If you are a dessert lover seeking a show-stopping treat, this Dark Chocolate Pecan Pie Recipe combines two indulgent favorites into one unforgettable slice. The rich, gooey filling melds toasted pecans with bittersweet dark chocolate chips, all encased in a flaky homemade pie crust that crumbles perfectly with each bite. Every ingredient works in harmony to offer a deep, nutty sweetness balanced by a hint of sea salt and warm cinnamon that will have you coming back for more. Once you try this recipe, it will undoubtedly become a cherished staple for holidays, special occasions, or an everyday slice of happiness.
Ingredients You’ll Need
Gathering these simple yet carefully chosen ingredients is the first step toward pie perfection. Each component plays a vital role, from adding rich flavor and texture to ensuring the crust bakes to a golden crisp.
- Homemade pie crust: Provides a buttery, flaky base that holds all the filling beautifully.
- 2 and 1/2 cups shelled pecans: Adds a satisfyingly crunchy texture and nutty flavor to the pie.
- 1 cup dark chocolate chips: Offers a rich contrast of bittersweet chocolate that melts into the filling.
- 3 large eggs at room temperature: Helps bind the filling and gives it the perfect custardy texture.
- 1 cup dark corn syrup: Sweetens naturally while lending that gooey, sticky consistency.
- 1/2 cup packed dark brown sugar: Provides deep caramel notes that enhance the pie’s richness.
- 1/4 cup unsalted butter, melted and cooled: Adds silkiness and a slight toasty flavor.
- 1 and 1/2 teaspoons pure vanilla extract: Brings out the warm, aromatic nuances in the filling.
- 1/2 teaspoon sea salt: Balances sweetness and intensifies chocolate and pecan flavors.
- 1/2 teaspoon ground cinnamon: Imparts a subtle warmth that complements the nuts and chocolate perfectly.
- Coarse or flaky sea salt for sprinkling: Adds a finishing touch that makes each bite pop with contrast.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Crust
Start by making your homemade pie crust and chilling it thoroughly. This helps the dough relax and makes it easier to roll out without shrinking during baking. A well-chilled dough ensures a tender, flaky crust—the perfect foundation for your filling.
Step 2: Preheat Oven and Roll Dough
Set your oven rack to the lower third and preheat to 350°F (177°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle, turning it a quarter turn frequently. This even rolling will give you a uniform crust thickness that bakes beautifully.
Step 3: Transfer Dough to Pie Dish
Gently lift the rolled dough and place it in a 9-inch pie dish. Use your fingers to smooth the dough along the bottom and sides, then create a decorative flange edge by simply folding and crimping with your fingertips. There’s no need to prebake, as the filling bake time will crisp the crust perfectly.
Step 4: Assemble the Filling
Spread the pecans evenly across the pie crust base, then sprinkle the dark chocolate chips on top. In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until fully combined and slightly thickened. This luscious mixture is what makes the filling so deliciously gooey and rich.
Step 5: Pour Filling and Bake
Pour the filling mixture over the pecans and chocolate chips, allowing the ingredients to settle evenly. Bake for 40 to 50 minutes, checking after 20 minutes to protect the crust edges with a pie shield or foil to prevent over-browning. The top should be lightly browned and set, but still slightly jiggly in the center for that perfect custard consistency.
Step 6: Cool and Finish
Once baked, remove the pie from the oven and place it on a wire rack to cool completely. The filling will firm up as it cools, providing clean slices. For the finishing touch, sprinkle coarse or flaky sea salt atop the cooled pie to enhance all the flavors and add a delightful crunch.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
A dollop of freshly whipped cream, a few extra shaved dark chocolate curls, or even a sprinkle of toasted pecan halves can elevate the presentation and taste. These garnishes add creaminess and an extra layer of texture that complement the pie beautifully.
Side Dishes
This rich pie pairs wonderfully with a scoop of good-quality vanilla ice cream or a drizzle of caramel sauce to counterbalance its decadence. For a more refreshing option, serve alongside fresh berries or citrus segments that cut through the richness.
Creative Ways to Present
Try serving individual portions in mini tart shells for intimate gatherings or drizzle warm chocolate ganache over the pie slices for a dramatic, indulgent touch. You can even add a sprinkle of edible gold dust for charming holiday sparkle or festive occasions.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie tightly and store it at room temperature for 1 to 2 days. For longer storage, refrigerate it for up to 4 to 5 days to keep the filling fresh and the crust crisp.
