Double Chocolate Pecan Pie Tart (No Corn Syrup)

A truly indulgent double chocolate pecan pie tart, with an Oreo cookie crust and a gooey, fudgy, brownie-like chocolate filling topped with toasted pecans (made without corn syrup!), this chocolate-y twist on classic pecan pie is destined to become a holiday favorite!

double chocolate pecan pie tart via

This is probably not the best lead in to a pecan pie tart, but seeing as we’re all friends here, I’m going to be honest with you: I’m actually not a huge fan of classic pecan pie.

Pecan pie purists may disagree, but the corn syrupy filling that so often separates into a goopy, saccharine stripe beneath the otherwise innocent pecans in many traditional versions ruins the whole thing for me.

It’s one of the few desserts that’s just too sweet, even for my sugar-loving tastebuds. But, I adore pecans, and wanted to revamp a classic pecan pie for the holiday season.

double chocolate pecan pie tart via
double chocolate pecan pie tart via

Why you’ll love this chocolate pecan pie

This chocolate pecan pie tart borrows the best parts of pecan pie, specifically, those namesake pecans, which sit gloriously in a toasty, generous layer above a fudgy maple chocolate filling. It’s a dessert that’s as equally indulgent as the original, but a whole lot more complex.

And, it does it all with less sugar and zero corn syrup.

Of course, I added chocolate. Dark chocolate (also not surprising), the natural bitterness tempering what can be cloyingly sweet. We’re not staying too far away from sugar though, with caramel notes from brown sugar, and pure maple syrup, which I use in place of corn syrup, a mellow, earthy complement to the cocoa and pecans.

double chocolate pecan pie tart via

I originally baked this pecan pie tart as an actual pie, with a classic all-butter pie crust, and it was… good. But it became decidedly great – and possibly my favorite pie of the season so far – when paired with a chocolate cookie crust.

Simply pressing the delectable Oreo crumbs into a tart pan is not only a lot easier (and cuts the prep time down significantly), but because the collective ingredients are so rich, the tart benefits from a thinner profile.

As a result, the filling cooks faster, more evenly, and eliminates the separation you tend to find with chocolate pecan pies, where as the pie bakes, the chocolate floats to the top above an overly sweet, syrupy bottom layer.

double chocolate pecan pie tart via

Nope, this is all chocolate, all the way through, save for the craggly top, dotted with pecan halves that become wonderfully toasted and fragrant in the oven.

It’s a happy marriage between pecan pie and a really chewy, fudgy brownie, and I can’t get enough.

double chocolate pecan pie tart via

The ingredients for a chocolate pecan pie

This chocolate-y twist on traditional pecan pie is made with simple ingredients (and no corn syrup!). If you bake often, I’m guessing you have most of them in your pantry right now. Here’s what you’ll need:

  • Pecans
  • Dark chocolate
  • Butter
  • Maple syrup
  • Eggs
  • Brown sugar
  • Vanilla
  • Salt
  • Oreo cookies

Find all the exact measurements and full recipe instructions below.

double chocolate pecan pie tart via

My one complaint – and this is true of most nut desserts – is that it can be challenging to cut perfect slices, as the nuts tend to shimmy around the knife. You can remedy this a bit by using smaller pecan pieces rather than halves, and slicing with a really sharp knife.

Or, by closing your eyes when you bite into possibly wonky-shaped slivers of gooey, fudgy, delectable, chocolate pecan bliss…

Happy baking!!

double chocolate pecan pie tart via

If you make this chocolate pecan pie, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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double chocolate pecan pie tart via

Double Chocolate Pecan Pie Tart

  • Author: Laura Bolton
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: One 9-inch tart 1x
  • Diet: Vegetarian


A truly indulgent double chocolate pecan pie tart, with an Oreo cookie crust and a gooey, fudgy, brownie-like chocolate filling topped with toasted pecans (made without corn syrup!), this chocolate-y twist on classic pecan pie is destined to become a holiday favorite! Gluten-free friendly.



for the chocolate tart crust:

  • 20 chocolate sandwich cookies (such as OREO) ¹
  • 4 Tbsp unsalted butter, melted

for the chocolate pecan filling:

  • 4 Tbsp unsalted butter
  • 4 oz bittersweet chocolate, chopped ²
  • 1/4 cup pure maple syrup
  • 2 large eggs, room-temperature
  • 3/8 cup light brown sugar, packed
  • 11/2 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 11/2 cups pecan halves and pieces ³


Make the chocolate crust

  1. Preheat the oven to 350℉. Place a 9-inch tart pan with a removable bottom on a rimmed baking sheet. Set aside.
  2. Using a food processor, pulse together the chocolate sandwich cookies until mostly crushed. Drizzle in the melted butter and pulse until combined and you have a coarse, sandy crumb.
  3. Spoon the crumbs into the tart pan and use your fingers to gently press the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.
  4. Bake for 8 minutes, until the crust is just beginning to set. Remove from the oven and set aside while you prepare the filling. The tart shell does not need to cool completely.

Prepare the chocolate pecan filling

  1. Using either the microwave at 50% or a double boiler, melt the butter and chocolate together in a large bowl, stirring often, until smooth and creamy. Set aside.
  2. In another large mixing bowl, whisk together the maple syrup, eggs, brown sugar, vanilla, and salt until smooth and completely combined. Slowly pour the melted chocolate into the custard mixture while whisking quickly to fully combine.
  3. Pour the chocolate filling into the tart crust. Top with the pecans in an even layer.
  4. Bake for 18-22 minutes until the edges are set and the center is still slightly jiggly. The filling may gently puff up, but will settle down as it cools.
  5. Remove from the oven and let cool completely on a wire baking rack, 2-3 hours. Serve with a dusting of confectioners sugar or a dollop of fresh whipped cream. Enjoy!!


¹ Be sure to include the cookie filling as well! For a gluten free tart, simply use gluten free Oreo cookies.

² I like to use a 70% cocoa chocolate bar for this tart but go with your favorite!

³ Whole pecan halves look prettier, but the tart tastes better with smaller pecan pieces (and is easier to slice). I compromise by using equal parts of each.

  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: american

Keywords: pecan pie tart, chocolate pecan pie, chocolate tart, pecan tart, nut pie, no corn syrup, maple syrup, toasted pecans, holiday dessert, oreo crust, chocolate cookie, gluten free

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  1. 11.19.21
    Mb said:

    Do you think it would work in a gingersnap crust?

    • 11.19.21
      Laura said:

      Hi MB! I haven’t tried that, but I would think so, the two crusts are similar.

  2. 12.6.20
    Pam Hunt said:

    Sounds divine! Does it freeze well? I want it for Christmas but have to make it in advance.

    • 12.14.20
      Laura said:

      Hi, Pam! I haven’t tried freezing this tart and I’m not sure how well that would work. But, you can definitely make it the day before 🙂

    • 11.18.21
      Rusty said:

      Sounds amazing! If I wanted to add bourbon, would I need to make any adjustments?

      • 11.18.21
        Laura said:

        Hi Rusty! I guess it depends on how much you wanted to add 🙃 I would think you could definitely add 1 Tbsp (maybe 2 Tbsp?) without making any other adjustments. Enjoy!

  3. 11.24.20
    Stephanie said:

    Really excited to try this recipe! But I’m thinking of using a chocolate all-butter crust (in a regular 9 in pie pan). Do you think I should blind-bake the crust first, then stick to your recommended bake time?

    • 11.25.20
      Laura said:

      Hi, Stephanie! Yes, I would definitely blind bake the crust if you’re doing a traditional pastry. Otherwise, you’ll end up with a soggy (or even raw) pie bottom since the filling only takes about 20 minutes to bake. Hope you enjoy!!

  4. 11.22.20
    Karen said:

    Can this be made in a regular pie dish/pan and not in a tart pan w/removable bottom? Looks amazing!

    • 11.22.20
      Laura said:

      Hi, Karen!! Yes, you can use a regular pie dish. I like using a tart pan because it’s shallower which speeds up the baking time a bit and ensures even cooking. The removeable bottom is also helpful for clean slices (but even the wonkiest pieces still taste delicious!). Enjoy!!

  5. 9.26.20
    C Acosta said:

    Do you use the Oreo filling as well as the cookie?

    • 9.27.20
      Laura said:

      Hi, C! Yep, the whole cookie. Enjoy!

  6. 11.17.19
    Vanessa said:

    I made your tart for a dinner party last night and my guests loved it! Great idea with the Oreos!

  7. 12.26.18
    Abby Williams said:

    Hey Laura!
    Your recipes are just sweet a you are dear! I made them tonight following your recipe and my husband and children just loved them! Just keep going with your lovely blog!

  8. 11.19.18
    Lorraine said:

    I just came across your blog. Wow! Great photography and luscious desserts. Oreos and pecans are among my favorite foods. I can’t wait to try them together!

  9. 11.19.18

    Such a gorgeous tart, I love the chocolate cookie crust paired with the pecans!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.