Description
This Dark Chocolate Pecan Pie is a rich, indulgent dessert combining the crunchy texture of pecans with the deep flavor of dark chocolate. The homemade pie crust complements the sweet, gooey filling made with dark corn syrup, brown sugar, eggs, and warm spices. Perfect for holidays or special occasions, this pie offers a decadent twist on the classic pecan pie with a luscious chocolate element.
Ingredients
Units
Scale
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; halve or freeze extra crust)
Filling
- 2 1/2 cups (250g) shelled pecans
- 1 cup (180g) dark chocolate chips
- 3 large eggs, at room temperature
- 1 cup (240ml) dark 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 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 (optional)
Instructions
- Prepare the Pie Crust: Follow your homemade pie crust recipe through step 5, then let the dough chill completely.
- Preheat Oven and Roll Dough: Adjust oven rack to the lower third and preheat oven to 350°F (177°C). On a floured surface, roll out one disc of chilled dough into a 12-inch circle, turning dough a quarter turn every few rolls. Place dough carefully into a 9-inch pie dish, smooth it out, and flute or crimp the edges. No need to prebake the crust.
- Assemble Filling: Evenly spread the pecans inside the pie crust, then sprinkle the dark chocolate chips on top. In a large bowl, whisk eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon together until thick and fully combined. Pour this mixture evenly over the pecans and chocolate chips.
- Bake the Pie: Bake for 40-50 minutes until the top is lightly browned. After 20 minutes, cover the edges with a pie crust shield or tent with foil to prevent over-browning. Remove pie from the oven once done and cool completely on a wire rack, allowing the filling to set.
- Serve and Store: Sprinkle pie with coarse or flaky sea salt if desired. Slice and serve with whipped cream and chocolate shavings if you like. Store leftovers covered at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
- Make Ahead & Freezing: Combine filling ingredients (except pecans and chocolate) up to one day before assembly; refrigerate covered. Pie dough can be made and chilled 1-5 days ahead. Baked pie can be prepared one day ahead, cooled, covered, and stored at room temperature. Freeze baked pie up to 3 months; thaw overnight in the fridge before serving.
- Extra Pie Dough: Freeze the second dough disc up to 3 months; thaw overnight in the fridge before use.
- Pie Dish Recommendation: Use a glass 9-inch pie dish to monitor crust browning for best results.
- Chocolate Variations: Substitute dark chocolate chips with semi-sweet or bittersweet chocolate chips or 6 ounces chopped chocolate of your choice.
- Corn Syrup Alternatives: Light corn syrup can be used instead of dark corn syrup.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 450
- Sugar: 28g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
