This chocolate pecan pie with salted caramel recipe will send this years Thanksgivings pecan pie over the top. Delicious, creamy chocolate pecan filling topped with more pecans and salted caramel.

What Is Chocolate Pecan Pie With Salted Caramel

Salted pecan pie with salted caramel topping is a delicious chocolate cream pie with pecans and a salted caramel topping. This recipe is out of this world good! The recipe originally came from the folks over at MyRecipes, but I made a couple of changes to it to make it stand out. Since I am a big fan of spicy chocolate, I added a secret ingredient to the chocolate pie to really give it a twist. You will have to read on to find out what my secret ingredient is. I also increased the amount of cocoa that goes into the pie mixture. Seriously, is it even possible to have too much cocoa?
Light Corn Syrup

Light Corn Syrup

Best Recipe For Chocolate Pecan Pie

I made my first chocolate pecan pie with salted caramel pie for Thanksgiving of 2013. I made the pie for Thanksgiving with some friends who mentioned there would be a pie contest. Being an avid cook and huge competitor, I took to the contest like a fly on poop. While my caramel turned out a little scorched, the richness of the pie hid that well and everyone raved about my pie. I gotta say the Maple Bacon Pumpkin Pie that my friend made was also very good. So win, lose or draw we all won because we got to enjoy the pies. That being said, however, this pie did win the contest.

Spicy Chocolate Pecan Pie

My special ingredient in this recipe is to add some Ghost Salt to the filling. What is Ghost Salt? It is a spice I picked up in Texas a few years back when I was visiting my brother in Dallas. This is a salt that is laced with ghost peppers. Just a few shakes of this salt is all it takes to flavor a recipe. Used in moderation, it really can add a nice little kick to your recipes. If you like a little spice with your chocolate, give this a try. If you don’t have ghost salt, you can substitute Chayanne pepper instead. Just do not add too much or it will overpower the pie.

Does Chocolate Pecan Pie Need To Be Refrigerated

My personal opinion is yes, refrigerate chocolate pecan pie. At least with this recipe, it is a good idea. This pie contains butter, cream, eggs so it would be a good idea. Besides, refrigerating the pie will make it last longer. Let us be realistic though, this pie won’t need to be refrigerated because it will be gone in one night.

Cocoa powder.

Cocoa powder makes the chocolate in this recipe.

How To Make Salted Caramel Topping For Chocolate Pecan Pie

Making caramel sauce can be a very difficult task. The first time I made this pie, it took me two tries to get the caramel sauce right. The first batch turned into a gross buttery mixture of sugar, butter, and cream. I think my first problem was trying to use half and half instead of heavy whipping cream. My second problem was that it never cooked enough because the temperature was too low. The third issue was how I added the butter and cream, the trick to adding the butter is to add it in the last 30 seconds of the 8 minute cooking time. The trick to the cream is to slowly add it as you stir the mixture after you take it off the heat. Also, make sure the butter goes in first and is fully mixed with the caramel before you add the cream.

Caramel Sauce

How To Make Chocolate Pecan Pie

I have this recipe broken into two sections. The first section is the pie filling. This is a delicious chocolate pie filling with pecans that could stand on its own. If you need a good pie crust, here is one I found in All Recipes. I have it on good authority from a professional baker than you should never make your pie crust with shortening. Butter is the way to go. Since this recipe is only butter and the ratings are so high, I think it merits a try. I am working on perfecting pie crusts so for now. You can either make your own or purchase a pre-made crust. My mother used to buy frozen pie crusts all the time. She did this because it saved a lot of time and work and with four kids, it made life simpler. Homemade is always better though.

Course Sea Salt

Course Sea Salt

Salted Caramel Chocolate Pecan Pie - Chocolate Filling

This is an amazingly delicious twist on pecan pie for your holiday treat. Decadent chocolate covered in caramel and pecan, with a sprinkling of salt.

Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings 8 people
Calories 459 kcal


  • 1 1/2 c sugar
  • 3/4 c butter (melted)
  • 1/3 c all-purpose flour
  • 1/2 c 100% unsweetened cocoa
  • 1 or 2 shakes ghost salt
  • 1 tbsp light corn syrup
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 c toasted chopped pecans
  • 1 9 inch pie crust


  1. Preheat oven to 350° F

  2. Stir together sugar, butter, flour, cocoa, corn syrup, and vanilla extract in a large bowl.

  3. Add eggs and whip until everything is blending nicely. Add chopped pecans, mix, and pour into pie shell.

  4. Bake at 350°F for 35 - 40 minutes.

  5. The filling will seem uncooked, this is normal, it will harden as it cools. Cool on a wire rack.

Chocolate Pecan Pie With Salted Caramel

Now it is time to take the delicious caramel topping to make this chocolate pecan pie with salted caramel stand out among the best!

Salted Caramel Chocolate Pecan Pie - Salted Caramel Topping

This is an amazingly delicious twist on pecan pie for your holiday treat. Decadent chocolate covered in caramel and pecan, with a sprinkling of salt.

Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings 8 People
Calories 329 kcal
Author Barbara Tidwell


  • 3/4 c sugar
  • 1 tbsp fresh lemon juice
  • 1/4 c water
  • 1/3 c heavy cream
  • 4 tbsp butter
  • 1/4 tsp table salt
  • 2 c toasted pecan halves
  • 1/2 tsp coarse sea salt or kosher salt


  1. Bring the sugar, lemon juice, and water to boil in a saucepan.

  2. Be sure not to stir the mixture, just swirl the pot from time to time.

  3. Watch for the sugar to change color to a nice brown. , for 8 minutes or until dark amber.

  4. Remove from heat and add butter. When butter has melted slowly add cream.

  5. Continuously stir the mixture until boiling stops and all ingredients are mixed.

  6. Stir in table salt.

  7. Arrange pecan halves on top of the chocolate filling. I layered them in a single layer in a concentric circle style.

  8. Top the pecans with the caramel mixture.

  9. Let the pie cool for 15-30 minutes before sprinkling the sea salt on top.

  10. The caramel mixture will thicken and keep the pecans in place.

This recipe first posted on December 1, 2013. It has been updated and improved so that we could republish it for your enjoyment.