Chocolate Pecan Pie

Chocolate pecan pie transforms classic pecan pie into an even richer, more indulgent treat! It's still super easy to make (just 20 minutes to prep!) and only needs to cool for a few hours before you can slice into it.

Recipe includes a how-to video!

Course Dessert, pie

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 481kcal

Author Sam Merritt

Equipment

9 ½” pie pan
Baking pan
Mixing bowl

Ingredients

1 homemade pie dough chilled
2 ¼ cups (250 g) pecan halves
¼ cup (57 g) unsalted butter melted
4 oz (113 g) dark chocolate finely chopped (I recommend a 60-72% chocolate bar)
3 large eggs room temperature preferred
⅔ cup light corn syrup (see note)
⅔ cup light brown sugar firmly packed
1 ½ teaspoons vanilla extract
½ teaspoon table salt
Flaky sea salt for sprinkling on top (optional)

Instructions

Preheat oven to 350F (175C).
Prepare the pie crust: Roll out pie crust into a 12” circle and arrange into 9 ½” pie plate. Flute the edges and place in the refrigerator to chill while preparing the filling.
Toast the pecans: Spread pecans in an even layer on a baking pan and toast them in 350F (175C) for 5-8 minutes, checking at 5 minutes, until fragrant and deepened in color. Set aside to cool. (Note, you can coarsely chop the pecans or not once they’ve cooled – your preference!).
Combine butter and chocolate in a medium-sized, heatproof mixing bowl and heat in 25-second intervals, stirring in between, until chocolate and butter are completely melted and smooth. Set aside.
In a separate mixing bowl, crack the eggs and use a whisk to beat vigorously until slightly lightened in color and foamy, about 1 minute.
Add corn syrup, brown sugar, vanilla, and salt and whisk until well incorporated.
Drizzle in melted chocolate/butter mixture and stir until batter is uniform and well-combined.
Add pecans and stir again.
Remove pie plate from refrigerator and pour the filling evenly into the pie plate.
Transfer to center rack of 350F (175C) oven and bake for 40-50 minutes, until center of the pie is set and no longer jiggles if slightly jostled.
Remove from oven and allow to cool completely (or at least mostly! If cut into while warm it will be messy, cooling typically takes about 2-4 hours) before slicing and serving. It’s also lovely served slightly warm, topped with vanilla ice cream!

Video

Notes

Corn syrup

You can swap this for dark corn syrup; the dark corn syrup subdues the chocolate flavor a bit but is still quite good. I have not tried any other substitute for the corn syrup.

Storing

Cover tightly and store in the refrigerator for up to 5 days. While this pie can be enjoyed cold, I prefer it warm and slightly re-warm before enjoying.

Nutrition