Description
This Chocolate Pecan Pie features a rich, gooey chocolate and pecan filling nestled in a flaky, buttery homemade pie crust. Perfectly sweetened with a combination of granulated and brown sugars, corn syrup, and a hint of bourbon and cinnamon, this dessert is an ideal treat for festive occasions 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 Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pie.
- Prepare Pie Dough: Remove the pie crust from the fridge and let it sit at room temperature for about 5 minutes until slightly pliable to make rolling easier.
- Roll Out Dough: On a floured surface, roll out the dough into a 13-inch circle about 1/8-inch thick, turning and flouring as needed to prevent sticking and ensure even thickness.
- Fit Dough into Pan: Gently roll the dough around the rolling pin, then unroll it into a 9-inch deep dish pie pan. Press dough gently into the pan without stretching, trim excess leaving a 1-inch overhang, then fold and crimp the edges for a decorative crust.
- Add Pecans and Chocolate: Evenly spread the pecan halves and semisweet chocolate chips over the bottom of the prepared pie crust.
- Mix Filling: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, optional bourbon, vanilla extract, ground cinnamon, and sea salt until smooth and combined.
- Pour and Bake: Pour the filling evenly over the pecans and chocolate chips in the pie shell. Bake for 30 minutes, then carefully place a pie shield or foil around the crust edge to prevent over-browning. Continue baking for another 20 to 25 minutes, until the filling is set.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 30 minutes before slicing. This helps the filling to set properly and enhances the flavor.
- Storage: Cover the pie and store it refrigerated for up to two days to maintain freshness.
Notes
- Using room temperature eggs ensures a smoother, well-incorporated filling.
- The bourbon adds depth to the filling but can be omitted if desired.
- A pie shield can be made from aluminum foil to protect the crust edges from burning.
- Allow the pie to cool completely before slicing to maintain clean slices and proper texture.
- This pie is perfect for holiday celebrations and pairs wonderfully with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 410 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
