Description

This chocolate pecan pie recipe combines a flaky homemade pie crust with a rich filling of eggs, dark corn syrup, brown sugar, spices, and melted butter, layered over chopped bittersweet and semi-sweet chocolate and toasted pecans. The pie is baked until perfectly set with a glossy nutty topping, ideal for dessert lovers seeking a decadent, classic treat with a chocolate twist.

Ingredients

Scale

Crust

1 recipe homemade pie crust or store-bought

Filling

3 eggs at room temperature
3/4 cup dark corn syrup
1/2 cup packed dark brown sugar
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Pecans & Chocolate

3 ounces bittersweet baking chocolate, chopped 1/4-inch
3 ounces semi-sweet baking chocolate, chopped 1/4-inch
1 1/2 cups roughly chopped raw pecan halves
3/4 cup whole raw pecan halves for topping
1 tablespoon melted unsalted butter for brushing pecans

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Instructions

Prepare Pie Shell: Prepare the pie crust recipe through brushing with egg wash and chilling. It is best to make the crust the day before for easier handling.
Blind Bake: Preheat oven to 375 degrees F. Line the pie shell with parchment paper and fill with pie weights, dried beans, or rice to prevent shrinking. Bake for 20 minutes or until the crust is pale and just beginning to brown. Cool completely on a rack. Reduce oven temperature to 350 degrees F.
Mix Filling: In a medium bowl, whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, salt, cinnamon, cloves, and nutmeg just until combined. Avoid over whisking.
Assemble Pie: Evenly spread chopped pecans inside the cooled pie shell, then sprinkle chopped bittersweet and semi-sweet chocolates on top. Pour the filling mixture over the pecans and chocolate layers. Arrange whole pecan halves decoratively on top and brush them with melted butter to prevent burning.
Bake Pie: Bake at 350 degrees F for 50 minutes or until the center registers 195-200 degrees F on an instant-read thermometer. Monitor closely and tent edges with foil if they brown too quickly. The filling should mostly set with a slight jiggle in the middle.
Cool Pie: Let the pie cool completely on a wire rack, about 2 hours, to allow the filling to set properly. Avoid refrigeration during cooling to prevent collapse. Serve at room temperature.

Notes

The pie dough can be prepared up to 5 days ahead and refrigerated or frozen for up to 3 months.
Pie shell can be formed and stored in fridge or freezer before blind baking.
Filling ingredients can be whisked and refrigerated up to 24 hours in advance; bring to room temperature before assembling.
The fully assembled pie can be refrigerated up to 4 days; reheat gently to re-crisp crust.
Use an instant-read thermometer to ensure perfect doneness; if unavailable, tap the center—it should spring back slightly and not be overly jiggly.
Reheat individual slices in microwave at 10-second intervals or heat whole pie at 300°F for 5-10 minutes.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 450 kcal
Sugar: 30 g
Sodium: 210 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 110 mg