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.
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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.
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.
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.
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 300F oven for 10-15 minutes. Or you can heat individual slices in the microwave for a few seconds before serving.
More Twists on Classic Thanksgiving Pie Recipes
If you want to try another pecan pie without corn syrup, you can make a honey maple pecan pie. It relies on the sweet goodness of maple syrup, honey, and brown sugar for a tasty and gooey filling.
Or try making caramel pecan pie for something different. It melts down caramels with a little milk and butter before adding the eggs to make a really tasty filling.
For the pumpkin pie side of the menu, try making maple pumpkin pie. It’s another one that uses maple syrup for a wonderful tasting pie.
While you are at it, pick up an extra can of condensed milk so you can make condensed milk pumpkin pie. It has a rich and creamy filling that comes together in just minutes with almost no measuring.
Did you make this recipe? Please leave a review in the recipe card below!
Chocolate Pecan Pie
- 1 pie crust
- ⅓ 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.
- If desired, lightly toast the pecans. Though optional, it does add a deeper pecan flavor.
- In a mixing bowl, stir together brown sugar and cocoa powder.
- Stir in the eggs until uniform.
- Add sweetened condensed milk and vanilla extract, stir to combine.
- 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.