For an extra layer of flavor, consider toasting the pecans lightly before adding them to the pie. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the cup to the 1-cup line with milk. Let it stand for 5 minutes before using. Store leftover pie in the refrigerator for up to 3 days.
Dark Chocolate Buttermilk Pecan Pie
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 30 mins
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SERVING16 People
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VIEWS18
A decadent twist on a classic pecan pie, enriched with the deep, intense flavor of dark chocolate and the subtle tang of buttermilk. This pie is a guaranteed showstopper for any occasion, boasting a rich, smooth filling studded with crunchy pecans.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol70 mg
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Fiber2 g
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Protein6 g
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Saturated Fat5 g
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Sodium236 mg
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Sugar20 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans. (5 minutes)
02
Step
10 mins
Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Alternatively, melt in 30-second intervals in the microwave, stirring in between each interval. (8-10 minutes)
03
Step
3 mins
In a large bowl, whisk together sugar, flour, and salt until well combined. (3 minutes)
04
Step
10 mins
In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until smooth. Gradually pour the buttermilk mixture into the sugar mixture, whisking constantly to prevent lumps. Slowly pour the melted chocolate into the batter while beating with an electric mixer on low speed until the filling is smooth and homogenous. (10 minutes)
05
Step
5 mins
Pour half the filling into each prepared pie crust. Sprinkle pecans evenly over the top of each pie. (5 minutes)
06
Step
1 hrs
Bake pies in the preheated oven until the filling is set but still slightly wobbly in the center. This should take about 55-60 minutes. If the crust begins to brown too quickly, tent the pies loosely with aluminum foil.
07
Step
2 hrs
Cool the pies completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set properly. (120 minutes)
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Kiera Parker
Jun 25, 2025I was a bit hesitant to try a chocolate pecan pie, but I'm so glad I did. This recipe is a keeper!
Garret Hammes
Jun 13, 2025Next time, I might try using a homemade pie crust for an even more decadent treat.
Gilberto Hyatt
Jun 10, 2025I added a splash of bourbon to the filling for an extra kick. It was delicious!
Gerhard Metz
May 11, 2025The directions were easy to follow, and the pie turned out beautifully. My family loved it!
Karson Block
May 10, 2025This pie was amazing! The dark chocolate really elevated the flavor, and the buttermilk added a subtle tang that balanced the sweetness perfectly.