Description
This classic Dark Chocolate Pecan Pie combines a rich, buttery homemade crust with a luscious filling of toasted pecans, dark chocolate chips, and a sweet, spiced syrup. Baked to perfection, this decadent dessert offers a perfect balance of crunchy nuts, smooth chocolate, and a gooey, caramel-like filling accented with hints of cinnamon and sea salt, making it an irresistible treat for special occasions or holiday gatherings.
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 ease of handling and better texture during 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 a quarter turn every few rolls to keep thickness even.
- Fit Dough into Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish. Smooth the dough into the dish with your fingers, pressing into the bottom and sides. Flange the edges by fluting or crimping to create an attractive crust border. Do not prebake the crust.
- Layer Pecans and Chocolate: Evenly spread the shelled pecans inside the pie crust. Sprinkle the dark chocolate chips evenly over the pecans to ensure balanced distribution of chocolate throughout the pie.
- Make Filling Mixture: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until fully incorporated and the mixture thickens slightly, creating a smooth filling base.
- Assemble and Bake: Pour the filling mixture evenly over the pecans and chocolate chips in the prepared pie crust. Place the pie in the preheated oven and bake for 40 to 50 minutes, until the top is lightly browned and the filling is set but still slightly jiggly in the center. After 20 minutes, shield the crust edges with a pie crust guard or aluminum foil to prevent over-browning.
- Cool and Finish: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely so the filling can set properly. Once cooled, optionally sprinkle the top with coarse or flaky sea salt to enhance the flavors. Slice and serve as is or topped with whipped cream and chocolate shavings for extra indulgence.
- Storage: Cover any leftover pie tightly. Store at room temperature for 1 to 2 days or refrigerate for up to 4 to 5 days to maintain freshness.
Notes
- Use dark chocolate chips for a rich, intense chocolate flavor that complements the nuts.
- Chilling the dough before rolling helps prevent shrinking during baking.
- If you don’t have a pie crust shield, use aluminum foil to protect the crust edges from burning.
- For best results, allow the pie to cool completely before slicing to ensure the filling finishes setting.
- Leftover pie can be warmed slightly before serving to revive the gooey texture.
