Salted Caramel Chocolate Pecan Pie: A Decadent Triple Threat Dessert

Remember those moments when you can’t decide between chocolate cake, pecan pie, or salted caramel anything? Yeah, I solved that problem. This Salted Caramel Chocolate Pecan Pie is what happens when you stop choosing and just go for broke.

I created this recipe after a particularly intense Thanksgiving where I made three separate desserts because everyone wanted something different. Spoiler alert: now I just make this one pie and everyone’s happy. The chocolate lovers get their fix, the pecan pie traditionalists are satisfied, and the salted caramel crowd (me, always me) gets exactly what they need.

Fair warning though—this isn’t a “light dessert.” This is a full-on, unapologetic celebration of everything delicious. But if you’re going to indulge, you might as well do it right.

Why You’ll Love This Recipe

Triple Threat of Flavors: This pie doesn’t mess around. You get a rich chocolate layer, gooey salted caramel, and crunchy toasted pecans all in one bite. It’s basically three desserts disguised as one pie.

Easier Than It Looks: I know it sounds complicated with all those layers, but each step is straightforward. If you can make caramel and melt chocolate, you’re golden. The layers do their own thing in the oven.

Texture Heaven: Crunchy pecans, silky chocolate, gooey caramel, and flaky crust—every single bite hits different. This is what food people mean when they say “complex mouthfeel,” except I actually mean it tastes amazing.

Total Showstopper: Bring this to any gathering and watch it become the main conversation topic. People will legitimately ask if you went to pastry school. You don’t have to tell them it took less than 90 minutes. 😉

Make-Ahead Friendly: You can prep this the day before any big event. Actually, the flavors get even better after a night in the fridge. Less stress for you, better dessert for everyone.

Satisfies Everyone: Got picky eaters? Chocolate haters (do they even exist)? This pie converts people. I’ve seen it happen. The combination is so good that even people who “don’t like pecan pie” go back for seconds.

Ingredients with Key Notes

For the Pie Crust:

• 1 store-bought or homemade 9-inch pie crust – Deep dish works best here since we’re packing in layers

For the Chocolate Layer:

• 6 ounces dark chocolate (60-70% cacao) – Don’t use chocolate chips; get a good bar and chop it
• 4 tablespoons unsalted butter – Room temperature
• 2 large eggs – Bring these to room temp too
• ¼ cup granulated sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Salted Caramel Layer:

• ¾ cup granulated sugar – For the caramel
• 4 tablespoons unsalted butter – Cut into pieces
• ⅓ cup heavy cream – Room temperature is easier to work with
• 1 teaspoon flaky sea salt (plus extra for topping) – This is mandatory

For the Pecan Topping:

• 1½ cups pecan halves – Toasted until fragrant
• 2 tablespoons light corn syrup – Helps them stick and adds shine
• 1 tablespoon brown sugar – Adds depth

Key Ingredient Notes:

Dark Chocolate: This is where quality matters. Get something you’d actually eat on its own. I use 70% cacao because it balances the sweetness perfectly, but 60% works if you prefer it sweeter.

Flaky Sea Salt: Maldon or another good flaky sea salt is non-negotiable here. Table salt will make this taste like a salt lick instead of a sophisticated dessert.

Heavy Cream: Must be at least 36% fat for both layers. Lower fat content won’t give you the right texture, and we’re not doing all this work for mediocre results.

Pecans: Fresh is crucial. Stale pecans taste bitter and will ruin the whole vibe. Give them a quick taste before using—if they’re not buttery and slightly sweet, toss them.

Step-by-Step Instructions

Prep Work First

Get Your Crust Ready: Press your pie crust into a 9-inch deep-dish pie pan. Trim and crimp the edges however you like. Prick the bottom with a fork about 10 times. Stick it in the fridge while you prep everything else.

Toast Those Pecans: Spread pecans on a baking sheet and toast at 325°F for 10-12 minutes until they smell incredible. Watch them closely—burnt pecans are the enemy. Let them cool completely while you work on the layers.

Make the Chocolate Layer

Melt the Chocolate: Set up a double boiler (or just put a heatproof bowl over a pot of simmering water). Add the chopped dark chocolate and butter. Stir until completely smooth and melted. Remove from heat and let it cool for 5 minutes.

