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Dark Chocolate Buttermilk Pecan Pie

Rated as 4.67 out of 5 Stars

"Since the first time I put this together four years ago, it now is a must for all our family gatherings. When I pull it out of the oven, I sprinkle a handful of leftover dark chocolate chips on top."
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2 h 30 m servings 353
Original recipe yields 16 servings (2 9-inch pies)


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  1. Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
  2. 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.
  3. Mix sugar, flour, and salt together in a bowl.
  4. Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
  5. Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 353 calories; 18.6 43.3 5.9 70 236 Full nutrition

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I also added 1/2 cup of butter to the chocolate, since I didn’t have a double broiler. I took the pie out after the suggested cooking time, and realized it needed a little more time. I changed t...

It was pretty good but not my favorite. I think it's my fault though Bc I used some leftover walnut pieces and they tasted stale. My other family members liked it though.

Excellent pie - definitely on my favorites list! I did add 1/2 cup butter with melted chocolate - was concerned about it not having any - turned out wonderful!