Description
This Chocolate Pecan Pie features a rich and gooey pecan-chocolate filling nestled in a buttery, flaky homemade pie crust. Sweetened with a blend of granulated sugar, brown sugar, and corn syrup, and infused with a hint of bourbon and warm cinnamon, this classic dessert is perfect for holiday gatherings like Thanksgiving, Friendsgiving, or Christmas.
Ingredients
Scale
Pie Crust
- 1 single batch Best Ever Pie Crust
Filling
- 1 cup (109 grams) pecan halves
- 1 cup (170 grams) semisweet chocolate chips
- 4 large eggs, at room temperature, lightly beaten
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup corn syrup
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the pie.
- Prepare the Pie Crust: Remove the pie crust from the fridge and let it sit at room temperature for about 5 minutes until it becomes slightly pliable, making it easier to roll out.
- Roll Out the Dough: On a floured surface, roll the dough into a 13-inch circle about 1/8-inch thick. Turn the dough frequently while rolling to prevent sticking and to maintain an even thickness.
- Fit the Crust into Pie Pan: Carefully roll the dough around your rolling pin, then unroll it over a 9-inch deep dish pie pan. Gently press the dough into the pan, avoiding stretching it. Trim excess dough leaving a 1-inch overhang, then fold the overhang under itself and crimp or flute the edges for a decorative finish.
- Add Pecans and Chocolate: Spread the pecan halves and semisweet chocolate chips evenly across the bottom of the prepared pie crust.
- Make the Filling: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, bourbon (if using), vanilla extract, ground cinnamon, and sea salt until fully combined.
- Fill the Pie: Pour the filling mixture evenly over the pecans and chocolate chips in the pie shell.
- Bake the Pie: Bake in the preheated oven for 30 minutes. Then carefully place a pie shield or aluminum foil around the crust edges to prevent burning and continue baking for an additional 20 to 25 minutes, or until the filling is set but still slightly jiggles in the center.
- Cool Before Serving: Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes to allow the filling to set properly before slicing and serving.
- Storage: Cover any leftovers and refrigerate for up to two days to maintain freshness.
Notes
- The gooey filling balances perfectly with the crunchy pecans and rich chocolate for an irresistible dessert.
- This pie is ideal for festive occasions such as Thanksgiving, Friendsgiving, or Christmas.
- If you prefer a non-alcoholic version, simply omit the bourbon; the flavor remains delicious.
- Using a pie shield helps prevent the crust edges from burning while the filling fully cooks.
- Allow the pie to cool completely before slicing to ensure clean cuts and the filling to set nicely.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 32g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
