I had a moment. A taste-bud-stopping, world-altering moment. It happened last Thanksgiving. My Aunt Carmen, bless her soul, brought this thing to the table. I didn’t even like pecan pie. But one bite of this creation… this Layered Chocolate Pecan Pie… and everything changed.

It was like a flavor bomb exploded in my mouth. Rich, decadent chocolate, nutty pecans, and that sweet, sticky pie filling – all playing together in perfect harmony. Forget everything you think you know about pecan pie.

This ain’t your grandma’s pecan pie (unless your grandma is secretly a culinary genius). This Layered Chocolate Pecan Pie represents everything Cuba Queen is about: bold flavors, unexpected combinations, and unapologetically delicious food. We don’t do boring around here.

I’ve been obsessed with recreating this masterpiece ever since. After countless batches, tweaks, and taste tests, I’ve finally nailed the Layered Chocolate Pecan Pie recipe. And now, I’m sharing it with you! Get ready for your own flavor adventure!

INGREDIENTS You Need for This:

1 (14.1 ounce) box refrigerated pie crusts: Store-bought is fine, flavor adventurers, but if you’re feeling ambitious, homemade works too.
4 ounces (1 stick) unsalted butter, melted: Don’t skimp on the butter! It’s what gives this Layered Chocolate Pecan Pie its richness.
1 cup granulated sugar: For that perfect sweetness.
1 cup light corn syrup: The classic pecan pie ingredient that binds it all together.
1/4 cup packed light brown sugar: Adds a molasses-y depth of flavor.
1 teaspoon vanilla extract: A touch of warmth and aroma.
1/4 teaspoon salt: Balances the sweetness and brings out the other flavors.
3 large eggs: Essential for that classic pecan pie texture.
1 1/2 cups pecan halves: Toast them for an even nuttier flavor, seriously don’t skip this step.
6 ounces semi-sweet chocolate, chopped: I love using good quality chocolate here – it makes a difference!
1/2 cup heavy cream: For the luscious chocolate ganache on top.

Raw ingredients for making Layered Chocolate Pecan Pie, including pecans, chocolate, butter, and eggs.

Here’s the Layered Chocolate Pecan Pie game-changer that will blow your mind: Use salted butter for an extra layer of flavor. The salt cuts through the sweetness and highlights the chocolate and pecan notes. Thank me later. You’ll find the best quality chocolate for this Layered Chocolate Pecan Pie at your local chocolatier – or online!

This Layered Chocolate Pecan Pie ingredient list is SHORT but mighty! Store your pecans in the freezer to keep them fresh and prevent them from going rancid.

STEP-BY-STEP INSTRUCTIONS:

Preheat your oven to 350°F (175°C). This is where the magic begins!
Roll out one of the pie crusts and carefully place it in a 9-inch pie plate. Crimp the edges for a pretty, rustic look. Don’t stress – your Layered Chocolate Pecan Pie is going to be incredible.
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, corn syrup, vanilla extract, and salt. Make sure everything is well combined.
Beat in the eggs one at a time, until the mixture is smooth and creamy. This is crucial for that perfect pecan pie texture.
Stir in the pecan halves. Make sure they are evenly distributed throughout the batter.
Pour the pecan mixture into the prepared pie crust. This is where your Layered Chocolate Pecan Pie starts to take shape!
Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Your Layered Chocolate Pecan Pie should jiggle slightly in the center.
While the pie is baking, prepare the chocolate ganache. Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate.
Whisk the chocolate and cream together until smooth and glossy. Pro tip for Layered Chocolate Pecan Pie perfection: add a pinch of salt to the ganache to balance the sweetness.
Once the pie is out of the oven, let it cool slightly before pouring the chocolate ganache over the top. Spread the ganache evenly over the pie.
Let the Layered Chocolate Pecan Pie cool completely before slicing and serving. This is the hardest part, I know!

This is where your Layered Chocolate Pecan Pie transforms into pure magic. While your Layered Chocolate Pecan Pie is working its magic, grab your camera – this is Instagram gold! In my kitchen, this Layered Chocolate Pecan Pie takes exactly 55 minutes to bake to perfection. Here’s where most people mess up their Layered Chocolate Pecan Pie – but not you! Make sure your oven is properly preheated for even baking. Don’t overbake, or the filling will be too dry.

You can try this Texas Chocolate Pecan Pie version too!

PRESENTATION:

This Layered Chocolate Pecan Pie absolutely slays at dinner parties! The presentation is key to making this dessert a showstopper.

I like to sprinkle the top of the chocolate ganache with extra pecan halves for a beautiful finishing touch. You could also add a dusting of cocoa powder or a drizzle of caramel sauce.

Serve this Layered Chocolate Pecan Pie slightly chilled or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream is the perfect complement. People absolutely lose their minds when I serve this Layered Chocolate Pecan Pie at Thanksgiving!

This Layered Chocolate Pecan Pie is perfect for Thanksgiving, Christmas, or any special occasion. It’s also amazing just because! For a seasonal twist, try adding a pinch of cinnamon or nutmeg to the pecan pie filling.

If you have any leftover Layered Chocolate Pecan Pie (doubtful!), you can store it in the refrigerator for up to 3 days. You can even turn it into a decadent ice cream topping by crumbling it over vanilla ice cream!

