Description
This Dark Chocolate Pecan Pie is a decadent twist on classic pecan pie, combining rich dark chocolate chips with a buttery, flaky homemade pie crust. Sweetened with dark corn syrup and brown sugar, and enhanced with vanilla, cinnamon, and sea salt, this pie offers a perfect balance of textures and flavors. It’s baked to golden perfection, making it an ideal dessert for special occasions or cozy gatherings.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust (enough for 1 9-inch pie; recipe makes 2 crusts, use half or freeze the other half)
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 pie crust recipe through step 5 to make the dough. After chilling, place the oven rack in the lower third position and preheat oven to 350°F (177°C).
- Roll Out Dough: On a floured surface, roll out one disc of chilled dough into a 12-inch diameter circle, turning a quarter turn every few rolls for shape. Carefully transfer dough to a 9-inch pie dish, press smoothly into place, and flute or crimp the edges. Do not pre-bake the crust.
- Arrange Pecans and Chocolate: Evenly spread pecans in the bottom of the pie crust, then sprinkle the chocolate chips evenly on top.
- Make Filling: In a large bowl, whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until mixture is smooth and slightly thickened.
- Assemble Pie: Pour the filling evenly over the pecans and chocolate chips in the crust.
- Bake: Bake the pie for 40-50 minutes until the top is lightly browned. After 20 minutes, cover edges with a pie crust shield or aluminum foil to prevent over-browning. Remove from oven and cool completely on a wire rack—the filling will set as it cools.
- Finish and Serve: Sprinkle the pie with coarse or flaky sea salt if desired. Slice and serve plain or topped with whipped cream and chocolate shavings. Store leftovers at room temperature for 1-2 days or refrigerate for 4-5 days.
Notes
- Make Ahead & Freezing: You can mix filling ingredients (except pecans and chocolate) a day in advance and refrigerate. Dough can be made 1-5 days ahead. Baked pie freezes up to 3 months; thaw overnight in fridge before serving.
- Extra Pie Dough: Freeze second dough disc for up to 3 months, thaw overnight in fridge.
- Pie Dish: Use a glass pie dish to monitor crust browning.
- Chocolate Options: Substitute semi-sweet chocolate chips or chopped semi-sweet, dark, or bittersweet chocolate.
- Corn Syrup: Light corn syrup can be used as an alternative.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
