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
Scale
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.
