National Chocolate Pecan Pie Day

National Chocolate Pecan Pie Day is celebrated on August 20 each year, a sweet excuse to savor the classic pecan pie with a rich chocolate twist and share a slice with someone you like.

History of National Chocolate Pecan Pie Day

Food-themed observances have a way of sticking when they’re simple and joyful, and August 20 became the widely listed date for celebrating chocolate pecan pie across popular holiday calendars and websites. The companion date for plain pecan pie shows up in July, but this August day is reserved for the cocoa-boosted version.

As for the dessert itself, pecan pie is rooted in the American South, while the “with chocolate” variation is a natural evolution—mixing pecans, chocolate, eggs, and a sugary syrup in a crust and baking it until glossy and set.

Pecan history stretches back far before modern recipes; the nuts are native to North America and were eaten by Indigenous peoples long before pecan pie rose to fame in the early 20th century.

Why is National Chocolate Pecan Pie Day important?

This day is a tiny celebration of hospitality—the kind where a warm dessert on the table turns an ordinary evening into something people remember. Chocolate pecan pie carries that feeling of “home,” whether your home is a studio apartment or a house full of cousins, and the date nudges us to slow down long enough to enjoy it.

It’s also a nod to culinary history and local foodways. The nuts come from North American trees, the pie has Southern roots, and the chocolate touch shows how recipes continue to evolve as they travel between families, diners, and bakeries. A small holiday like this reminds us that tradition isn’t frozen; it’s something we bake, tweak, and pass along.

• It invites friends to gather around a shared plate.
• It turns a weekday into a small celebration without fuss.
• It keeps a regional favorite alive in modern kitchens.
• It supports local bakeries when you buy a slice instead of baking.
• It’s a tasty way to learn a bit of food history.

How to Celebrate National Chocolate Pecan Pie Day

Keep it easy. If you like to bake, make a simple version with a store-bought crust and focus on good ingredients—fresh pecans, decent chocolate, and enough time for the pie to cool so it slices cleanly. If baking isn’t your thing, pick up a slice from a neighborhood bakery and enjoy it with coffee after dinner.

Add a small twist if you’re curious: a spoonful of bourbon in the filling, a pinch of flaky salt on top, or a scoop of vanilla ice cream on the side. Share a photo, jot the recipe in a notebook for next time, or drop off a couple of slices to a neighbor who could use a pick-me-up. Little traditions like this have a way of sticking around.

• Bake one pie and swap slices with a friend.
• Try mini tartlets if a whole pie feels like too much.
• Toast the pecans first for extra crunch and aroma.
• Save the recipe card so future you can repeat the win.
• Pair a bakery slice with coffee and a short walk.

Chocolate Pecan Pie recipe

Ingredients (9-inch / 23 cm pie)

• 1 pie crust (store-bought shell or rolled dough), or use the quick homemade option in Step 2C.
• Pecans 200 g (about 2 cups); chop ⅔ and leave ⅓ whole for the top.
• Dark chocolate 100 g (60–70%), finely chopped.
• Unsalted butter 60 g.
• Eggs 3 large (room temperature).
• Brown sugar 120 g (about ½ cup, packed).
• Granulated sugar 50 g (about ¼ cup) — optional if you prefer less sweet.
• Light corn syrup or golden syrup 160 ml (about ⅔ cup)
  Swap option: 80 ml maple syrup + 80 ml runny honey.
• Vanilla extract, 2 tsp.
• Fine salt ½ tsp.
• Optional: bourbon 1 Tbsp, or 1 tsp espresso powder/cocoa for deeper flavor.

Preparation

1. Heat and prep nuts
   Preheat oven to 190°C / 375°F. Spread pecans on a tray and toast 8–10 minutes until fragrant. Cool. Keep ⅓ whole for decorating; chop the rest.
2. Crust — choose one path

• 2A. If using a frozen, pre-formed pie shell:
  Keep it in its foil tin. Prick the base (dock) with a fork. Set on a baking sheet and bake 10–12 min until just starting to set; cool 10 min. This quick par-bake helps prevent a soggy bottom.
• 2B. If using refrigerated rolled pie dough:
  Unroll into a 9-inch (23 cm) pie pan. Gently ease dough into the corners (don’t stretch), trim, and crimp edges. Dock the base. Chill 20–30 min (firmer dough = less shrinkage).
  Line with parchment and fill with pie weights/beans. Blind-bake 15 min at 190°C/375°F. Remove parchment and weights, optionally brush the base with a little beaten egg white (creates a moisture barrier), and bake 5 min more until the surface looks dry. Cool 10 min.
• 2C. Quick homemade crust (optional):
  Mix 190 g (1½ cups) flour, ½ tsp salt, 1 Tbsp sugar. Cut in 115 g (½ cup) cold butter to pea-size. Sprinkle in 3–5 Tbsp ice water just until dough holds. Form a disk, chill 30 min, roll to ~30 cm (12 in), fit into pan, then follow Step 2B blind-bake times.

3. Lower oven
   Reduce temperature to 180°C / 350°F for the filled pie.
4. Make the chocolate base
   Melt chocolate and butter together (microwave in short bursts or over a bain-marie). Stir until smooth; let cool to lukewarm.
5. Mix filling
   Whisk eggs, brown sugar, granulated sugar (if using), syrup, vanilla, salt, and optional bourbon/espresso until smooth. Whisk in the melted chocolate mixture.
6. Assemble
   Stir in the chopped pecans. Pour into the warm, par-baked crust. Arrange the whole pecans on top.
7. Bake
   Bake at 180°C / 350°F for 45–55 minutes on the lower rack (or on a preheated baking sheet). The edges should be set, and the center should still wobble slightly like jelly. If the crust edge browns too fast, shield it with foil.
8. Cool and serve
   Cool on a rack 3–4 hours to fully set. Serve at room temperature plain or with lightly sweetened whipped cream. Refrigerate leftovers up to 4 days; warm slices briefly if you like.

Tips

• For extra insurance against a soggy base, keep the crust cold before baking, par-bake as above, and brush with egg white.
• Don’t overbake: pull it when the center still has a soft jiggle; it will finish setting as it cools.
• A tiny pinch of flaky salt on the cooled pie makes the chocolate pop.

National Chocolate Pecan Pie Day Dates Table