This post may contain affiliate links. Please read our disclosure policy.

This Salted Caramel Chocolate Pecan Pie is rich and decadent! The addition of chocolate is phenomenal with the toasted pecans, and the salted caramel topping really sets it apart!

Salted Caramel Chocolate Pecan Pie | Pure decadence! You'll love this sweet Southern twist on a pecan pie!
Foolproof Pumpkin Pie bite on fork
FREE! My Best Fall Dessert Recipes!
Subscribe for a pastry chef’s best Fall recipes straight to your inbox!

This Salted Caramel Chocolate Pecan Pie is rich and decadent! The addition of chocolate is phenomenal with the toasted pecans, and the salted caramel topping really sets it apart!

Have you seen the cover of this month’s Southern Living? Drool worthy. As a transplant Southerner, I feel that it is my prerogative to make as many Southern pies as possible. A Salted Caramel Chocolate Pecan Pie seemed to be an excellent place to start!

Salted Caramel Chocolate Pecan Pie | Pure decadence! You'll love this sweet Southern twist on a pecan pie!

 

It should be said that I want to make every single pie in the November Southern Living, but the salted caramel pecan topping made me swoon. And rightfully so.

Salted Caramel Chocolate Pecan Pie | Pure decadence! You'll love this sweet Southern twist on a pecan pie!

 

This pie was swoon-worthy. It’s rich and decadent – just as Southern cooking should be.

It was also shockingly easy to pull together (especially if you just use store bought caramel sauce!). Next time I will partially pre-bake the crust before adding the filling. The relatively low baking temperature doesn’t allow the crust to fully crisp, which is a serious offense in our household.

 

If you, like me, are starting to get heart palpitations about how much needs to be prepared on Thanksgiving Day, this pie is for you! You can make this Salted Caramel Chocolate Pecan Pie a couple days ahead of time and refrigerate to maintain freshness.

Salted Caramel Chocolate Pecan Pie | Pure decadence! You'll love this sweet Southern twist on a pecan pie!

 

I would absolutely recommend serving it with a generous scoop of vanilla ice cream or unsweetened whipped cream because it augments the flavor.

I might go so far as to say that ice cream is mandatory. But that would be unfair to the deliciousness that is this pie!

Salted Caramel Chocolate Pecan Pie | Pure decadence! You'll love this sweet Southern twist on a pecan pie!
4.84 from 6 ratings

Salted Caramel Chocolate Pecan Pie

This Salted Caramel Chocolate Pecan Pie is rich and decadent! The addition of chocolate is phenomenal with the toasted pecans, and the salted caramel topping really sets it apart!
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 8 people

Ingredients 
 

For the Chocolate Filling:

  • 1 ½ cups sugar
  • ¾ cups butter melted
  • cup all-purpose flour
  • cup 100% cacao unsweetened cocoa I used Hershey’s
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup toasted chopped pecans
  • 1 partially baked deep-dish pie crust

For the Salted Caramel Topping:

  • ¾ cup sugar
  • 1 teaspoon fresh lemon juice
  • ¼ cup water
  • cup heavy cream
  • 4 tablespoons butter
  • ¼ teaspoons salt
  • 2 cups toasted pecan halves
  • Fleur de Sel for sprinkling

Instructions 

Toast your Pecans:

  • Preheat oven to 350°.
  • Spread pecan halves on a rimmed baking sheet and bake in pre-heated oven for 5-10 minutes until you can smell a nutty pecan fragrance and the outsides of the nuts are a darker brown. After 5 minutes watch them very carefully because they can burn in a matter of seconds!

For the Chocolate Pecan Pie:

  • Preheat oven to 350° or just keep it on if you toasted your pecans. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into warm pie shell.
  • Bake in pre-heated oven for 35 minutes. The filling will be loose but will set as it cools. Remove from oven to a wire rack.

Prepare the Topping:

  • Bring sugar, lemon, and water to a boil in a medium saucepan. Stir only until sugar dissolves.
  • Boil, stirring occasionally, until the sugar changes color to a dark amber. Watch it like a hawk because it can burn in an instant.
  • Remove immediately from heat and add cream and butter, stirring or whisking constantly until completely incorporated and caramel is glossy. Stir in salt.

Finishing the Pie:

  • Arrange the pecans on top of the chocolate pecan pie and then pour caramel over the top. Cool 15 minutes; sprinkle with sea salt or fleur de sel.

Notes

I halved this recipe for a mini pie dish and baked it 5 minutes longer because the miniature dishes are deeper than a standard dish.

Nutrition

Calories: 902kcal | Carbohydrates: 83g | Protein: 9g | Fat: 64g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 448mg | Potassium: 283mg | Fiber: 5g | Sugar: 60g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg
Course: Dessert
Cuisine: American, Australia
Calories: 902
Like this? Leave a comment below!
Salted Caramel Chocolate Pecan Pie | Pure decadence! You'll love this sweet Southern twist on a pecan pie!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




29 Comments

  1. This recipe is FOOLPROOF!!!! I absolutely butchered it. I ran out of sugar and substituted 1/4c brown sugar, ran out of cocoa and omitted it altogether, ran out of vanilla, AND overbaked my pie crust. The filling was so perfect that after all that, it was STILL delicious!!!! Thank heavens there are recipes for people who procrastinate until the holiday when the stores are closed.

    1. LOL! It is good to know that the pie is so versatile. I think I might try to make it with brown sugar next time. I bet that was delicious! xox

  2. I just purchased the annual Southern Living Christmas Cookbook (Special edition presented by Dillard’s) and this recipe is in it. I was contemplating making it for Christmas but fear mine would never turn out like the picture. How hard/time consuming is it to arrange the pecans on top? Yours looks just like the picture. Good job!

    1. If you like sweet pies and love chocolate, then it is absolutely worth taking the effort to make it! I didn’t think making the decorative pie top was too cumbersome. If you start at the outside and work your way in, gently placing them on top, then it will look just as pretty as the picture!

    1. You absolutely can use store bought pie crust. Follow the recipe as written but you will need to partially pre bake the crust. Score some holes in the bottom with a fork, carefully cover the whole crust with crumpled parchment paper or foil, curling it over the edges, dump some pie weights or dried beans in the crust to weight down the foil or parchment and bake it for 15-20 minutes, or until it begins to brown, in an oven preheated to 425 degrees F. You can see a more detailed description in this post. Hope that helps!

  3. I made this last year and everyone loved it. I’m making it again tomorrow. I’ve shared this recipe with several friends as well. I don’t know why anyone would buy store bought caramel sauce though when it’s so easy to make from scratch.

    1. Hi Natalie! Yup – only one tablespoon of light corn syrup! I just double checked the original recipe in the magazine too, so I am 100% sure. 🙂 Happy baking!

    1. haha! I need to make this one again…the only problem is that I ate the whole thing myself because my husband isn’t a huge fan of chocolate pecan pies <-- I know! Who is this man I married!?!