Mix the Base: In a separate bowl, whisk together eggs, sugar, heavy cream, vanilla, and a pinch of salt until smooth. Slowly pour the cooled chocolate mixture into the egg mixture while whisking constantly. You don’t want scrambled eggs in your chocolate layer—trust me on this.

Pour and Set: Pour the chocolate mixture into your prepared pie crust. It should come about halfway up the crust. Pop it in the fridge while you make the caramel. This helps the layers stay distinct.

Create the Salted Caramel

Start the Sugar: In a medium saucepan over medium heat, sprinkle the sugar in an even layer. Don’t touch it at first. Just let it melt. After about 6-8 minutes, when it starts turning golden, you can gently swirl the pan.

Watch It Carefully: Once the sugar is a deep amber color (think old pennies), remove it from the heat immediately. Sugar goes from perfect to burnt in about 30 seconds, so stay focused here.

Add Butter: Carefully whisk in the butter pieces. It’ll bubble up like crazy—this is normal and actually pretty cool to watch. Keep whisking until smooth.

Pour in Cream: Slowly add the heavy cream while whisking constantly. More bubbling. More drama. Keep whisking until you have smooth, glossy caramel. Stir in the sea salt. Let this cool for 15 minutes—it needs to thicken slightly.

Assemble the Masterpiece

Layer the Caramel: Carefully pour the cooled caramel over the chocolate layer in the pie crust. Use a spoon to spread it gently if needed. Try not to disturb the chocolate layer too much.

Prepare Pecan Topping: In a small bowl, toss the toasted pecans with corn syrup and brown sugar until they’re all coated. Arrange them artfully (or chaotically—both work) on top of the caramel layer.

Final Touch: Sprinkle a generous pinch of flaky sea salt over the entire pie. This is your moment to be extra.

Bake It to Perfection

Into the Oven: Bake at 325°F for 40-45 minutes. The edges should be set, but the center can have a slight jiggle. It’ll firm up as it cools. If your crust edges are browning too quickly, cover them with foil.

Cool Completely: This is torture, but necessary. Let the pie cool at room temperature for 1 hour, then refrigerate for at least 3 hours. The layers need time to set properly. Cutting into it too early gives you a delicious mess instead of beautiful layers.

Finish Strong: Right before serving, sprinkle just a touch more sea salt on top. It makes the whole thing look professional and taste even better.

Serving Suggestions

This pie is ridiculously versatile, which honestly surprises me every time.

Slightly Warm with Ice Cream: Take the pie out of the fridge 30 minutes before serving, or warm individual slices for 15 seconds in the microwave. Top with vanilla ice cream. The contrast between warm gooey pie and cold ice cream is unbeatable.

Chilled and Clean: Some people (weird people, IMO) prefer this pie cold straight from the fridge. The layers are more distinct this way, and the caramel gets this amazing chewy texture. It’s still delicious, just different.

Coffee Pairing: A strong cup of black coffee or espresso cuts through the richness perfectly. This is my go-to afternoon treat combo when I need a serious pick-me-up.

Extra Caramel Drizzle: If you’re feeling particularly indulgent, warm up some extra caramel sauce and drizzle it on the plate around each slice. Is it necessary? No. Is it worth it? Absolutely.

Whipped Cream: A dollop of unsweetened whipped cream balances the sweetness. Just whip heavy cream until it forms soft peaks—no sugar needed.

Storage Tips

Room Temperature: You can leave this pie covered at room temperature for up to 6 hours if you’re serving it the same day. But honestly, I prefer keeping it chilled.

Refrigerator: Store covered in the fridge for up to 5 days. The chocolate layer stays fudgy, the caramel stays gooey, and the pecans maintain their crunch surprisingly well. Day 2 is actually my favorite.

Freezing: Wrap the cooled pie tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving. The texture holds up incredibly well.

Reheating: Warm individual slices in the microwave for 10-15 seconds if you want that gooey texture back. Or pop them in a 300°F oven for 8-10 minutes. The chocolate gets all melty again—dangerous territory.

Pro Tip: Use a hot, dry knife to cut clean slices. Run your knife under hot water, wipe it dry, then slice. Wipe and repeat between each cut. Your slices will look Instagram-worthy.