Dulce de Leche Chocolate Pecan Pie

Dulce de Leche Chocolate Pecan Pie

Pay de Dulce de Leche y Chocolate con Nuez  
10 Servings
Pati Jinich
Course: Dessert
Cuisine: American, Mexican
Keyword: Cajeta, Caramel, Chocolate, cinnamon, Dessert, Dulce de Leche, Pecan, Pie, Recipe
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Dulce de Leche Chocolate Pecan Pie, from Pati’s Mexican Table Season 7, Episode 13 "Mex’d Up American Regional Favorites"


For the crust:

  • 1 1/4 cups all-purpose flour, plus more to work the dough
  • Pinch of kosher or sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (or 1/2 cup) cold unsalted butter, diced
  • 1/4 cup cold water

For the filling:

  • 3 eggs
  • 1 cup Dulce de Leche or Cajeta
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher or sea salt
  • 2 cups (or 8 ounces) pecan halves, coarsely chopped
  • 2 ounces (or 1/3 cup) chopped bittersweet chocolate

To Prepare

To prepare the crust:
  • Place the flour, salt, sugar and diced cold butter in a food processor. Process a few times, until the mixture looks like a coarse meal. Add the cold water and process again a few times. The dough should become more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a flat ball, wrap in plastic wrap and refrigerate for until firm, about an hour.
To prepare the filling:
  • In a bowl, beat the eggs with a whisk until foamy. Incorporate the Dulce de Leche, brown sugar, corn syrup, melted butter and salt and whisk until it is well blended. Add the chopped pecans and chocolate and mix well.
To assemble the pie:
  • Set an oven rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Remove the dough from the refrigerator. Lightly dust your countertop, hands and a rolling pin with flour. Roll out the dough into about an 11” to 12” round. Place it in a pie mold, pressing the bottom and sides into the mold and crimp the edge on top.
  • Pour the filling into pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 55 minutes, or until the pie is set and edges have lightly browned. Remove from the oven and let cool before serving.

69 comments on “Dulce de Leche Chocolate Pecan Pie

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  1. This pie was a dream. I made a little change – instead of bittersweet chocolate I used raw cacao chips. I suspected the dulce de leche and sugar would be sweet enough to compensate. Was I right! This pie is – simply put – a revelation! Absolutely incredible … it rendered my family speechless. Mil gracias!

  2. Amazing! My daughter and I made this pie together and it was so easy. It is just the right mix of flavors and so decadent. Thank you!

    1. That’s an idea Liz, I guess the only thing that may happen is that the consistency of the filling may change a bit to somewhat more crystalized by the sugar, but is OK 😉

  3. Just pulled my pie from oven. Made my own dulce de leche and used chocolate chips because it’s what I had. Thought to myself, ‘that’s what Pati would do.’ Smells awesome. Hope it tastes as good. Thank you for being such an encouraging teacher Pati!

  4. Hi Pati
    Planning on making this and I have to make my own dulce de leche with a 14oz can, also what size pie should I make, can I us a 10in or what’s best thank you, can’t wait to try this

    1. So happy you decided to make your own dulce de leche Paul, yay! 9 1/2 or 10 inch pie mold works well for this recipe 😉

  5. Hi Path! Your recipe for pecan pie looks so delish. I hope to try making it for the holiday season. I’ve never had chocolate pecan pie. I’ve made one with a layer of cream cheese filling.
    I love your show.

  6. Hola paty,me encantan tus recetas pero yo no hablo inglés,ojala y contemplaras ponerlas también en español, por lo que he visto en comentarios de tus videos tienes mucha audiencia hispana, bendiciones

  7. Deliciousness! Pure and simple DELICIOUSNESS!!! Everything in a dessert that I adore! My family thanks you for our new recipe for pecan pie!

  8. Madre Santisima
    My mouth watered, my already ample hips quivered but I’m making this for Christmas…It starts for me on Dec 12th 😉😁
    Thank you for all your delicious recipes which I have encorporated into my family collection..Bendiciones y Gracias

  9. Pati, uno de mis platillos favoritos es el caldo de espinazo o caldo rojo, no sé si sea mexicano, pero estaría genial que lo prepararas. Saludos.

