Description
This Dark Chocolate Pecan Pie is a luscious twist on the classic pecan pie, combining the rich, deep flavors of dark chocolate with crunchy pecans and a buttery homemade crust. Perfectly balanced with notes of vanilla, cinnamon, and a sprinkle of sea salt, this pie offers a decadent dessert for any occasion.
Ingredients
Scale
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one crust for this 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 topping (optional)
Instructions
- Prepare pie crust: Follow the homemade pie crust recipe through step 5 and chill the dough. This ensures your crust is ready and flaky for the pie filling.
- Preheat oven: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Roll out dough: On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle, turning the dough a quarter turn after every few rolls for even thickness. Carefully place it into a 9-inch pie dish, pressing gently to smooth and tuck the edges. Flute or crimp the edges as desired. There’s no need to prebake the crust.
- Add pecans and chocolate: Spread the pecans evenly over the bottom of the pie crust. Sprinkle the dark chocolate chips evenly on top of the pecans to distribute the chocolate flavor throughout.
- Prepare filling: In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, melted and cooled butter, vanilla extract, sea salt, and ground cinnamon until the mixture is thick and fully combined.
- Fill the pie: Pour the filling evenly over the pecans and chocolate chips in the prepared crust.
- Bake the pie: Place the pie in the preheated oven and bake for 40-50 minutes or until the top is lightly browned. After 20 minutes, cover the pie edges with a pie crust shield or tent aluminum foil over the pie to prevent the crust edges and top from over-browning.
- Cool: Remove the pie from the oven and transfer it to a wire rack to cool completely. The filling will set as it cools.
- Serve: Optionally, sprinkle the pie with coarse sea salt for a salty-sweet contrast. Slice and serve plain or topped with whipped cream and chocolate shavings if desired.
- Storage: Cover leftover pie and store at room temperature for 1-2 days or refrigerate for 4-5 days to keep it fresh.
Notes
- This pie features a deep, decadent flavor from dark chocolate and pecans, enhanced with a touch of sea salt for complexity.
- You can halve the homemade pie crust recipe or freeze the second crust for later use.
- If the crust edges brown too quickly during baking, use a pie crust shield or aluminum foil tent to protect them.
- Serving with whipped cream and chocolate shavings adds a lovely finishing touch but is optional.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
