Classic Chocolate Pecan Pie with Condensed Milk

Finding the perfect dessert that feels fancy enough for special occasions but simple enough for a regular Tuesday night can be tricky. You want something that’ll make your family think you spent hours in the kitchen, but you also don’t want to actually spend your entire evening wrestling with complicated techniques or hunting down obscure ingredients.

That’s where this chocolate pecan pie with condensed milk comes in. It gives you all the rich, indulgent flavors of a classic pecan pie with an extra layer of chocolate goodness, and the condensed milk makes the filling incredibly smooth and easy to work with.

What Kind of Pecans Should I Use?

For chocolate pecan pie, you can use either pecan halves or pieces, though halves tend to look more impressive when you slice the pie. Fresh pecans will always taste better than older ones, so give them a quick taste test before using – they should be sweet and buttery, not bitter or rancid. If you only have access to pecan pieces, that’s totally fine and will taste just as good. You can even lightly toast your pecans in a dry skillet for a few minutes before adding them to the pie if you want to bring out their nutty flavor even more.

Options for Substitutions

This chocolate pecan pie is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Pie crust: Store-bought works great, but you can also use a graham cracker crust for a different twist. If making homemade, any basic pastry recipe will do the job.
• Light brown sugar: Dark brown sugar will work fine and give you a slightly richer molasses flavor. In a pinch, you can use regular white sugar plus 1 tablespoon of molasses.
• Cocoa powder: Make sure to use unsweetened cocoa powder – Dutch-processed or natural both work. If you only have sweetened cocoa mix, reduce the brown sugar by half.
• Sweetened condensed milk: This is pretty essential for the texture and sweetness, so I wouldn’t recommend substituting it. The condensed milk is what makes this pie so creamy and helps it set properly.
• Pecans: Walnuts are the closest substitute and work really well. You could also try a mix of nuts like almonds and pecans, or even add some chocolate chips along with fewer nuts.
• Vanilla extract: Almond extract works nicely too – just use half the amount since it’s stronger. You could also try bourbon or rum extract for a grown-up flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with chocolate pecan pie is overbaking, which can turn your smooth, fudgy filling into a cracked, rubbery mess – the center should still have a slight jiggle when you remove it from the oven since it will continue cooking from residual heat.

Another common error is not pre-baking your pie crust for 10-15 minutes before adding the filling, which can result in a soggy bottom that never gets crispy.

To prevent your pecans from floating to the top and creating an uneven layer, gently press them into the chocolate filling with a spoon after pouring, and make sure to arrange them in a single layer for the best appearance.

Finally, resist the urge to slice into your pie right away – letting it cool completely for at least 3 hours allows the filling to set properly and makes clean slicing much easier.

What to Serve With Chocolate Pecan Pie?

This rich chocolate pecan pie is pretty indulgent on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream makes it even better. The cool, creamy texture is the perfect contrast to the sweet, nutty filling and helps balance out all that chocolatey goodness. I also love serving it with a hot cup of coffee or a cold glass of milk, especially if you’re having it as an after-dinner treat. For special occasions, try drizzling a little caramel sauce over each slice or adding a sprinkle of sea salt to bring out the chocolate flavors even more.

Storage Instructions

Store: This chocolate pecan pie keeps beautifully covered in the fridge for up to 5 days. I like to cover it with plastic wrap or foil once it’s completely cooled. The filling actually gets even better after a day or two as all the flavors meld together!

Freeze: You can freeze this pie for up to 3 months if you want to make it way ahead for the holidays. Wrap it tightly in plastic wrap and then foil, or pop it in a freezer-safe container. Just thaw it overnight in the fridge before serving.

Serve: This pie is delicious straight from the fridge, but if you prefer it at room temperature, just let it sit out for about 30 minutes before slicing. The chocolate filling will be perfectly set and easy to cut into clean slices.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4000
• Protein: 50-60 g
• Fat: 240-260 g
• Carbohydrates: 350-380 g

Ingredients

• 1 pastry shell for pie
• 1/3 cup packed light brown sugar
• 3 tbsp unsweetened cocoa powder
• 3 large eggs
• 14 oz sweetened condensed milk
• 1 tsp vanilla extract
• 2 cups pecan halves

Step 1: Prepare and Parbake the Pie Crust

• 1 pastry shell for pie

Preheat your oven to 350℉.

Fit the pastry shell for pie into a 9-inch deep dish pie pan, pressing it evenly along the bottom and up the sides.

Use a fork to gently poke holes throughout the bottom of the crust to prevent air bubbles.

Line the shell with parchment paper and fill it with dry beans or pie weights, which keeps the crust from puffing up.

Place the pan on the bottom rack of the oven and bake for 10 minutes.

Once done, remove the pie crust from the oven and set it aside to cool slightly.

Then carefully remove the parchment and pie weights.

Step 2: Toast the Pecans (Optional Step for More Flavor)

• 2 cups pecan halves

If desired, lightly toast the pecan halves in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they smell fragrant and start to deepen in color.

Toasting is optional, but it adds a richer, deeper pecan flavor to the pie.

Allow the pecans to cool before adding them to the filling.

I always recommend this step when you have a few extra minutes because the toasty flavor makes such a difference!

Step 3: Mix the Pie Filling

• 1/3 cup packed light brown sugar
• 3 tbsp unsweetened cocoa powder
• 3 large eggs
• 14 oz sweetened condensed milk
• 1 tsp vanilla extract

In a large mixing bowl, combine the packed light brown sugar and unsweetened cocoa powder, stirring until fully blended.

Add in the eggs, mixing until the batter is even and smooth.

Then pour in the sweetened condensed milk and vanilla extract, stirring until all ingredients are thoroughly incorporated and the filling is uniform in color and texture.

Step 4: Stir in Pecans and Fill the Pie Crust

• pecan halves from Step 2
• pie crust from Step 1
• pie filling from Step 3

Fold the toasted (or untoasted) pecan halves (from Step 2) into the prepared filling from Step 3, making sure all the pecans are evenly coated.

Pour the pecan filling into the parbaked pie crust (from Step 1), using a spatula to spread the mixture evenly.

Step 5: Bake and Cool the Pie

Place the filled pie on the bottom rack of the oven and bake at 350℉ for 25 minutes.

After this initial baking period, cover the edges of the crust with foil or a pie shield to prevent over-browning.

Bake for an additional 15-20 minutes, watching for the edges to become set while the center retains a slight, Jell-O like wobble when gently shaken.

Remove the pie from the oven and let it cool for two hours before serving, or chill in the refrigerator until ready to serve.