The rich chocolate ganache against the nutty pecan filling is an explosion of flavor. The textures create an unforgettable dessert experience.

FAQs:

Q: Can I make this Layered Chocolate Pecan Pie ahead of time?

A: Absolutely! In fact, I recommend it. Making it a day ahead allows the flavors to meld together and the chocolate ganache to set perfectly. Just store it in the refrigerator until you’re ready to serve. My Layered Chocolate Pecan Pie testing showed that day-old pie is even better.

Q: Can I use a different kind of chocolate?

A: Of course! I prefer semi-sweet chocolate, but you could also use dark chocolate for a richer flavor or milk chocolate for a sweeter taste. Experiment and see what you like best! Get creative – white chocolate could work, too! This would become a white chocolate pecan pie recipe, it would be an easy layered pecan pie!

Q: What if I don’t have corn syrup?

A: Corn syrup is a key ingredient in pecan pie, but you can substitute it with honey or maple syrup. Just keep in mind that the flavor will be slightly different. In my experience, the texture might be a little less sticky.

Q: How do I know when my Layered Chocolate Pecan Pie is perfectly done?

A: The filling should be set around the edges but still have a slight jiggle in the center. If the crust is browning too quickly, you can cover it with foil. Keep an eye on it and trust your instincts!

Q: Can I add bourbon to the pecan pie filling?

A: Now you’re talking! A splash of bourbon would add a delicious warmth and complexity to the Layered Chocolate Pecan Pie. Add about 2 tablespoons to the filling along with the vanilla extract.

Q: My pie crust always shrinks when I bake it. What am I doing wrong?

A: Make sure you’re not stretching the pie crust when you place it in the pie plate. Also, try docking the bottom of the crust with a fork before adding the filling. This will help prevent it from puffing up. Blind baking the crust can also help.

Q: Can I freeze this Layered Chocolate Pecan Pie?

A: Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. I’ve found that the chocolate ganache can sometimes crack slightly after freezing, but it still tastes amazing!

CONCLUSION:

This Layered Chocolate Pecan Pie is more than just a dessert; it’s an experience. It’s about sharing something special with the people you love. It’s about taking a classic recipe and making it your own. And it’s about embracing bold flavors that make every day feel like a celebration.

This Layered Chocolate Pecan Pie represents everything Cuba Queen stands for: taking risks, experimenting with flavors, and creating food that makes people happy. Plus, it’s one of the most chocolate pecan dessert options you’ll ever find!

My Layered Chocolate Pecan Pie Power Tips:

Toast those pecans! It brings out their nutty flavor and adds a depth of complexity.
Don’t overbake! A slight jiggle in the center is your friend.
Use high-quality chocolate! It makes a world of difference in the ganache.

Here are a few Layered Chocolate Pecan Pie variations I’ve created and loved:

Spiced Layered Chocolate Pecan Pie: Add a pinch of cinnamon, nutmeg, and cloves to the pecan pie filling.
Salted Caramel Layered Chocolate Pecan Pie: Drizzle salted caramel sauce over the chocolate ganache.
Bourbon Layered Chocolate Pecan Pie: Add a splash of bourbon to the pecan pie filling.

The Salted Caramel Layered Chocolate Pecan Pie gets the biggest reactions every time!

I have no doubt that you can make this Layered Chocolate Pecan Pie your signature dish. It’s easier than you think, and the results are absolutely worth it. For another delicious option, you can try this Black Bottom Chocolate Pecan Pie » Hummingbird High for a similar twist.

For another bold chocolate adventure, check out my raspberry white chocolate cake roll! Also, this layered pie recipes reminds me of this Three Layer Dessert from Walmart Bakery Department is an easy shortcut, though not as good. And for a simpler take, you could try this No bake chocolate pecan pie recipe too!

Go forth, flavor adventurers, and create some Layered Chocolate Pecan Pie memories! And don’t forget to share your results with me – I can’t wait to see your creations! You can make this triple chocolate brownies recipe next!

Layered Chocolate Pecan Pie

Print Recipe

This Layered Chocolate Pecan Pie is a decadent twist on a classic, featuring a rich chocolate filling topped with a crunchy, buttery pecan layer. It’s the perfect indulgent dessert for any special occasion.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Chocolate Layer:
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
2 large eggs, lightly beaten
1 teaspoon vanilla extract
For the Pecan Layer:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 1/2 cups pecan halves
For the Crust:
1 (9-inch) unbaked pie crust

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Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). Place unbaked pie crust in a 9-inch pie dish.
Make the Chocolate Layer: In a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals), melt chocolate chips and heavy cream, stirring until smooth. Remove from heat and stir in beaten eggs and vanilla extract until well combined.
Pour the Chocolate Layer: Pour the chocolate mixture into the prepared pie crust.
Make the Pecan Layer: In a separate bowl, whisk together melted butter, sugar, corn syrup, and salt. Stir in vanilla extract and beaten eggs until well combined. Fold in pecan halves.
Pour the Pecan Layer: Carefully pour the pecan mixture over the chocolate layer in the pie crust.
Bake: Bake in the preheated oven for 45-55 minutes, or until the pecan layer is set and golden brown. If the crust starts to brown too quickly, cover the edges with foil.
Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

Notes

Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.