Description
This rich and decadent chocolate pecan pie combines a flaky homemade pie crust with a luscious filling of dark and semi-sweet baking chocolates, toasted pecans, and a sweet, spiced corn syrup mixture. Perfect for holidays or any special occasion, this pie is baked to a golden perfection and cooled to set for a slice of irresistible dessert.
Ingredients
Scale
Crust
- 1 recipe homemade pie crust (or store-bought)
Filling
- 3 eggs at room temperature
- 3/4 cup dark corn syrup
- 1/2 cup packed dark brown sugar
- 3 tablespoons unsalted butter, melted, slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Pecans & Chocolate
- 3 oz. bittersweet baking chocolate, chopped 1/4-inch
- 3 oz. semi-sweet baking chocolate, chopped 1/4-inch
- 1 1/2 cups roughly chopped raw pecan halves, not too small
- 3/4 cup whole raw pecan halves for topping
- 1 tablespoon melted unsalted butter for brushing pecans
Instructions
- Prepare Pie Crust: Make the homemade pie crust according to your recipe or use a store-bought crust. Once formed, brush with egg wash and chill overnight or for at least 2 hours to firm up.
- Blind Bake Crust: Preheat oven to 375 degrees F. Line the pie shell with parchment paper and fill with pie weights, dried beans, or rice to prevent shrinking. Bake for 20 minutes until pale and just starting to brown. Remove weights and parchment, then cool completely on a wire rack. Reduce oven temperature to 350 degrees F.
- Make Filling Mixture: In a medium bowl, whisk together eggs, dark corn syrup, dark brown sugar, melted butter, vanilla extract, salt, cinnamon, cloves, and nutmeg just until combined. Avoid over whisking to prevent air bubbles.
- Assemble Pie: Evenly spread the roughly chopped pecans inside the cooled pie shell. Sprinkle the chopped bittersweet and semi-sweet chocolate over the pecans. Pour the filling mixture carefully over the pecans and chocolate.
- Top Pie: Arrange the whole pecan halves in a decorative pattern on top of the filling. Brush the pecans with melted butter to enhance browning and prevent burning during baking.
- Bake Pie: Bake at 350 degrees F for 50 minutes or until the filling’s center temperature registers 195-200 degrees F with an instant-read thermometer. If edges brown too quickly, cover them with foil or a pie shield. The center should mostly set with a slight jiggle when done.
- Cool Pie: Remove from oven and cool completely on a wire rack for about 2 hours to allow the filling to set properly. Avoid refrigerating while hot to prevent filling collapse. Serve at room temperature.
Notes
- The pie dough can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months. Thaw in the fridge before use.
- Pie shell can be formed and refrigerated or frozen before blind baking to save time.
- Blind bake the crust and cool it up to 24 hours in advance for convenience.
- The filling can be whisked and refrigerated up to 24 hours before baking; bring to room temperature before assembling.
- Store leftover pie wrapped in plastic wrap in the refrigerator for up to 4 days. Bring to room temperature before serving or reheat in a 300°F oven for 5 to 10 minutes for crisp crust.
- Use an instant-read thermometer to check doneness for best results; the center should be 195-200 degrees F.
- Do not refrigerate pie before it's cooled completely to avoid pie collapse.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
