Chocolate Pecan Pie with Whipped Cream

Chocolate Pecan Pie with Whipped Cream is a luxurious twist on the classic Southern dessert that brings together the nutty crunch of pecans, the silky richness of chocolate, and the buttery flakiness of pie crust, all topped with a soft cloud of freshly whipped cream.

This pie is a dessert dream — every bite combines gooey chocolate filling, toasted pecans, and a hint of caramelized sweetness. It’s an ideal treat for holidays, family gatherings, or any special occasion where you want to impress your guests with a show-stopping dessert.

Why I Love This Recipe

I love this recipe because it blends two of my favorite desserts: pecan pie and chocolate pie. The chocolate adds depth and richness, balancing the sweetness of the traditional pecan filling. It’s a dessert that feels indulgent but also nostalgic, with that comforting homemade vibe.

What makes it even more special is how simple yet elegant it is — easy enough for a weeknight bake, but classy enough for a Thanksgiving table. The contrast between the crunchy pecans, silky chocolate filling, and light whipped cream topping makes it irresistible every single time.

Why It’s a Must-Try Dish

You must try this Chocolate Pecan Pie because:

• It’s a perfect upgrade from traditional pecan pie — richer and more flavorful.
• It combines sweet, nutty, and chocolatey elements seamlessly.
• The pie is make-ahead friendly, and actually tastes better the next day.
• It’s a crowd-pleaser — loved by both chocolate and nut lovers alike.

This pie embodies comfort and indulgence, and once you’ve tasted it, it’s bound to become a holiday tradition.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 55–60 minutes
• Cooling Time: 2 hours
• Total Time: Approximately 3 hours 20 minutes (including cooling)

Servings

• Makes 8 servings

Calories (Per Serving)

• Approx. 480–520 calories per slice

Cuisine

• American (Southern-Inspired Dessert)

Course

• Dessert / Holiday Pie / Sweet Treat

Ingredients

For the Pie Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 3–4 tablespoons ice water

(You can also use 1 store-bought 9-inch pie crust for convenience.)

For the Chocolate Pecan Filling:

• ¾ cup semi-sweet chocolate chips (or dark chocolate chunks)
• 3 tablespoons unsalted butter
• 3 large eggs
• 1 cup light corn syrup (or maple syrup for natural sweetness)
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves, lightly toasted

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Simple Cooking Directions

1. Prepare or roll out the pie crust and place it in a 9-inch pie dish.
2. Melt chocolate and butter together until smooth.
3. Whisk eggs, sugars, syrup, vanilla, and salt together; add melted chocolate.
4. Stir in pecans and pour into crust.
5. Bake until filling is set and slightly puffed.
6. Cool completely, then top with whipped cream before serving.

Step-by-Step Preparation Method

Step 1: Prepare the Pie Crust

• In a bowl, combine flour and salt.
• Cut in butter using a pastry cutter until mixture resembles coarse crumbs.
• Add ice water gradually, stirring until dough comes together.
• Shape into a disc, wrap in plastic, and chill for 30 minutes.
• Roll out dough on a floured surface and fit into a 9-inch pie dish.
• Trim edges and crimp decoratively.

Step 2: Toast the Pecans (Optional but Recommended)

• Spread pecan halves on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, until fragrant.
• Cool before adding to filling.

Step 3: Make the Chocolate Filling

• In a saucepan over low heat, melt chocolate chips and butter together. Stir until smooth and let cool slightly.
• In a separate bowl, whisk eggs, corn syrup, brown sugar, granulated sugar, vanilla, and salt until well combined.
• Slowly whisk in melted chocolate mixture.
• Stir in toasted pecans until evenly coated.

Step 4: Assemble the Pie

• Pour filling into the prepared pie crust.
• Arrange a few pecans decoratively on top if desired.

Step 5: Bake

• Bake at 350°F (175°C) for 55–60 minutes, until the center is slightly puffed and set.
• If the crust edges brown too quickly, cover them with foil halfway through baking.
• Remove from oven and cool on a wire rack for at least 2 hours.

Step 6: Prepare the Whipped Cream

• In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Keep refrigerated until ready to serve.

Step 7: Serve

• Slice the pie and serve each piece with a generous dollop of whipped cream.
• Optionally, drizzle with melted chocolate or caramel sauce.

How to Serve

• Serve at room temperature or slightly chilled.
• Top each slice with a swirl of whipped cream and a sprinkle of chopped pecans or chocolate shavings.
• Pairs beautifully with coffee, espresso, or vanilla ice cream.
• Perfect for Thanksgiving, Christmas, or any celebratory meal.

Additional Recipe Tips

• Don’t overbake: The pie will continue to set as it cools.
• To ensure even texture, let the melted chocolate cool before mixing with the eggs.
• Use high-quality chocolate — it truly makes a difference.
• For a deeper flavor, add 1 tablespoon of bourbon to the filling.
• Use dark corn syrup for a richer color and flavor.
• Always let the pie cool completely before slicing to get clean, beautiful cuts.

Recipe Variations

1. Bourbon Chocolate Pecan Pie – Add 1 tablespoon of bourbon for a smoky kick.
2. Maple Chocolate Pecan Pie – Replace corn syrup with pure maple syrup.
3. Salted Chocolate Pecan Pie – Sprinkle sea salt flakes on top before serving.
4. Mini Pecan Pies – Make smaller versions using muffin tins for parties.
5. Gluten-Free Version – Use a gluten-free pie crust or almond flour crust.
6. Dark Chocolate Twist – Use 70% dark chocolate for an intense cocoa flavor.

Freezing and Storage

• To Store (Fridge):
  • Cover the cooled pie tightly with plastic wrap or foil.
  • Store for up to 4 days in the refrigerator.
• To Freeze (Whole or Slices):
  • Wrap in foil and place in an airtight freezer bag.
  • Freeze for up to 2 months.
  • Thaw overnight in the refrigerator before serving.
• Whipped Cream:
  • Store in fridge up to 24 hours, or make fresh before serving.

Special Equipment Needed

• 9-inch pie dish
• Mixing bowls (medium and large)
• Whisk and spatula
• Rolling pin (if making crust from scratch)
• Hand or stand mixer (for whipped cream)
• Saucepan (for melting chocolate)
• Cooling rack

Frequently Asked Questions (FAQ)

Q1. Can I make this pie ahead of time?
Yes! This pie actually tastes better the next day. Make it up to 2 days in advance and refrigerate.

Q2. Can I use store-bought pie crust?
Absolutely — it saves time and still tastes great.

Q3. Can I use milk chocolate instead of semi-sweet?
Yes, but the pie will be sweeter. Reduce the sugar slightly if you do.

Q4. How do I know when the pie is done?
The center should be slightly puffed and not too jiggly. It will firm up as it cools.

Q5. Can I make it nut-free?
You can substitute pecans with sunflower seeds or omit them, but the texture will change.

Q6. How should I reheat leftovers?
Warm individual slices in the microwave for 15–20 seconds before serving.

Conclusion

Chocolate Pecan Pie with Whipped Cream is a dessert that perfectly balances rich chocolate, nutty pecans, and a buttery crust — all elevated by a fluffy crown of whipped cream. It’s elegant, indulgent, and satisfying, making it a timeless favorite for holidays and celebrations.

Whether you’re baking for Thanksgiving or simply craving something sweet and comforting, this pie will win hearts and taste buds alike. Once you try it, you’ll understand why it’s a must-have dessert in every baker’s collection.