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Dark Chocolate Pecan Pie Recipe

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4.2 from 15 reviews

A rich and indulgent Dark Chocolate Pecan Pie featuring a flaky homemade pie crust, a luscious filling of pecans and dark chocolate chips, sweetened with dark corn syrup and brown sugar, and infused with cinnamon and vanilla. Perfectly baked until golden with a delicate sprinkle of sea salt topping, this pie is a decadent twist on the classic Southern dessert.

Ingredients

Pie Crust

  • Homemade Pie Crust (recipe makes 2 crusts; use one for this 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 (optional)

Instructions

  1. Prepare Pie Crust: Follow your homemade pie crust recipe through step 5, chilling the dough properly to ensure a flaky and tender base.
  2. Preheat Oven: Adjust the oven rack to the lower third position and preheat your oven to 350°F (177°C) to prepare for baking.
  3. Roll Out Dough: On a floured surface, roll out one disc of chilled pie dough into a 12-inch diameter circle, turning the dough a quarter turn every few rolls for even thickness. Carefully transfer it into a 9-inch pie dish, tucking and smoothing to fit, then flute or crimp the edges. No need to pre-bake the crust.
  4. Assemble Filling: Evenly distribute the pecans inside the pie crust, then sprinkle dark chocolate chips evenly on top. In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until thick and fully combined. Pour this mixture evenly over the pecans and chocolate chips.
  5. Bake Pie: Place the pie in the preheated oven and bake for 40-50 minutes, until the top is lightly browned. After 20 minutes, cover the edges with a pie crust shield or tent the entire pie with aluminum foil to prevent over-browning.
  6. Cool Pie: Remove the pie from the oven and transfer to a wire rack to cool completely. The filling will set as it cools, forming a firm, decadent texture.
  7. Serve: Just before serving, sprinkle with coarse sea salt if desired. Slice and serve plain or topped with whipped cream and chocolate shavings for an added touch of elegance. Store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Notes

  • You can freeze the second disc of pie dough for later use.
  • The pie crust does not need to be pre-baked for this recipe.
  • Use a pie crust shield or foil to protect the crust edges during baking to prevent burning.
  • Dark corn syrup provides a rich flavor, but you can substitute with light corn syrup if needed.
  • Let the pie cool completely to allow the filling to set properly before slicing.

Find it online: https://cozyplatter.com/dark-chocolate-pecan-pie-recipe/