Description
This Dark Chocolate Pecan Pie combines the rich, nutty flavors of toasted pecans with the decadence of dark chocolate chips in a buttery homemade pie crust. Sweetened with dark corn syrup and brown sugar, highlighted by a touch of cinnamon and sea salt, this classic pie is perfect for holiday gatherings or any special occasion. The filling is poured over the pecans and chocolate chips and baked until set, making it an indulgent yet timeless dessert.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust (recipe yields 2 crusts; use one disc or halve the recipe)
Filling
- 2 and 1/2 cups (250g) shelled pecans
- 1 cup (180g) dark chocolate chips (or semi-sweet chocolate chips/chopped chocolate, 6 ounces)
- 3 large eggs, at room temperature
- 1 cup (240ml) dark corn syrup (or light corn syrup)
- 1/2 cup (100g) packed dark brown sugar (or light brown sugar)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- Coarse sea salt or flaky sea salt, for topping
Instructions
- Prepare the Pie Crust: Follow the homemade pie crust recipe through step 5 and chill the dough. Once chilled, adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Roll Out the Dough: On a floured surface, roll one disc of chilled dough into a 12-inch diameter circle, turning a quarter turn every few rolls for even thickness. Carefully transfer the dough to a 9-inch pie dish and fit it smoothly into the dish. Flute or crimp the edges as desired. There is no need to prebake the crust.
- Assemble the Filling: Spread the pecans evenly in the bottom of the prepared pie crust. Sprinkle the dark chocolate chips evenly over the pecans. In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until fully combined and slightly thickened.
- Pour the Filling: Pour the egg and syrup mixture evenly over the pecans and chocolate chips in the pie crust, ensuring the nuts and chocolate are well covered.
- Bake the Pie: Bake the pie for 40 to 50 minutes. After the first 20 minutes, place a pie crust shield or tent the edges with aluminum foil to prevent over-browning. If the top browns too quickly, tent the entire pie with foil. The pie is done when the top is lightly browned and the filling is set.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely; the filling will set as it cools. Sprinkle the top with coarse or flaky sea salt if desired. Slice and serve, optionally topped with whipped cream and chocolate shavings.
- Store Leftovers: Cover and store leftover pie at room temperature for 1 to 2 days or refrigerate for 4 to 5 days. The pie can also be frozen for up to 3 months; thaw overnight in the fridge before serving.
Notes
- Make Ahead & Freezing: Combine all filling ingredients except pecans and chocolate chips up to a day ahead and refrigerate until assembly. Pie dough can be made 1-5 days ahead. Baked pie can be stored at room temperature for a day or frozen up to 3 months.
- Extra dough can be frozen for up to 3 months; thaw overnight before use.
- Use a glass pie dish for better visibility of crust doneness.
- You can substitute semi-sweet chocolate chips or chopped chocolate in place of dark chocolate chips.
- Light corn syrup can be used instead of dark corn syrup.
Nutrition
- Serving Size: 1 slice (approximately 1/9 pie)
- Calories: 460
- Sugar: 32g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