Freezing
You can freeze the fully baked pie by wrapping it well with plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
Reheat slices gently in a low oven (around 300°F) for 10 to 15 minutes to warm through without drying out the crust. Avoid microwaving as it tends to soften the crust and make the filling overly gooey.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust adds a lovely personal touch and flavor, a good-quality store-bought pie crust will work fine for convenience without sacrificing much taste.
What kind of dark chocolate works best for this pie?
Choose dark chocolate chips with at least 60% cocoa for a robust, slightly bitter flavor that balances the sweet filling. You can also chop a dark chocolate bar if preferred.
Is dark corn syrup essential in this recipe?
Yes, dark corn syrup provides the classic chewy, sticky texture that makes pecan pie filling so unique. Its rich molasses notes also deepen the flavor, contributing to the pie’s signature taste.
How do I prevent the crust edges from burning?
Use a pie crust shield or create one from foil to cover the edges starting at about 20 minutes into baking. This protects the delicate crust from getting too dark while the filling finishes cooking.
Can I make this pie dairy-free?
To make it dairy-free, substitute the unsalted butter with a plant-based alternative or coconut oil. Just keep in mind this may slightly alter the flavor and texture but still yields a delicious pie.
Final Thoughts
This Dark Chocolate Pecan Pie Recipe is a truly delightful twist on a classic that’s bound to impress friends and family alike. Its layers of texture and harmony of flavors make every forkful a celebration. Don’t wait for a special occasion—grab your ingredients, get baking, and treat yourself to a slice of this heavenly pie that’s sure to become a treasured favorite.
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Dark Chocolate Pecan Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and decadent Dark Chocolate Pecan Pie recipe combines a flaky homemade pie crust with a luscious filling of toasted pecans, dark chocolate chips, and a sweet, spiced custard made from dark corn syrup, brown sugar, and warm cinnamon. Baked to golden perfection and finished with a sprinkle of sea salt, this pie is perfect for special occasions or a comforting dessert treat.
Ingredients
Pie Crust
- 1 batch homemade pie crust (enough for one 9-inch pie; recipe yields 2 crusts, use or freeze the second)
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 sprinkling on top
Instructions
- Prepare Pie Crust: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly before proceeding to ensure ease of handling and to maintain its shape during rolling.
- Preheat Oven and Roll Dough: Adjust your 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 the chilled dough into a 12-inch diameter circle, rotating it a quarter turn every few rolls to maintain an even thickness all around.
- Place Dough in Pie Dish: Carefully transfer the rolled-out dough to a 9-inch pie dish. Gently tuck the dough into the edges and use your fingers to smooth it out and flange the edges by fluting or crimping. The crust does not need to be prebaked, so it’s ready for filling.
- Assemble Filling: Spread the pecans evenly inside the prepared pie crust. Sprinkle the dark chocolate chips uniformly over the pecans. In a large mixing bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until the mixture is fully combined and slightly thickened.
- Pour Filling and Bake: Pour the filling mixture evenly over the pecans and chocolate chips within the crust. Place the pie on the lower rack of the preheated oven. Bake for 40 to 50 minutes, or until the top is lightly browned and the filling is set but slightly wobbly in the center. After 20 minutes of baking, place a pie crust shield over the edges to prevent them from over-browning, or tent the entire pie loosely with aluminum foil if the top is browning too quickly.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack to cool completely, allowing the filling to set fully. Once cooled, sprinkle coarse or flaky sea salt over the top for added flavor if desired. Slice and serve, optionally garnished with whipped cream and chocolate shavings for an extra indulgent touch.
- Storage: Cover leftover pie with plastic wrap or foil and store at room temperature for 1 to 2 days or refrigerate for 4 to 5 days. For best texture, bring refrigerated slices to room temperature before serving.
Notes
- The pie crust recipe is essential to this pie; chill the dough well for easier handling and better results.
- Use room temperature eggs to ensure a smooth, lump-free filling mixture when whisking.
- Dark corn syrup provides a rich molasses flavor that complements the dark chocolate and pecans wonderfully.
- Adding a sprinkle of sea salt on top balances the sweetness and enhances the chocolate flavor.
- If the crust edges brown too soon, use a pie crust shield or foil tent to prevent burning.
- Allow the pie to cool completely for the filling to set properly before slicing.
- Store leftovers covered to maintain freshness, and consider reheating gently to restore softness.
