Description
This Dark Chocolate Pecan Pie is a decadent twist on the classic pecan pie, enriched with rich dark chocolate chips for a luscious flavor combination. Featuring a homemade flaky pie crust and a luscious filling made from pecans, dark corn syrup, dark brown sugar, and warm spices, this pie is perfect for holiday gatherings or any special occasion. The filling sets beautifully as it cools, offering a perfect balance of crunchy pecans, smooth chocolate, and sweet gooeyness topped with a sprinkle of sea salt for a delightful contrast.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust (enough for 1 9-inch pie)
Filling
- 2 and 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 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 your favorite homemade pie crust recipe through step 5, then chill the dough. This resting period improves flavor and texture.
- Preheat the oven: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) to ensure an even bake.
- Roll out the dough: On a floured work surface, roll out one disc of chilled dough into a 12-inch circle. Rotate the dough a quarter turn with every few rolls for an even thickness. Carefully place the dough into a 9-inch glass pie dish, tuck it into the edges smoothly, and flute or crimp the crust edges for a decorative finish. No need to pre-bake the crust.
- Assemble the filling: Spread the pecans evenly over the unbaked pie crust. Sprinkle the dark chocolate chips evenly over the pecans.
- Mix the custard: In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until thick and fully combined.
- Pour and bake: Pour the filling mixture evenly over the pecans and chocolate chips in the crust. Bake the pie for 40-50 minutes, until the top is lightly browned and the filling is set. After 20 minutes, place a pie crust shield over the edges or tent loosely with aluminum foil to prevent overbrowning.
- Cool and serve: Remove the pie from the oven and set it on a wire cooling rack. Allow the pie to cool completely as the filling sets firm. Before slicing, sprinkle with coarse or flaky sea salt for an added flavor dimension. Serve with whipped cream or chocolate shavings if desired.
- Storage: Cover and store leftover pie at room temperature for 1-2 days or refrigerated for 4-5 days. The pie also freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
Notes
- You can prepare the filling mixture (except pecans and chocolate chips) a day ahead and refrigerate it tightly covered. Add pecans and chocolate chips just before assembling.
- The pie dough can be made 1-5 days ahead as it requires chilling, or freeze the extra dough for up to 3 months.
- Using a glass pie dish is recommended so you can visually monitor crust browning to prevent overcooking.
- Instead of dark chocolate chips, use semi-sweet or bittersweet chocolate chips or 6 ounces of chopped chocolate.
- Light corn syrup can be substituted for dark corn syrup if preferred.
- After baking, if the pie top or edges are browning too fast, use a pie crust shield or foil tent to protect them.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 430
- Sugar: 28g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
