Chocolate Bottom Pecan Pie: A Sweet Twist on a Southern Classic

Pie Hard with a Vengeance

If you thought pecan pie had peaked, this recipe proves there’s always room for a little more decadence. Meet the Chocolate Bottom Pecan Pie—a dessert so rich, it should come with a trust fund. With a fudgy chocolate layer, naturally sweet filling, and candied pecan crown, this pie doesn’t just show up—it shows off. Whether you’re baking for the holidays or just flexing your dessert game, this pie will have your guests saying, “Pecan I have another slice?”

Why You’ll Love This Chocolate Bottom Pecan Pie

• Decadent Layers: A rich chocolate base meets velvety pecan filling for double the indulgence.
• Naturally Sweetened: Dates and maple syrup bring depth without refined sugar.
• Make-Ahead Friendly: Prep components in advance for stress-free serving.
• Showstopper Finish: Candied pecans and chocolate drizzle make it camera-ready.

Ingredients You’ll Need

For the Crust

• ½ cup almonds
• 1 ½ cups pecans
• ¼ cup coconut sugar or evaporated cane sugar
• 6 soft dates, pitted
• ½ tsp cinnamon

For the Chocolate Bottom

• ¾ cup cocoa powder
• ¾ cup soft pitted dates
• 2 tbsp maple syrup
• 1 tbsp vanilla
• 1 ¼ cups chopped pecans

For the Candied Pecans

• ½ cup maple syrup
• 1 tsp cinnamon
• Pinch nutmeg
• 1 cup pecan halves
• Candied Pecans Recipe

For the Chocolate Drizzle

• ½ cup organic cocoa powder
• 1/3 cup olive oil
• 1 ½ cups maple syrup
• 2 tbsp vanilla

Step-by-Step Directions to Make Chocolate Bottom Pecan Pie

Prepare the Crust

Pulse almonds, pecans, dates, sugar, and cinnamon in a food processor until a sticky, crumbly mixture forms. Press into a 9-inch pie plate and chill.

Make the Chocolate Bottom

Blend cocoa powder, dates, maple syrup, vanilla, and chopped pecans until smooth. Pour ¾ cup into the crust and refrigerate for two hours. Reserve extra for Chocolate Truffles.

Prepare the Filling

Blend dates and coconut oil until smooth. Add remaining filling ingredients and process until creamy. Fold in chopped pecans and layer over the chocolate bottom.

Candied Pecans

Mix maple syrup, cinnamon, and nutmeg. Toss pecan halves and arrange decoratively. Chill for four hours.

Chocolate Drizzle

Blend cocoa powder, olive oil, maple syrup, and vanilla until silky. Drizzle before serving. For more drizzle inspiration, check out Chocolate Drizzle Cake Recipes.

Expert Tips for Pie Perfection

• Toast Your Pecans: Adds depth and crunch.
• Chill the Pie Plate: Easier crust shaping.
• Use Medjool Dates: For maximum sweetness and creaminess.
• Prep Ahead: Make the chocolate layer a day early to streamline assembly.

Creative Variations to Try

• Nut Swap: Use walnuts instead of almonds for a twist.
• Bourbon Boost: Add a splash to the filling for Southern flair.
• Caramel Layer: Add homemade caramel sauce between chocolate and pecan layers.
• Mini Pies: Use a muffin tin for individual servings.

Serving Suggestions That Wow

• Serve chilled with cinnamon whipped cream
• Pair with vegan vanilla ice cream for a dreamy combo.
• Garnish with extra candied pecans for texture and visual appeal.

FAQs About Chocolate Bottom Pecan Pie

Can I make this pie gluten-free? Yes! The crust uses nuts instead of flour, making it naturally gluten-free.

How long does it keep? Store in an airtight container in the fridge for up to 5 days.

Can I freeze it? Yes—freeze before adding candied pecans and drizzle for best results.

More Recipes to Sweeten the Deal

• Chocolate Truffles Recipe
• No-Fail Caramel Sauce
• Vanilla Ice Cream
• Candied Pecans Recipe
• Mini Apple Pot Pies with Oatmeal Crust

Final Thoughts: Pie Goals Achieved

This Chocolate Bottom Pecan Pie isn’t just a dessert—it’s a declaration. Rich, layered, and naturally sweetened, it’s perfect for holidays, potlucks, or any moment that deserves a little extra indulgence. Don’t forget to pair it with our favorite homemade olive oil ice cream for a treat that’s unforgettable.

Continue to Content

Yield: 1 9-inch chocolate bottom pecan pie

Chocolate Bottom Pecan Pie Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 40 minutes

This Chocolate Bottom Pecan Pie combines a fudgy chocolate base, naturally sweetened pecan filling, and a candied pecan topping for a show-stopping dessert. Perfect for holidays, potlucks, or any time you want a decadent treat, it’s naturally sweetened with dates and maple syrup and topped with a rich chocolate drizzle.

Print

Ingredients

For the Crust:

• ½ cup almonds
• 1 ½ cups pecans
• ¼ cup coconut sugar or evaporated cane sugar
• 6 soft pitted dates
• ½ tsp cinnamon

For the Chocolate Bottom:

• ¾ cup cocoa powder
• ¾ cup soft pitted dates
• 2 tbsp maple syrup
• 1 tbsp vanilla
• 1 ¼ cups chopped pecans

For the Candied Pecans:

• ½ cup maple syrup
• 1 tsp cinnamon
• Pinch nutmeg
• 1 cup pecan halves

For the Chocolate Drizzle:

• ½ cup organic cocoa powder
• 1/3 cup olive oil
• 1 ½ cups maple syrup
• 2 tbsp vanilla

Instructions

1. Prepare the Crust: Pulse almonds, pecans, dates, sugar, and cinnamon in a food processor until sticky and crumbly, then press into a 9-inch pie plate and chill.
2. Make the Chocolate Bottom: Blend cocoa powder, dates, maple syrup, vanilla, and chopped pecans until smooth, pour ¾ cup into the crust, refrigerate two hours, and reserve extra for Chocolate Truffles.
3. Prepare the Filling: Blend dates and coconut oil until smooth, add remaining ingredients, and process until creamy. Fold in chopped pecans and spread over the chocolate bottom.
4. Candied Pecans: Mix maple syrup, cinnamon, and nutmeg, toss pecan halves, and decorate the pie. Chill at least four hours before serving.
5. Chocolate Drizzle: Blend cocoa powder, olive oil, maple syrup, and vanilla until smooth, then drizzle over the pie. For more ideas, see Chocolate Drizzle Cake Recipes.

Notes

Toast pecans for added crunch and flavor.

Chill your pie plate before pressing the crust for easier shaping.

Use Medjool dates for maximum natural sweetness.

Prepare the chocolate bottom a day ahead for easier assembly.

For a creative twist, add a layer of homemade caramel sauce between the chocolate and pecan layer

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 713Total Fat: 40gSaturated Fat: 3gUnsaturated Fat: 38gSodium: 209mgCarbohydrates: 78gFiber: 17gSugar: 34gProtein: 16g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Originally published in November 2013, this Chocolate Bottom Pecan Pie recipe has been updated in 2025 to improve clarity, enhance step-by-step instructions, optimize ingredient measurements, and add tips for holiday serving, creative variations, and internal recipe links for an easier baking experience.