Irresistible Chocolate Pecan Pie with Molasses

If you ask me, pecan pie gets even better when you add chocolate.

This dessert takes the classic Southern pie and gives it a rich, chocolatey twist with a hint of molasses. The deep flavor of molasses pairs with melted chocolate and toasted pecans for a filling that’s sweet but not too sweet.

It’s baked in a flaky pie crust until the filling sets up just right and the pecans get golden on top. A scoop of vanilla ice cream or dollop of whipped cream helps the whole thing come together.

It’s a crowd-pleasing dessert that works for any occasion, from Thanksgiving dinner to a regular weeknight treat.

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What Kind of Pecans Should I Use?

For this pie, you’ll want to use fresh pecan halves rather than pieces, as they create a prettier presentation and better texture. If you can, give your pecans a quick taste test before using them – pecans can go rancid pretty quickly, especially if they’ve been sitting in your pantry for a while, and that bitterness will come through in your pie. You can use raw or toasted pecans here, though toasting them beforehand will give you a deeper, nuttier flavor. If you do decide to toast them, just pop them in a 350°F oven for about 5-7 minutes until they’re fragrant, but watch them carefully so they don’t burn.

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Options for Substitutions

This pie is pretty forgiving when it comes to swapping ingredients around:

• Bourbon: If you don’t drink or don’t have bourbon on hand, you can replace it with vanilla extract (use 1 tablespoon instead of 3) or simply leave it out and add an extra splash of vanilla. The pie will still taste great without the bourbon flavor.
• Dark corn syrup: Light corn syrup works fine if that’s what you have. You can also use maple syrup or honey, though these will change the flavor slightly and make it a bit sweeter.
• Semisweet chocolate: Dark chocolate or milk chocolate chips can work here. Just keep in mind that milk chocolate will make it sweeter, while dark chocolate will give you a more intense chocolate taste.
• Pecan halves: Walnuts are a solid substitute if you’re not a pecan fan or have allergies. You can also use a mix of both for variety.
• Molasses: If you don’t have molasses, you can skip it or use dark corn syrup or honey instead. The molasses adds depth, but the pie will still turn out delicious without it.
• Pie crust: Store-bought is convenient, but homemade works just as well. You can also use a graham cracker crust for a different twist, though it won’t be traditional.

Watch Out for These Mistakes While Baking

The biggest mistake when making pecan pie is overbaking, which turns the filling rubbery instead of that perfect gooey texture you’re after – pull it from the oven when the edges are set but the center still has a slight jiggle, as it will continue to firm up as it cools.

Skipping the step of toasting your pecans for 5-7 minutes before adding them to the pie is a missed opportunity, since this brings out their natural oils and adds a deeper, richer flavor to every bite.

Another common error is adding the melted chocolate while it’s too hot, which can scramble the eggs in your filling, so let it cool for a few minutes before mixing it in with the other ingredients.

Finally, don’t slice into your pie too early – letting it cool completely for at least 3-4 hours allows the filling to set properly, making clean slices possible instead of ending up with a runny mess on your plate.

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What to Serve With Chocolate Pecan Pie?

This rich chocolate pecan pie is pretty decadent on its own, so I like to keep things simple and serve it with a big dollop of freshly whipped cream or a scoop of vanilla ice cream. A hot cup of coffee or espresso is perfect alongside since it cuts through the sweetness and brings out the bourbon and molasses flavors. If you’re serving this for a holiday dinner, it pairs really well after a hearty meal – just make sure to give everyone time to digest before bringing out dessert. For an extra special touch, you can drizzle some caramel sauce over the top or sprinkle a bit of flaky sea salt on each slice to balance out all that chocolate and pecan goodness.

Storage Instructions

Store: Once your pie has cooled completely, cover it loosely with foil or plastic wrap and keep it in the fridge for up to 4 days. The pecans stay crunchy and the chocolate filling holds up really well when chilled.

Freeze: You can freeze this pie for up to 2 months if you want to make it ahead for the holidays. Wrap it tightly in plastic wrap, then again in foil before freezing. Just thaw it overnight in the fridge before serving.

Serve: This pie is great served cold straight from the fridge, or you can let it sit at room temperature for about 30 minutes before slicing. If you made the whipped cream topping ahead, give it a quick whisk before dolloping it on each slice since it can separate a bit in the fridge.

Estimated Nutrition

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

• Calories: 4300-4700
• Protein: 45-55 g
• Fat: 290-320 g
• Carbohydrates: 420-460 g

Ingredients

For the pie:

• 1/2 cup dark corn syrup
• 1 (9 inch) pie crust
• 3 tbsp bourbon
• 3 tbsp unsalted butter (I prefer Kerrygold for richness)
• 3 large eggs (room temperature)
• 4 oz semisweet chocolate (chopped)
• 2 cups pecan halves (toasted for deeper flavor)
• 1 cup granulated sugar

For the molasses bourbon whipped cream:

• 1.5 cups cold heavy cream
• 2 tbsp bourbon
• 1/2 tsp vanilla extract
• 1 tbsp molasses (for subtle depth)
• 4 tbsp powdered sugar

Step 1: Prepare Pie Crust and Pecans

• 1 (9 inch) pie crust
• 2 cups pecan halves (toasted for deeper flavor)

Preheat the oven to 375°F.

