Description
This Dark Chocolate Pecan Pie combines the rich, gooey sweetness of traditional pecan pie with the deep, intense flavor of dark chocolate. A homemade flaky pie crust is filled with a luscious mixture of pecans, dark chocolate chips, and a spiced, buttery filling made with dark corn syrup and brown sugar. The pie is baked to perfection, topped with a sprinkle of coarse sea salt to enhance the flavors, making it an indulgent dessert perfect for special occasions or cozy nights in.
Ingredients
Scale
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
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 sprinkling on top
Instructions
- Prepare Pie Dough: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly before proceeding to ensure ease of handling and rolling.
- Preheat Oven and Roll Dough: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). On a floured surface, roll out one disc of the chilled dough into a 12-inch diameter circle, turning it about a quarter turn every few rolls to maintain an even thickness.
- Fit Dough into Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish, tucking it in with your fingers to smooth out and flange the edges by fluting or crimping. There is no need to prebake the crust.
- Prepare Filling Base: Evenly spread the pecans inside the pie crust. Sprinkle the dark chocolate chips evenly over the pecans. In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until fully combined and slightly thickened.
- Assemble and Bake: Pour the filling mixture evenly over the pecans and chocolate chips in the pie crust. Place the pie in the preheated oven and bake for 40-50 minutes, until the top is lightly browned. After 20 minutes of baking, place a pie crust shield over the edges to prevent over-browning or tent the entire pie with foil if the top browns too quickly.
- Cool and Finish: Remove the pie from the oven and place it on a wire rack to cool completely. The filling will set as it cools. Once cooled, sprinkle coarse or flaky sea salt over the top if desired. Slice and serve, optionally topped with whipped cream and chocolate shavings.
- Store Leftovers: Cover leftover pie and store at room temperature for 1-2 days or in the refrigerator for 4-5 days to maintain freshness.
Notes
- You can use a homemade or store-bought pie crust depending on your preference and time.
- Ensure the eggs are at room temperature for best mixing results.
- Adjust the amount of sea salt sprinkled on top according to your taste preference to balance sweetness.
- If the pie browns too quickly, using a pie crust shield or foil tent prevents burning while allowing the filling to cook properly.
- This pie is best served at room temperature or slightly chilled.
- For added indulgence, top slices with whipped cream and chocolate shavings.
- Let the pie cool completely to allow the filling to set properly for clean slicing.
