Dark Chocolate Buttermilk Pecan Pie

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ashleyhas2manydogs 0

"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 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.



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