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Chocolate Pecan Pie

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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.

Piece of fudgy chocolate condensed milk pecan pie on plate, ready to eat.

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.

Ingredients including toasted pecans, pie crust, sweetened condensed milk, vanilla, cocoa powder, brown sugar and eggs, ready to be made into chocolate pecan pie.

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.

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.

Homemade Pie Crust Recipes

There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.

However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.

Pie server lifting first piece of chocolate pecan pie out of the pie dish, showing rich chocolate filling and nuts on top.

My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.

If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Both recipes are delicious and will be perfect for your homemade pumpkin pie.

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.

Slice of chocolate condensed milk pie on dessert plate with remaining pie in the background.

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!

Piece of fudgy chocolate condensed milk pecan pie on plate, ready to eat.

Chocolate Pecan Pie

Servings: 8 Servings
Author: Carlee
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 make this pie one you will not forget.
5 from 10 ratings
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes


  • 1 pie crust
  • cup light brown sugar packed
  • 3 Tablespoons cocoa powder
  • 3 large eggs
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups pecans


  • Preheat oven to 350℉.
  • Fit pie pastry into 9-inch deep dish pie pan. Poke the bottom of the pastry with a fork and fill with parchment and dry beans or pie weights. Bake on the bottom rack for 10 minutes. Remove from oven and set aside.
    1 pie crust
  • If desired, lightly toast the pecans. Though optional, it does add a deeper pecan flavor.
    2 cups pecans
  • In a mixing bowl, stir together brown sugar and cocoa powder.
    ⅓ cup light brown sugar, 3 Tablespoons cocoa powder
  • Stir in the eggs until uniform.
    3 large eggs
  • Add sweetened condensed milk and vanilla extract, stir to combine.
    14 ounces sweetened condensed milk, 1 teaspoon vanilla extract
  • Mix in pecans until coated, then pour pie filling into parbaked pie crust.
  • Bake on the bottom rack for 25 minutes. Cover the edges of the pie with foil or a pie shield and return to the oven to 15-20 more minutes. The edges should be set and the center should have a slight, Jell-O like wobble.
  • Cool for two hours then serve or chill until ready to serve.


Calories: 495kcalCarbohydrates: 51gProtein: 10gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 87mgSodium: 180mgPotassium: 373mgFiber: 4gSugar: 37gVitamin A: 248IUVitamin C: 2mgCalcium: 183mgIron: 2mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Wednesday 20th of December 2023

Sounds like a wonderful twist to pecan pie! I haven't had a chocolate one before but omgoodness now I need to make!


Wednesday 20th of December 2023

You definitely should!

Karen @karenskitchenstories

Monday 20th of November 2023

Oh Em Gee this sounds amazing. I've pinned this and all of the other recipes you've linked to. What to choose, what to choose!


Tuesday 21st of November 2023

It's so creamy and chocolatey! I think one of each is the only way to go 😉

Andrea Nine

Monday 20th of November 2023

I might have to add this to Thursday’s pie list. We’d absolutely love it!


Monday 20th of November 2023

I hope you do! It's so easy to put together and has such a smooth and tasty chocolate filling!