Description
This Dark Chocolate Pecan Pie combines a rich and flaky homemade pie crust with a luscious filling of toasted pecans, bittersweet dark chocolate chips, and a sweet, spiced custard mixture. The pie is baked to perfection with a golden-brown top and finished with a sprinkle of coarse sea salt to balance the sweetness, offering a decadent twist on a classic Southern dessert.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust (recipe makes 2 crusts; use one 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 the Pie Crust: Follow your homemade pie crust recipe through step 5 to prepare the dough, then chill the dough thoroughly to ensure it is easy to handle and roll out.
- 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 chilled dough disc into a 12-inch diameter circle, turning a quarter turn every few rolls for even thickness.
- Transfer Dough to Pie Dish: Carefully place the rolled dough into a 9-inch pie dish. Use your fingers to smooth it out and create a flanged edge by fluting or crimping. There’s no need to prebake the crust.
- Arrange Pecans and Chocolate: Evenly spread the shelled pecans inside the crust, then sprinkle the dark chocolate chips evenly over the pecans.
- Mix and Pour Filling: 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 slightly thickened. Pour this mixture evenly over the pecans and chocolate chips in the crust.
- Bake the Pie: Bake the pie in the preheated oven for 40-50 minutes, until the top is lightly browned. After 20 minutes, cover the edges with a pie crust shield to prevent burning, or tent the entire pie with foil if the top browns too quickly.
- Cool and Serve: Remove the pie from the oven and cool on a wire rack until completely set, about 2-3 hours. Once cooled, sprinkle with coarse or flaky sea salt. Slice and serve, optionally topped with whipped cream and chocolate shavings.
- Storage: Cover leftover pie and store at room temperature for 1-2 days or refrigerate for 4-5 days.
Notes
- Use room temperature eggs for a smoother filling mixture.
- Dark corn syrup provides a rich, deep sweetness typical of pecan pies; substitute with light corn syrup if unavailable but flavor will differ slightly.
- Chilling the dough before rolling helps maintain its structure and prevents shrinking during baking.
- Toasting pecans lightly before adding to the pie can enhance their flavor but is optional.
- Use a pie crust shield or foil tent to avoid over-browning the crust edges and top.
- Sprinkling sea salt at the end enhances the chocolate and balances the sweetness.
- Serve with whipped cream or vanilla ice cream for an indulgent dessert.