Description
This decadent Chocolate Pecan Pie features a rich bittersweet chocolate filling combined with crunchy pecans nestled in a tender, homemade pie crust. The smoky sweetness of corn syrup and pure cane sugar complement the intense chocolate flavor, making this a perfect dessert for special occasions or holiday gatherings.
Ingredients
Units
Scale
Pie Crust
- 1 cup flour
- 1/2 cup shortening
- 1/2 teaspoon salt
- 1 tablespoon sugar
- dash of baking powder
- 4 tablespoons cold water
Chocolate Pecan Filling
- 5 ounces bittersweet chocolate (65% cacao or higher) (if using chocolate chips use a scant 1 cup)
- 1 cup corn syrup
- 1/2 cup pure cane sugar
- 3 eggs, beaten
- 3 tablespoons butter
- 1 tablespoon vanilla
- 1–1/2 cups chopped pecans (for filling)
- 1/2 cup whole pecans (for outer edge of pie)
Instructions
- Prepare Pie Crust: Preheat the oven to 350°F (175°C). In a bowl, stir together the flour, salt, sugar, and baking powder. Cut in the shortening with a fork until the mixture is crumbly. Add the cold water all at once and mix just until it forms a ball. Avoid kneading or over-mixing. Roll out the dough on a heavily floured counter; due to softness, roll it onto the rolling pin and unroll into a 9-inch pie plate. Tuck under the edges and crimp by hand or with a fork. Set aside.
- Melt Chocolate Mixture: Melt the bittersweet chocolate and butter together in the microwave for 1 to 1-1/2 minutes. Whisk until smooth and completely melted. Set aside to cool slightly.
- Mix Filling: In a large bowl, whisk together the corn syrup, pure cane sugar, beaten eggs, and vanilla until thoroughly combined using a hand whisk or mixer. Then, whisk the cooled chocolate mixture into the egg mixture. Fold in the chopped pecans gently to combine.
- Assemble Pie: Pour the chocolate-pecan filling into the unbaked pie shell. Arrange the whole pecans around the outer edge of the pie to garnish.
- Bake: Bake the pie in the preheated oven for 50 to 55 minutes. A toothpick inserted near the center will not come out completely clean but there should be no wet batter. The center should be slightly wobbly but not liquid. It’s better to err on the side of slightly underbaking as the filling will set as it cools.
- Cool and Serve: Allow the pie to cool completely to room temperature to finish setting before serving.
Notes
- Use high-quality bittersweet chocolate (65% cacao or higher) for a rich, deep chocolate flavor.
- Do not overwork the pie dough to keep it tender and flaky.
- The pie center will appear slightly wobbly when done, this ensures it is moist and not overbaked.
- Use a light touch when folding in pecans to avoid breaking them up too much.
- You can prepare the pie crust and filling ahead of time and bake when ready to serve.
- Let the pie cool completely for best slicing results.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 30g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
