Description
Delicious and rich chocolate pecan pie featuring a flaky homemade pie crust, a gooey filling of eggs, dark corn syrup, brown sugar, melted butter, and warm spices, layered with chopped bittersweet and semi-sweet chocolate, and topped with whole pecans brushed with butter for a perfectly toasted finish.
Ingredients
Scale
Crust
- 1 recipe homemade pie crust (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, 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 pieces
- 3 oz. semi-sweet baking chocolate, chopped 1/4-inch pieces
- 1 1/2 cups roughly chopped raw pecan halves
- 3/4 cup whole raw pecan halves for topping
- 1 tablespoon melted unsalted butter (for brushing pecans)
Instructions
- Prepare Pie Shell: Prepare the homemade pie crust according to your recipe or use store-bought crust. Shape it into a pie plate, brush with egg wash, and chill in the refrigerator to firm up the dough.
- Blind Bake the Crust: Preheat oven to 375 degrees F. Line the pie shell with parchment paper and fill with pie weights, dried beans, or rice to prevent shrinkage. Bake for 20 minutes or until the crust is pale and beginning to brown. Remove the weights and parchment, then cool completely on a wire rack. Reduce 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 until just combined. Avoid over whisking to maintain texture.
- Assemble Pie: Evenly spread the chopped pecans inside the cooled pie shell. Sprinkle the chopped bittersweet and semi-sweet chocolates over the pecans. Pour the filling mixture evenly over the top. Arrange whole pecan halves on top of the filling in a decorative pattern. Brush the whole pecans with melted butter to prevent burning.
- Bake the Pie: Bake at 350 degrees F for 50 minutes or until the center reaches 195-200 degrees F on an instant-read thermometer. If the crust edges or pecans begin to brown too quickly, cover with foil or a pie shield. The filling center should be mostly set with a slight jiggle.
- Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for about 2 hours to allow the filling to set. Do not refrigerate while cooling to prevent the pie from collapsing. Serve at room temperature.
Notes
- The pie crust can be made up to 5 days ahead and stored in the fridge or frozen for up to 3 months; thaw overnight in the fridge before use.
- Form the pie shell and store tightly covered in the fridge for up to 5 days or freeze for up to 3 months; thaw before blind baking.
- Blind bake the crust and cool at least 24 hours in advance for convenience.
- The filling mixture can be prepared up to 24 hours ahead and stored in the fridge; bring to room temperature before using.
- The assembled pie can be refrigerated for up to 4 days; serve at room temperature or reheat in a 300°F oven for 5-10 minutes to re-crisp the crust.
- Reheat individual servings carefully in the microwave in short 10-second intervals after the pie has completely cooled and set.
- Use an instant-read thermometer to check doneness accurately; the filling should register between 195 and 200 degrees F.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
