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If you’re looking for a dessert that perfectly marries rich, gooey sweetness with a satisfying crunch, this Dark Chocolate Pecan Pie Recipe is an absolute showstopper. Imagine buttery pecans nestled in a luscious dark chocolate filling, all wrapped in a flaky homemade crust—each slice offers a harmonious blend of textures and deep, comforting flavors that make every bite unforgettable. Whether you’re baking for a festive gathering or simply want to indulge in a slice of pie heaven, this recipe has everything you need to impress and delight your taste buds.
Ingredients You’ll Need
The magic of this Dark Chocolate Pecan Pie Recipe lies in its simple, yet thoughtfully chosen ingredients. Each component plays a crucial role—from the buttery crust that forms the perfect base, to the deep, rich chocolate and crunchy pecans that bring that distinctive taste and texture you’ll crave.
- Homemade pie crust: Using your own crust ensures flaky, tender edges that truly elevate this pie beyond store-bought options.
- 2 and 1/2 cups shelled pecans: These add the essential crunch and nutty flavor that pecan pies are famous for.
- 1 cup dark chocolate chips: Dark chocolate brings depth and a slight bitterness that balances the sweetness perfectly.
- 3 large eggs: At room temperature for smooth, even filling texture and a perfectly set pie.
- 1 cup dark corn syrup: This binds the filling and delivers that iconic chewiness with a hint of warmth.
- 1/2 cup packed dark brown sugar: Adds caramel notes and richness to the filling; feel free to use light brown sugar if that’s what you have.
- 1/4 cup unsalted butter: Melted and slightly cooled, butter adds moisture and a velvety mouthfeel.
- 1 and 1/2 teaspoons pure vanilla extract: Coordinates all flavors and adds warmth to the filling.
- 1/2 teaspoon sea salt: Balances sweetness and enhances the pie’s overall flavor profile.
- 1/2 teaspoon ground cinnamon: Introduces a cozy spicy note that complements the pecans beautifully.
- Coarse sea salt or flaky sea salt: For a finishing touch—just a sprinkle on top creates an irresistible sweet-salty contrast.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare and Chill Your Dough
Start by following your favorite homemade pie crust recipe through the initial steps to prepare the dough. Chilling the dough thoroughly is a vital step—it helps the butter relax and keeps the crust flaky and easy to work with while rolling out.
Step 2: Roll Out the Dough
On a floured surface, roll your chilled dough into a 12-inch circle. To achieve an even thickness, turn the dough about a quarter turn every few rolls. This slow, deliberate process ensures your crust bakes evenly and holds all of the rich filling.
Step 3: Transfer Dough to Pie Dish and Shape
Carefully transfer your rolled dough into a 9-inch pie dish. Use your fingers to gently smooth the dough against the edges and create a flanged border by fluting or crimping. This not only looks pretty but helps the crust keep its shape during baking. Remember, this dough does not need to be prebaked, so just set it aside and get ready for filling.
Step 4: Layer Pecans and Dark Chocolate Chips
Evenly spread the 2 and 1/2 cups of pecans inside the crust, filling the base with that signature crunch. Next, sprinkle 1 cup of dark chocolate chips over the pecans to create pockets of melty chocolate that will meld beautifully during baking.
Step 5: Make the Filling Mixture
In a large bowl, whisk together 3 large eggs, 1 cup dark corn syrup, 1/2 cup packed dark brown sugar, 1/4 cup melted butter, 1 and 1/2 teaspoons vanilla extract, 1/2 teaspoon sea salt, and 1/2 teaspoon ground cinnamon until the mixture thickens slightly. This filling is the luscious heart of your Dark Chocolate Pecan Pie Recipe, offering both sweetness and spice in perfect harmony.
Step 6: Bake Until Set and Golden
Pour the filling evenly over the pecans and chocolate chips in your pie crust. Place the pie on the lower third rack of your oven preheated to 350°F (177°C). Bake for 40 to 50 minutes until the top is lightly browned. To avoid over-browning the edges, cover them with a pie crust shield after 20 minutes, or tent the entire pie with foil if necessary. This careful baking ensures a perfectly cooked filling while keeping crust edges lovely and golden.