Unroll the pie crust into a 9-inch pie plate and press it firmly, crimping or fluting the edges as desired.

Evenly spread the toasted pecan halves over the bottom of the pie crust.

Step 2: Make the Chocolate Bourbon Filling

• 4 oz semisweet chocolate (chopped)
• 3 large eggs (room temperature)
• 1/2 cup dark corn syrup
• 1 cup granulated sugar
• 3 tbsp bourbon
• 3 tbsp unsalted butter (I prefer Kerrygold for richness)

Roughly chop the semisweet chocolate.

In a medium bowl or large measuring cup, whisk together the eggs, dark corn syrup, granulated sugar, and 3 tablespoons bourbon until well combined.

Melt the unsalted butter and whisk it into the mixture, followed by the chopped chocolate.

Stir everything until smooth and fully blended.

Step 3: Assemble and Bake the Pie

• pie shell with pecans from Step 1
• chocolate bourbon filling from Step 2

Pour the prepared chocolate bourbon filling from Step 2 evenly over the pecans in the pie shell (from Step 1).

Place the pie in the preheated oven and bake for 10 minutes at 375°F.

After 10 minutes, reduce the oven temperature to 350°F and continue baking for 25–35 minutes, or until the center is set with only a slight jiggle.

Remove from the oven and cool on a wire rack for 1–2 hours before serving.

Step 4: Make Bourbon Molasses Whipped Cream

• 1.5 cups cold heavy cream
• 4 tbsp powdered sugar
• 2 tbsp bourbon
• 1/2 tsp vanilla extract
• 1 tbsp molasses (for subtle depth)

With a mixer on high speed, begin whipping the cold heavy cream and powdered sugar together until soft peaks form.

Gradually add the remaining bourbon, vanilla extract, and drizzle in the molasses while whipping to stiff peaks.

Cover and refrigerate until ready to serve.

I like to use Kerrygold butter for richness and a touch of bourbon in the whipped cream adds a great flavor boost.

Step 5: Serve the Pie

Slice the fully cooled pie and serve each piece topped with a generous dollop of the bourbon molasses whipped cream from Step 4.

Enjoy!

Irresistible Chocolate Pecan Pie with Molasses

Delicious Irresistible Chocolate Pecan Pie with Molasses recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Cook Time 38 minutes mins

Total Time 57 minutes mins

Servings 4

Calories 4500 kcal

Ingredients

  

For the pie:

• 1/2 cup dark corn syrup
• 1 (9 inch) pie crust
• 3 tbsp bourbon
• 3 tbsp unsalted butter (I prefer Kerrygold for richness)
• 3 large eggs (room temperature)
• 4 oz semisweet chocolate (chopped)
• 2 cups pecan halves (toasted for deeper flavor)
• 1 cup granulated sugar

For the molasses bourbon whipped cream:

• 1.5 cups cold heavy cream
• 2 tbsp bourbon
• 1/2 tsp vanilla extract
• 1 tbsp molasses (for subtle depth)
• 4 tbsp powdered sugar

Instructions

 

• Preheat the oven to 375°F. Unroll the pie crust into a 9-inch pie plate and press it firmly, crimping or fluting the edges as desired. Evenly spread the toasted pecan halves over the bottom of the pie crust.
• Roughly chop the semisweet chocolate. In a medium bowl or large measuring cup, whisk together the eggs, dark corn syrup, granulated sugar, and 3 tablespoons bourbon until well combined. Melt the unsalted butter and whisk it into the mixture, followed by the chopped chocolate. Stir everything until smooth and fully blended.
• Pour the prepared chocolate bourbon filling from Step 2 evenly over the pecans in the pie shell (from Step 1). Place the pie in the preheated oven and bake for 10 minutes at 375°F. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 25–35 minutes, or until the center is set with only a slight jiggle. Remove from the oven and cool on a wire rack for 1–2 hours before serving.
• With a mixer on high speed, begin whipping the cold heavy cream and powdered sugar together until soft peaks form. Gradually add the remaining bourbon, vanilla extract, and drizzle in the molasses while whipping to stiff peaks. Cover and refrigerate until ready to serve. I like to use Kerrygold butter for richness and a touch of bourbon in the whipped cream adds a great flavor boost.
• Slice the fully cooled pie and serve each piece topped with a generous dollop of the bourbon molasses whipped cream from Step 4. Enjoy!