Description
This Dark Chocolate Pecan Pie combines a rich homemade pie crust with a decadent filling of dark chocolate chips, toasted pecans, and a silky mixture of eggs, dark corn syrup, and brown sugar. Baked to perfection, the pie features a slightly crunchy top with a gooey, fudgy center, enhanced by a touch of sea salt and cinnamon. Perfect for holidays or any special occasion, this classic Southern dessert is both indulgent and satisfying.
Ingredients
Scale
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
Pie 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 Pie Crust: Prepare your homemade pie crust dough according to your pie crust recipe up to the point of chilling. Chill the dough thoroughly to make it easier to handle during rolling.
- Preheat Oven and Roll Dough: Place your oven rack in 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, flipping and turning it about a quarter turn every few rolls to ensure an even thickness throughout.
- Place Dough in Pie Dish: Gently transfer the rolled dough to a 9-inch pie dish. Use your fingers to tuck the dough into the dish, smoothing out any wrinkles, and form a flanged edge by fluting or crimping. Do not prebake the crust at this stage.
- Assemble Filling: Evenly spread the shelled pecans inside the pie crust. Sprinkle dark chocolate chips evenly over the pecans. In a large mixing bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until the mixture is fully combined and slightly thickened.
- Pour Filling and Bake: Pour the combined 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, or until the top is lightly browned. After 20 minutes of baking, place a pie crust shield around the edges to prevent them from over-browning, or tent the entire pie with foil if the top starts to darken too quickly.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack to cool completely. As it cools, the filling will set. Once cool, sprinkle coarse or flaky sea salt over the top as desired. Slice and serve, optionally garnished with whipped cream and chocolate shavings.
- Storage: Cover any leftover pie and store it at room temperature for 1-2 days, or refrigerate for 4-5 days to maintain freshness.
Notes
- Ensure the eggs are at room temperature for better incorporation and texture.
- Do not prebake the crust; the filling bakes together with the dough for a perfect balance.
- To avoid over-browning, use a pie crust shield or foil tent partway through baking.
- Sprinkling sea salt on top enhances the chocolate and pecan flavors.
- Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.
- Store leftovers properly to maintain freshness and texture.
