Description
This Dark Chocolate Pecan Pie features a homemade flaky pie crust filled with buttery pecans and rich dark chocolate chips, all bound together with a sweet, cinnamon-spiced syrup. Finished with a sprinkle of coarse sea salt to enhance the decadent flavors, this pie offers a perfect balance of sweetness and crunch, making it an irresistible dessert for any occasion.
Ingredients
Scale
Pie Crust
- Pie crust recipe (enough for one 9-inch pie crust; see author’s original crust recipe)
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 pie crust recipe through step 5, chilling the dough as instructed. Once chilled, roll out one disc on a floured surface into a 12-inch diameter circle. Carefully transfer it to a 9-inch pie dish, tucking it in smoothly and crimping the edges as desired. There is no need to pre-bake the crust.
- Add Pecans and Chocolate Chips: Evenly spread 2 and 1/2 cups of shelled pecans inside the prepared pie crust. Sprinkle 1 cup of dark chocolate chips uniformly over the pecans.
- Mix Filling: In a large bowl, whisk together 3 large room temperature eggs, 1 cup dark corn syrup, 1/2 cup packed dark brown sugar, 1/4 cup melted unsalted butter, 1 and 1/2 teaspoons vanilla extract, 1/2 teaspoon sea salt, and 1/2 teaspoon ground cinnamon until thoroughly combined and the mixture thickens slightly.
- Pour Filling: Pour the prepared filling mixture evenly over the pecans and chocolate chips in the pie crust.
- Bake Pie: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Bake the pie for 40 to 50 minutes until the top is lightly browned. After the first 20 minutes, cover the crust edges with a pie crust shield or tent aluminum foil over the pie to prevent excessive browning.
- Cool: Remove the pie from the oven and place it on a wire rack to cool completely. The filling will set as it cools.
- Finish and Serve: Just before serving, sprinkle the pie with coarse sea salt if desired. Slice and serve alone or topped with whipped cream and chocolate shavings. Store leftovers covered at room temperature for 1-2 days or refrigerated for 4-5 days.
Notes
- This pie combines the rich, bitter notes of dark chocolate with the nutty sweetness of pecans for a deeply decadent dessert.
- Sprinkling sea salt on top enhances the chocolate and caramel flavors beautifully.
- The pie crust can be prepared ahead and kept chilled until ready to use.
- Use a pie crust shield or foil to protect crust edges during baking for an even golden finish.
- For best results, let the pie cool completely before slicing to ensure the filling sets perfectly.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 430
- Sugar: 30g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 75mg
