Description
This Dark Chocolate Pecan Pie combines the rich, buttery flavors of pecans with the deep intensity of dark chocolate, all nestled in a flaky homemade pie crust. The luscious filling is sweetened with dark corn syrup and brown sugar, enhanced by hints of vanilla, cinnamon, and sea salt, creating a perfect balance of flavors for a decadent dessert perfect for any occasion.
Ingredients
Scale
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
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 the pie dough: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly to ensure it’s firm and easy to handle.
- Preheat the oven and roll out dough: Adjust the oven rack to the lower third position and preheat to 350°F (177°C). On a floured surface, roll one disc of chilled dough into a 12-inch diameter circle, turning a quarter turn every few rolls for even thickness.
- Place dough in pie dish: Carefully transfer the rolled dough to a 9-inch pie dish. Tuck it in gently with your fingers to smooth and flange the edges by fluting or crimping. No need to prebake the crust.
- Add pecans and chocolate chips: Spread the pecans evenly inside the crust, then sprinkle the dark chocolate chips evenly over the pecans.
- Mix the filling: In a large bowl, whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until fully combined and slightly thickened.
- Fill the pie and bake: Pour the filling evenly over the pecans and chocolate chips. Bake in the preheated oven for 40-50 minutes until the top is lightly browned. After 20 minutes, shield the pie crust edges with a pie crust shield or tent with foil to prevent over-browning.
- Cool and serve: Remove the pie from oven and place on a wire rack to cool completely, allowing the filling to set. Once cooled, sprinkle coarse or flaky sea salt on top if desired. Slice and serve, optionally with whipped cream and chocolate shavings.
- Store leftovers: Cover leftover pie and keep at room temperature for 1-2 days or refrigerate for 4-5 days.
Notes
- Make sure the eggs are at room temperature for better mixing and consistency.
- Chill the pie dough well for easier handling and better texture in the final crust.
- Use a pie crust shield or foil to prevent the crust edges from burning during the long baking time.
- Allow the pie to cool completely before slicing to ensure the filling is fully set.
- For an extra touch, add whipped cream and chocolate shavings when serving.
- Leftover pie can be stored at room temperature briefly; refrigeration will extend its freshness.
