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Dark Chocolate Pecan Pie Recipe

4.6 from 122 reviews
  • Author: Emily
  • Prep Time: 2 hr 30 min
  • Cook Time: 50 min
  • Total Time: 5 hr
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Dark Chocolate Pecan Pie is a decadent and rich dessert featuring a homemade flaky pie crust, a luscious filling of toasted pecans and melted dark chocolate chips, and a sweet, cinnamon-spiced syrup base. Finished with a touch of sea salt for balance, this pie is perfect for special occasions or any time you crave a classic Southern treat with a chocolate twist.

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

Topping

  • Coarse sea salt or flaky sea salt for sprinkling on top

Instructions

  1. Prepare Pie Crust: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly before proceeding to ensure ease of handling.
  2. 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.
  3. Place Dough in 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.
  4. Assemble Filling: 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.
  5. Pour Filling 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, 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.
  6. Cool and Serve: 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.
  7. Storage: Cover leftover pie and store at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Notes

  • The pie crust recipe makes two crusts; you can freeze the second for another use.
  • No need to prebake the crust before filling.
  • Use a pie crust shield or foil to protect edges during baking and prevent burning.
  • Sea salt topping enhances the rich chocolate and pecan flavors.
  • Serving suggestions include whipped cream and chocolate shavings for added decadence.
  • Dark corn syrup is essential for the traditional flavor and texture; avoid substituting with lighter syrups.

Nutrition

  • Serving Size: 1 slice (about 1/8th of pie)
  • Calories: 460
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 32g
  • Saturated Fat: 11g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 90mg

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