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Chocolate Pecan Pie Recipe

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4 from 42 reviews

This rich and decadent Chocolate Pecan Pie combines the classic Southern pecan pie with bittersweet chocolate for a luxurious twist. Toasted pecans are nestled in a flaky pie crust and topped with a luscious chocolate-corn syrup filling, baked to perfection. A perfect dessert for holiday gatherings or a special treat.

Ingredients

Pie Crust

  • 1 Perfect Pie Crust or 1/2 (14.1 oz.) package store-bought pie crust

Filling

  • 1 1/2 cups toasted pecan halves
  • 3 oz. bittersweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into pats
  • 1 cup dark corn syrup
  • 1/2 cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 Tbsp. cocoa powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. table salt

Instructions

  1. Press pie crust into dish and add pecans: Preheat your oven to 325°F. Press the unbaked pie crust into a 9-inch ungreased deep dish pie pan and crimp the edges to your liking. Scatter the toasted pecan halves evenly over the crust.
  2. Make chocolate mixture: In a medium microwave-safe bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave on half power in 30-second intervals, stirring between each, until the mixture is melted and smooth, about 1 minute total. Allow it to cool slightly before proceeding.
  3. Mix pie filling: In a large bowl, whisk together the dark corn syrup, light brown sugar, eggs, cocoa powder, vanilla extract, and table salt until fully combined. Gradually whisk in the slightly cooled chocolate and butter mixture until smooth.
  4. Pour filling into crust: Pour the prepared filling over the pecans in the pie crust. To catch any drips during baking, place the pie on a rimmed baking sheet.
  5. Bake pie: Bake in the preheated oven for 55 to 60 minutes, or until the filling is set and slightly puffed. If the crust begins to darken too much, tent it with aluminum foil to prevent burning.
  6. Let pie cool: Remove the pie from the oven and cool completely on a wire rack before serving. Store any leftovers refrigerated to maintain freshness.

Notes

  • Use room temperature eggs to ensure the filling mixes evenly and bakes properly.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant.
  • Placing the pie on a rimmed baking sheet helps prevent oven spills and makes cleanup easier.
  • If the crust edges brown too quickly during baking, shield them with foil to avoid burning.
  • Let the pie cool completely to allow the filling to set perfectly before slicing.

Find it online: https://flavorspath.com/chocolate-pecan-pie-recipe/