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
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
- 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.