Step 7: Cool and Finish
Remove your pie from the oven and place it on a wire rack to cool completely. The filling sets as it cools, turning from gooey to sliceable perfection. For an extra burst of flavor, sprinkle coarse sea salt or flaky sea salt on top right before serving. Optionally, add a dollop of whipped cream and some chocolate shavings for an elegant finish.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
A sprinkle of flaky sea salt is a classic finishing touch that elevates the sweet and nutty tones of this pie. You can also add freshly whipped cream or a scoop of vanilla ice cream to complement the richness and make each slice feel even more indulgent.
Side Dishes
Pairing this pie with lightly roasted coffee or a smooth dessert wine can really bring out its deep chocolate and toasted pecan notes. Fresh fruit, like sliced pears or berries, also balances the richness with a refreshing, bright contrast.
Creative Ways to Present
For a fun twist, serve mini versions of this Dark Chocolate Pecan Pie Recipe as tarts or in mason jars for a rustic presentation. Drizzle a bit of caramel sauce or dust with cocoa powder to add visual appeal and extra layers of flavor whenever you want to impress your guests!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie and keep it at room temperature for 1 to 2 days to retain its best texture. If you want it to last longer, refrigeration extends its freshness up to 4 to 5 days without compromising flavor.
Freezing
You can freeze the unbaked pie for up to 2 months if you prepare it ahead of time—wrap it tightly in plastic wrap and foil. To freeze after baking, be sure to cool completely, then wrap well. When ready to enjoy, thaw in the fridge overnight before serving.
Reheating
To revive that freshly baked warmth, gently reheat slices in a 300°F oven for about 10 minutes, or microwave for 20 to 30 seconds. Be careful not to overheat to maintain the perfect texture and avoid melting the chocolate filling too much.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust provides a tender, flaky texture, a good-quality store-bought crust will work fine and save you time. Just be sure it’s fully thawed before using.
Do I have to use dark chocolate chips?
Dark chocolate chips are preferred to balance the sweetness and add a rich, slightly bitter depth. However, semi-sweet or bittersweet chips can be substituted depending on your preference.
What can I substitute for dark corn syrup?
If you don’t have dark corn syrup, you can use light corn syrup or a homemade mix of honey and maple syrup. The texture will be similar, but the flavor might vary slightly.
How do I prevent the crust edges from burning?
After about 20 minutes of baking, cover the crust edges with a pie shield or aluminum foil tent. This simple step guards against over-browning while allowing the filling to finish baking perfectly.
Can I add other nuts or flavors?
You can customize the recipe by mixing in walnuts, almonds, or even a dash of espresso powder for an unexpected twist. Just keep the balance so the pie’s signature pecan and chocolate profile shines through.
Final Thoughts
There’s something truly special about the combination of rich dark chocolate and crunchy pecans in this pie. This Dark Chocolate Pecan Pie Recipe brings warmth, elegance, and comforting flavors to your table, making it a must-try for anyone who loves classic pies with a deliciously indulgent spin. I promise once you bake it, it will become a favorite to share with family and friends time and again!
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Dark Chocolate Pecan Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Dark Chocolate Pecan Pie combines a buttery homemade pie crust with a luscious filling of toasted pecans, rich dark chocolate chips, and a classic sweetened syrup base. Enhanced with notes of cinnamon and a sprinkle of sea salt, this pie offers a perfect balance of sweetness and crunch, ideal for holiday celebrations or any special dessert occasion.
Ingredients
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 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.
- 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.
- Fit Dough into 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.
- 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.
- Fill 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.
- Cool and Garnish: 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.
- Storage: Cover leftover pie and store at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
- To prevent over-browning, use a pie crust shield or foil tent after 20 minutes of baking.
- You can prepare the pie crust in advance and freeze one disc for later use.
- For extra decadence, serve slices with whipped cream and chocolate shavings.
- Ensure eggs and butter are at room temperature for smoother filling mixture.
- The pie is best enjoyed fully cooled to allow the filling to set properly.
