Description
This Dark Chocolate Pecan Pie is a rich and decadent dessert combining a buttery homemade pie crust with a luscious filling of pecans, dark chocolate, and a sweet, spiced syrup. Perfectly balanced with a hint of sea salt, this pie is ideal for holiday gatherings or any special occasion where a classic Southern favorite gets an irresistible chocolate twist.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust (see recipe for 2 crusts; use one crust for this pie)
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. Chill the dough as directed.
- Preheat Oven and Roll Dough: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). On a floured surface, roll out one disc of chilled dough into a 12-inch diameter circle, turning the dough a quarter turn every few rolls for even thickness. Carefully place it into a 9-inch pie dish, smooth the dough into the edges, and crimp or flute the edges. No pre-baking necessary.
- Assemble Pie Filling: Spread the pecans evenly inside the prepared pie crust, then sprinkle the dark chocolate chips evenly on top.
- Mix Filling Custard: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until fully combined and thick.
- Pour and Bake: Pour the custard mixture evenly over the pecans and chocolate chips in the pie crust. Bake for 40-50 minutes, or until the top is lightly browned. After 20 minutes, place a pie crust shield or tent aluminum foil over the edges to prevent over-browning. If the top browns too quickly, tent the entire pie with foil.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack so the filling can set. Once cooled, sprinkle with coarse or flaky sea salt if desired. Slice and serve, optionally topped with whipped cream and chocolate shavings.
- Storage: Cover leftovers and store at room temperature for 1-2 days or refrigerate for 4-5 days.
Notes
- This pie features a deep, luscious flavor combining dark chocolate richness with sweet, crunchy pecans and a hint of sea salt.
- You can freeze the second pie crust disc for future use.
- Use a pie crust shield or foil to prevent crust edges from burning.
- Room temperature eggs help the filling combine smoothly.
- Optional toppings include whipped cream and dark chocolate shavings for extra indulgence.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 450
- Sugar: 30g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
