Home » Recipe Index » All Ways Delicious

Chocolate Pecan Pie – Easy Thanksgiving Recipe

Chocolate pecan pie made with dark chocolate and a splash of bourbon is arguably the most delicious dessert on the planet. And there’s no denying that it looks stunning on a Thanksgiving dessert table.

slice of chocolate pecan pie.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.

It’s funny how often I’m asked to bring dessert to holiday dinners and parties. The truth is, I’m not actually much of a baker.

Making dessert is a lot of pressure–it has to be delicious and beautiful and above all, special. The thought of making an elaborate special-occasion dessert can send me into a serious tizzy.

That’s why I wrote The Deceptively Easy Dessert Cookbook. It’s full of what I call “low-stress, high-reward” dessert recipes. These are recipes for quick, easy, made-(mostly)-from-scratch, and beautiful desserts that are suitable for even the most special of occasions, but uncomplicated enough to make any time the urge strikes.

chocolate and butter ready to melt for chocolate pecan pie.

This Dark Chocolate Pecan Pie is a perfect example–I’m bringing it to my family’s Thanksgiving dinner this year.

A splash of bourbon gives this Dark Chocolate Pecan Pie an air of sophistication and there’s no denying that it looks stunning on a dessert table. Pecans make it a great choice for Thanksgiving.

Chocolate and butter melted for chocolate pecan pie.

One thing that can really save time and effort here is using a store-bought pie crust. Of course, you can always make your own if you like—it’s not difficult and the book provides instructions—but I find a good quality store-bought crust is well worth the minimal cost.

Chocolate pecan pie being sliced.

Because the nuts are only on top of the pie, you don’t even need to toast them ahead of time. They’ll toast as the pie bakes!

Melting the chocolate and butter in the microwave also cuts time. The rest is just a quick mix and baking.

More Thanksgiving recipes you’ll love

Slice of chocolate pecan pie

Chocolate Pecan Pie

Robin Donovan
This Chocolate Pecan Pie is a twist on the southern classic made even better by the addition of dark chocolate and a splash of bourbon. Using a store-bought pie crust makes it easy to pull together, although you can make your own if you are into that sort of thing. This recipe is slightly adapted from my cookbook The Deceptively Easy Dessert Cookbook.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert Recipes
Cuisine American
Calories 324 kcal


  • 1 par-baked 9-inch pie crust homemade or store-bought
  • 6 tablespoons unsalted butter
  • 2 ounces bittersweet chocolate chopped
  • ¾ cup dark corn syrup
  • 4 large eggs
  • ½ cup packed light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons bourbon
  • ¼ teaspoon salt
  • 1 cup pecan halves


  • Preheat the oven to 350ºF.
  • In a small microwave-safe bowl, combine the butter and chocolate. Heat in the microwave in 30- to 60-second intervals at 50 percent power, stirring in between, until the mixture is smooth. Let cool for several minutes.
  • In a medium mixing bowl, combine the corn syrup, eggs, sugar, cocoa powder, bourbon, and salt and mix to combine well. Add the chocolate mixture and mix well. Pour the filling into the crust and arrange the pecans in a single layer on top of the filling.
  • Bake in the preheated oven for 50 to 60 minutes, until the filling is just barely set. Remove from the oven and place on a wire rack to cool completely before serving, at least 2 hours.


• If you are using a store-bought pie crust for your Chocolate Pecan Pie, follow the instructions on the package for par baking it. Bake it in a 9-inch pie dish or, if you bought a pre-formed crust, you can leave it in the disposable foil baking dish it came in.
• Those disposable foil baking tins aren't the most sturdy, so if you're baking the pie in one, put it on a baking sheet before filling it. This makes it easy to maneuver it into the oven without sploshing the filling all over. It will also make it easier to take the finished pie out of the oven.
• Be sure to let your Chocolate Pecan Pie rest for at least 2 hours before cutting into it to make sure that it has time to completely set up. My best advice is to make it a day or two ahead of time–this ensures a fully set pie and also makes your day-of load lighter.


Serving: 1Calories: 324kcalCarbohydrates: 34gProtein: 5gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 77mgSodium: 164mgFiber: 2gSugar: 24g
Keyword chocolate pecan pie
Tried this recipe?Let us know how it was!
Last Updated: November 27, 2019
Pinterest pin for chocolate pecan pie
By on November 15th, 2017
Photo of Robin Donovan

About Robin Donovan

Robin Donovan is the creative force behind All Ways Delicious. She's a writer, recipe developer, photographer, and cookbook author with more than 40 books to her name, including the bestselling Ramen for Beginners, Ramen Obsession, and Campfire Cuisine. Her work has been featured in major publications, both print and digital, including MSN, Cooking Light, Fitness, Buzzfeed, and Eating Well. More about Robin

More Posts by this author.

8 thoughts on “Chocolate Pecan Pie – Easy Thanksgiving Recipe”

  1. It’s like you read my mind. I wanted to try to make pecan pie but really it is not dessert without chocolate. Perfect combination

  2. So delicious and easy. With just a little effort I was able to create a beautiful pie everyone oooed and ahhhed about. I followed the recipe exactly and it was perfect.


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


as seen on promo graphic


as seen on promo graphic