Description
A rich and indulgent Dark Chocolate Pecan Pie featuring a flaky homemade pie crust filled with toasted pecans and dark chocolate chips, enveloped in a luscious spiced filling made with eggs, dark corn syrup, and brown sugar. This decadent dessert is perfect for holiday gatherings or special occasions, with a balanced sweetness and a hint of sea salt to enhance the deep chocolate and nutty flavors.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust (recipe makes 2 crusts; you can halve the recipe or freeze one half)
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 the crust: Follow the homemade pie crust recipe through step 5, then chill the dough. This ensures the crust will be flaky and easy to handle.
- Preheat oven and prepare dough: Adjust the oven rack to the lower third and preheat the oven to 350°F (177°C). On a floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it into a 9-inch pie dish, smoothing it gently and crimping the edges. No need to prebake the crust.
- Add the filling base: Spread the pecans evenly over the unbaked pie crust, then sprinkle the dark chocolate chips evenly on top of the nuts, creating a balanced layer of nuts and chocolate.
- Mix the custard: In a large bowl, whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until the mixture is thick and fully combined.
- Assemble and bake: Pour the custard mixture evenly over the pecans and chocolate chips in the pie crust. Bake for 40-50 minutes until the top is lightly browned. After 20 minutes, shield the edges with a pie crust shield or foil tent to prevent over-browning.
- Cool and finish: Remove pie from oven and place on a wire rack to cool completely, allowing the filling to set. Before serving, sprinkle with coarse or flaky sea salt if desired.
- Serve: Slice the pie and serve as is, or top with whipped cream and chocolate shavings for an extra indulgent touch. Store leftovers at room temperature for 1-2 days or refrigerate for 4-5 days.
Notes
- You can freeze the second pie crust dough for future use.
- Protect the pie crust edges during baking to prevent burning by using a pie crust shield or aluminum foil.
- The pie filling needs to cool fully for proper setting.
- Dark corn syrup can be substituted with light corn syrup if preferred, but dark adds a richer flavor.
- Adding a sprinkle of coarse sea salt on top enhances the chocolate and pecan flavors.
- Use room temperature eggs for a smoother custard texture.
Nutrition
- Serving Size: 1 slice (assuming 10 servings)
- Calories: 450
- Sugar: 34g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
