Description

This Best Recipe for Chocolate Pecan Pie combines a flaky homemade pie crust with a rich chocolate and pecan filling. The filling features a blend of bittersweet and semi-sweet baking chocolate, dark corn syrup, brown sugar, and warm spices, baked to perfection with a golden pecan topping. Perfect for dessert lovers craving a deliciously gooey, nutty, and chocolatey pie.

Ingredients

Scale

Crust

1 recipe homemade pie crust (recipe 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 oz. bittersweet baking chocolate, chopped 1/4-inch
3 oz. semi-sweet baking chocolate, chopped 1/4-inch
1 1/2 cups roughly chopped raw pecan halves, not too small
3/4 cup whole raw pecan halves for topping (more or less as needed)
1 tablespoon melted unsalted butter

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Instructions

Prepare Pie Shell: Prepare your homemade pie crust dough according to your recipe or use store-bought. Roll out, shape it into a pie pan, brush with egg wash, and chill thoroughly to rest the dough before baking.
Blind Bake Pie Crust: Preheat the oven to 375 degrees F. Line the chilled 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. Remove weights and parchment, then transfer the crust to a cooling rack to cool completely. Lower oven temperature to 350 degrees F.
Mix Filling: In a medium bowl, whisk together eggs, dark corn syrup, dark brown sugar, melted butter, vanilla extract, salt, cinnamon, cloves, and nutmeg just until combined. Avoid over-mixing.
Assemble Pie: Evenly spread the roughly chopped pecans inside the cooled pie shell. Sprinkle chopped bittersweet and semi-sweet chocolate over the pecans. Pour the filling mixture on top, ensuring even distribution. Arrange whole pecan halves in a decorative pattern on the surface of the pie. Brush the pecans with melted butter to prevent burning during baking.
Bake Pie: Bake the pie at 350 degrees F for about 50 minutes or until the center reaches 195-200 degrees F on an instant-read thermometer. Watch closely and cover the pie edges with foil or a pie shield if they brown too fast. The center should be mostly set with a slight jiggle when done. If no thermometer is available, gently tap the pie surface; it should spring back.
Cool Pie: Remove the pie from the oven and cool it completely on a wire rack for about 2 hours to allow the filling to set. Avoid refrigerating the pie as it can cause the filling to collapse. Serve at room temperature.

Notes

Make pie dough a day ahead; it stores in the refrigerator for up to 5 days or freezes for up to 3 months.
You can prepare the pie shell in advance, cover tightly, and store refrigerated or frozen before blind baking.
Blind baked crust can be made 24 hours ahead, kept covered at room temperature.
Whisk filling ingredients together up to 24 hours ahead and refrigerate; bring to room temperature before filling the pie.
The assembled pie can be refrigerated for up to 4 days and tastes best served at room temperature.
To reheat, warm slices in a 300°F oven for 5 to 10 minutes to re-crisp crust or microwave in short intervals once the pie is completely cooled.
Use an instant-read thermometer for best results in checking doneness.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 450 kcal
Sugar: 35 g
Sodium: 180 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 95 mg