  10. I saw this on your cooking show on PBS and looked up the recipe to print. On the show you called for a 1/4 cup of brown sugar and a 1/4 cup of corn syrup. This recipe uses 1/2 cup of both. Which is correct? Can’t wait to try this recipe! Thank you!

        1. Hola Jovanna, puedes usar Goya, Nestle La Lechera o Eagle Brand. Cualquiera que encuentres en el supermercado esta bien 😉

  11. Can I use my own Dulce de Leche caramel that my make from condensed milk in my crockpot? I always have a few prepared cans in my pantry for the emergency potluck dessert

  12. Did any one bother to read the recipe? The recipe calls for 1/2 Cup of Brown Sugar and 1/2 Cup of Corn Syrup. In the video, Patti says 1/4 (quarter cup). Soooooo…. I was following the recipe and put 1/2 C of Brown sugar and realized that it was different. I used 1/4 C of corn syrup. My pie is in the oven, I’m sure it will taste great but …..can you clarify which is correct? Thanks.

    1. Oh after filming an episode, I sometimes work on the recipe to make it even more yum. The written recipe is what you should follow. Enjoy the pie, Maria.

  13. I made this recipe today, absolutely fabulous!! Thanks Pati !! I always wanted a pecan pie with pecans from top to bottom. The flavors are so amazing.

  14. I would like some help my child who has a milk allergy, and I was wondering if you could give me a solution with this recipe. You are great, and my other child (older) loves to sit down and watch you. He says for everything you make, “dad if you make that I am sure you would like it’. I am trying to get him to eat new things, Thank you for everything

  15. I made this pie on Thanksgiving Day and there was not even a crumb left!

    I could not find Corronado Dolce de Leche caramel cinnamin in time (I did find it two days later at another store) so I looked for a recipe online. Goat’s milk is available here and the other ingredients are raw sugar, vanilla bean and cinamin. It takes about 2 hours to make but it’s worth it! I’m making it all the time now because it’s so easy!

    Thanks for another good recipe!

  16. I left out the cinnamon and used the plain dulce de Leche and bought a frozen pie crust (I was in a hurry!) and it came out so beautiful and delicious! ¡Muchisimo gracías!

  17. I feel like Pati is my next door neighbor. I wanted to prepare this pie but even the Mexican stores do not carry the
    Coronado® Dulce de Leche Caramel Cinnamon. I have 13.4 oz Nestle La Lechera Dulce Leche Milk Based Caramel. I guess I can add some Cinnamon, if so how much. Or is there another substitute I can make?


  18. Very puzzled…. I wanted to try this recipe but gave up as I can not locate the Corronado Dolce de Leche caramel cinnamin. Now I see a the link to the product but still no progress as the web site does not mention or show the product so I called Barcel-USA and they confirmed this is not in their product line up.

    1. Hmmmm, if you can’t find the Dulce de Leche, you can add cinnamon to whichever brand that you can find. You can add it directly to the mixture. Have fun making the pie, Phil!

  19. I baked it & it’s waiting patiently in the fridge for tomorrow, IT LOOKS SO BEAUTIFUL ♥️. I’ll take a picture & share on Instagram and Facebook. Thank you Pati & HAPPY THANKSGIVING!

  20. Pati, this looks delicious! I’m having trouble finding where to buy Coronado® Dulce de Leche Caramel Cinnamon, though. Any recommendations? I can’t seem to find the exact one with cinnamon and caramel. Thanks in advance!

  21. Pati…. I stumbled across your TV program while baking this Sunday…Soooo Excited.
    Logged onto your web site and found this wonderful looking Dulce de Leche Caramel Cinnamon Chocolate Pecan Pie.
    I’d love to do this for Thanksgiving…
    Question, Can it be made a day ahead?
    How to store…counter top or place in fridge?

    Thank you!

    1. Oh I’m glad you found me, Lorraine. You can make it ahead and keep it in the fridge. Then bring it to room temp on the counter before serving. Happy Thanksgiving!