Description

This decadent Dark Chocolate Pecan Pie combines the rich flavors of toasted pecans and dark chocolate chips in a buttery homemade pie crust. The luscious filling is made from eggs, dark corn syrup, brown sugar, and a hint of cinnamon, baked to a perfect golden finish. Ideal for holiday gatherings or special occasions, this pie offers a perfect balance of sweetness and crunch with an irresistible chocolate twist.

Ingredients

Scale

Pie Crust

Homemade Pie Crust (enough for top and bottom; recipe makes 2 crusts)

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)

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Instructions

Prepare the pie crust: Follow the homemade pie crust recipe through step 5 and chill the dough as directed. This chilling step is crucial to create a firm and flaky crust.
Preheat and position oven rack: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C) to ensure even baking of the pie.
Roll out the dough: On a lightly 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 shape. Carefully transfer the dough to a 9-inch pie dish, gently tucking and smoothing it against the dish. Flute or crimp the edges decoratively. No need to prebake the crust.
Assemble the filling: Spread the pecans evenly over the prepared pie crust. Sprinkle the dark chocolate chips evenly atop the pecans. This layering ensures the chocolate melts into the filling while providing textural contrast.
Mix the custard: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until the mixture is thick and fully combined.
Pour filling into crust: Carefully pour the custard mixture evenly over the pecans and chocolate chips in the crust, allowing it to settle between the nuts.
Bake the pie: Bake for 40 to 50 minutes until the top is lightly browned and the filling is set. After the first 20 minutes, place a pie crust shield over the edges to prevent them from over-browning. Alternatively, tent aluminum foil over the pie if the top browns too quickly.
Cool the pie: Remove the pie from the oven and transfer it to a wire rack to cool completely. The filling will firm up as it cools, making it easier to slice.
Serve: Optionally, sprinkle with coarse or flaky sea salt for contrast. Slice the pie and serve as is or topped with whipped cream and chocolate shavings.
Storage: Store leftover pie covered at room temperature for 1-2 days or refrigerate for up to 4-5 days. Baked pie can also be frozen for up to 3 months and should be thawed overnight in the refrigerator before serving.

Notes

Make ahead: Prepare filling (without pecans and chocolate chips) up to one day before baking and keep refrigerated.
You can make the pie dough 1-5 days in advance as it requires chilling.
To bake ahead: Bake the pie fully, cool completely, then cover tightly and keep at room temperature for up to 24 hours.
Freeze baked pie up to 3 months; thaw overnight in the refrigerator before serving.
Extra pie dough can be frozen for 3 months; thaw overnight in the refrigerator before use.
Use a glass pie dish to monitor crust browning easily.
Dark chocolate chips can be substituted with semi-sweet or chopped chocolate of similar weight.
Light corn syrup can be used as a substitute for dark corn syrup.

Nutrition

Serving Size: 1 slice (1/10 of pie)
Calories: 420
Sugar: 30g
Sodium: 210mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg