Description
This decadent Dark Chocolate Pecan Pie combines a rich, buttery homemade pie crust with a luscious filling of pecans, dark chocolate chips, and a sweet, spiced custard made from eggs, dark corn syrup, and brown sugar. Baked to perfection, this pie offers a delightful balance of crunchy nuts, smooth chocolate, and a gooey center, finished with a sprinkle of sea salt to enhance every bite. Perfect for festive occasions or any dessert craving.
Ingredients
Units
Scale
Pie Crust
- Homemade Pie Crust (recipe makes 2 crusts; use half 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 topping (optional)
Instructions
- Prepare the pie crust: Follow the homemade pie crust recipe through step 5 to prepare your dough. Once prepared, chill the dough thoroughly as directed to ensure easy rolling and shaping.
- Preheat the oven: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C) to prepare for baking the pie.
- Roll out the dough: On a floured surface, roll one disc of the chilled dough into a 12-inch diameter circle, turning it a quarter turn every few rolls to maintain an even thickness. Carefully transfer the dough into a 9-inch pie dish, tucking it gently with your fingers to smooth it out. Flute or crimp the edges for a decorative finish. No need to pre-bake the crust.
- Assemble the filling: Evenly spread the shelled pecans inside the pie crust, then sprinkle the dark chocolate chips evenly over the pecans.
- Mix the custard: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until thick and fully combined. Pour this mixture evenly over the pecans and chocolate in the pie crust.
- Bake the pie: Place the pie in the oven and bake for 40-50 minutes until the top is lightly browned and set. After 20 minutes, cover the pie edges with a pie crust shield or tent aluminum foil over the entire pie if the top browns too quickly to prevent burning.
- Cool and finish: Remove the pie from the oven and place it on a wire rack to cool completely, allowing the filling to set properly. Sprinkle coarse or flaky sea salt over the top if desired.
- Serve and store: Slice and serve with optional whipped cream and chocolate shavings. Store leftover pie at room temperature for 1-2 days or refrigerate for 4-5 days, covered.
Notes
- You can freeze the second crust dough disc for up to 2 months for future use.
- If the top of the pie starts browning too fast, cover it with a pie crust shield or aluminum foil tent to prevent over-browning.
- Allow the pie to cool fully before slicing to ensure the filling sets completely.
- Serving with whipped cream and chocolate shavings adds extra indulgence but is optional.
- Use dark corn syrup for the best flavor, but light corn syrup can be substituted in a pinch.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
