives them more aroma and flavor. Just put them in a dry skillet over medium heat and cook stirring frequently until they are fragrant, about 5 minutes.

If you are in a hurry, you can skip toasting the nuts. But we think it is worth the minimal effort to do.

Otherwise, the filling comes together in just a few minutes. Stir together the brown sugar and cocoa powder first to make everything is evenly distributed and won’t clump when you add the liquid ingredients.

Stir in the eggs, condensed milk, and vanilla. Then, add the toasted nuts.

If you are using pecan halves, you can wait and put them on once the filling is in the pastry shell. That way you can arrange them however you would like.

Feel free to make your favorite pie crust recipe or pick up the pastry from the grocery store. Either way, make sure it is good and cold when you fill it so you get a nice flaky crust.

Check the pie after about 25 minutes and cover the exposed crust with a pie shield or aluminum foil. Then, continue to cook until the edges are set and the center has just the tiniest wobble left.

Allow to cool completely before serving or transferring to the refrigerator. You can make the pie a couple of days in advance and store it in the refrigerator until you are ready to serve it.

Frequently Asked Questions

How do you store chocolate pecan pie?

Because of the egg rich filling, it is best to store your pecan pie in the refrigerator. Loosely wrap it in foil or plastic wrap and keep it in the fridge for up to 4 days.

You can also freeze your baked pie for up to 3 months. Wrap the pie in plastic wrap and place it in a large freezer bag for the best protection.

How do you reheat a whole pecan pie?

If you make your pie in advance but want to serve it warm (perhaps with a scoop of vanilla ice cream), you can warm it back up in a 300℉ oven for 10-15 minutes. Or you can heat individual slices in the microwave for a few seconds before serving.

If you love pie, check out my collection of pie recipes for more tasty inspiration!