This Chocolate Pecan pie is rich, gooey, and just the right mix of nutty and chocolatey. The bourbon adds a warm depth of flavor (but you can leave it out if you like). A crisp cocoa crust made with coconut oil brings everything together for an indulgent yet dairy-free dessert. I love making this for our thanksgiving dinners!
Related: Perfect Pie Crust
Ingredients
- Eggs – Bind the filling and create that classic pecan pie texture.
- Brown sugar (or sugar + molasses) – Sweetens the filling and adds a caramel-like flavor.
- Salt – Balances the sweetness and enhances all the flavors.
- Coconut oil – Keeps the filling moist and adds a subtle richness.
- Bourbon (optional) – Deepens the flavor with warm, smoky notes.
- Pecans – The star ingredient, adding crunch and nutty flavor.
- Chocolate or chips – Melts into the filling for extra decadence.
For the crust:
- Flour – The base structure for a tender crust.
- Sugar – Adds a touch of sweetness.
- Coconut oil (solid) – Creates a flaky, dairy-free crust.
- Cold water – Brings the dough together without making it tough.
- Cocoa powder (optional) – Adds a deep chocolate note that pairs perfectly with the filling.
Related: Pistachio Chunk Cookies
Instructions
Mix crust ingredients together
Press into pie pan
Mix all filling ingredients together
Pour over crust
Bake at 375 for 30-35 minutes
Chocolate Pecan Pie
Ingredients
- 3 eggs
- 3/4 cup brown sugar or sugar and molasses
- 1/2 tsp salt
- 2 tbsp coconut oil
- 2 tbsp bourbon optional
- 2 cups corsely chopped pecans
- 3/4 cup corsely chopped chocolate or chips
Crust:
- 11/4 cups Flour
- 2 tsp sugar
- 4 tbsp coconut oil solid
- 4 tosp cold water
- 1/4 cup cocoa powder optional
Instructions
- Mix crust ingredients together
- Press into pie pan
- Mix all filling ingredients together
- Pour over crust
- Bake at 375 for 30-35 minutes
