“`html
If you are a fan of classic pecan pie but crave something a little more indulgent and richly flavored, this Dark Chocolate Pecan Pie Recipe is about to become your new go-to dessert. Combining the rich bitterness of dark chocolate with the crunchy, toasted pecans and a perfectly buttery, flaky crust, this pie hits all the right notes. It’s a spectacularly decadent twist that makes each slice a perfect balance of sweet, salty, and deeply satisfying. Whether you’re baking for a holiday, a special occasion, or just because, this recipe is a guaranteed crowd-pleaser and a heartfelt way to share love through dessert.
Ingredients You’ll Need
Ready to create magic with a short but essential list of ingredients? Every component here is chosen thoughtfully to bring texture, flavor, and that irresistible richness to the pie. From the gooey sweetness of dark corn syrup to the bold character of dark chocolate chips, each ingredient plays a vital role in this delicious dance.
- Homemade pie crust: Use your favorite recipe to achieve a flaky and buttery base that holds all the filling beautifully.
- 2 and 1/2 cups shelled pecans: These add the signature crunch and nutty depth you expect from a great pecan pie.
- 1 cup dark chocolate chips: Choose high-quality chips for intense flavor and smooth melting throughout the pie.
- 3 large eggs, at room temperature: Eggs provide structure and richness to the filling while helping it set perfectly.
- 1 cup dark corn syrup: This ingredient lends the luscious, sticky texture that makes pecan pie so addicting.
- 1/2 cup packed dark brown sugar: Adds molasses undertones and sweetness that deepen the overall flavor.
- 1/4 cup unsalted butter, melted: Adds silkiness and a subtle richness to the filling mixture.
- 1 and 1/2 teaspoons pure vanilla extract: Enhances all the flavors with sweet, fragrant warmth.
- 1/2 teaspoon sea salt: Balances sweetness and intensifies the chocolate and pecan flavors.
- 1/2 teaspoon ground cinnamon: Brings a warming spice note that complements the nuts and chocolate.
- Coarse or flaky sea salt for sprinkling: Supplies an eye-catching finish and a delightful salty crunch on top.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Dough
Begin by making your homemade pie crust and chilling the dough thoroughly. This step is crucial because well-chilled dough is easier to roll out and shapes better, resulting in that flaky, tender crust you want to cradle all the delicious filling.
Step 2: Roll Out the Dough
Set your oven rack on the lower third position and preheat to 350°F (177°C). On a lightly floured surface, roll one disc of dough into a 12-inch circle. Turning the dough a quarter turn with each pass ensures even thickness and prevents sticking. This attention to detail guarantees a uniform crust for baking.
Step 3: Transfer Dough to Pie Dish
Carefully lift the rolled dough and place it into a 9-inch pie dish. Gently tuck it inward with your fingers to fit snugly against the dish’s sides, and then create a decorative flange by fluting or crimping the edges. There’s no need to prebake the crust because it will bake perfectly along with the filling.
Step 4: Assemble the Filling
Start by spreading the pecans evenly across the bottom of the pie crust. Then sprinkle the dark chocolate chips over the top, allowing them to nestle among the nuts. In a large mixing bowl, whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon until the mixture becomes smooth and slightly thickened—this will bind the filling together beautifully.
Step 5: Bake the Pie
Pour the filling mixture evenly over the pecans and chocolate in the crust. Bake for 40 to 50 minutes, keeping a close eye as it cooks. After the first 20 minutes, shield the crust edges with a pie crust shield or foil to prevent burning. The pie is done when the top is lightly golden and the filling is set but still has a slight jiggle in the center.
Step 6: Cool and Finish
Once baked, remove the pie from the oven and let it cool completely on a wire rack. Cooling is essential for the filling to fully set, making slicing easier and cleaner. Right before serving, sprinkle flaky sea salt over the top to enhance flavors and add a stunning finishing touch.
Step 7: Store Leftover Pie
Cover any leftover pie and store it at room temperature for up to two days or refrigerate for up to five days to keep it fresh. This way, you can enjoy slices of this decadent Dark Chocolate Pecan Pie Recipe at your leisure.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
A dollop of freshly whipped cream pairs beautifully with this pie, balancing the intense flavors and adding a cloud of lightness that makes each bite divine. You can also sprinkle some extra dark chocolate shavings on top for that irresistible chocolaty finish and a bit of flair.
Side Dishes
For a delightful dessert experience, serve your pie alongside a scoop of vanilla bean ice cream or a drizzle of caramel sauce. Coffee or a robust black tea also complements this pie superbly, cutting through the sweetness while enhancing the nutty, chocolatey notes.
Creative Ways to Present
Think beyond the traditional slice! Try serving mini individual pecan pies in tartlet pans for a charming party treat. Or, use this Dark Chocolate Pecan Pie Recipe filling as a decadent topping for brownies or as a layered parfait with whipped cream for a stunning alternative presentation.
Make Ahead and Storage
Storing Leftovers
Leftover pie tastes amazing even the next day. Keep it covered at room temperature for one to two days to maintain the perfect texture of the crust and filling. For longer storage, refrigeration for up to five days works well but cover it tightly to avoid drying out.
Freezing
You can freeze the pie if you want to enjoy it later. Wrap it tightly with plastic wrap and foil, then place it in the freezer for up to two months. Thaw overnight in the fridge before serving—this method keeps the texture and flavors intact.
Reheating
To warm up slices, pop them in a preheated oven at 325°F (163°C) for about 10 minutes. This gently reheats the pie and crisps the crust without drying out the luscious filling. Avoid microwaving to keep the textures just right.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust offers the best texture and flavor, a good-quality store-bought crust can save time and still deliver delicious results for this Dark Chocolate Pecan Pie Recipe.
What type of chocolate is best for this pie?
Dark chocolate with a cocoa content of around 60-70% works beautifully here. It balances sweetness while adding depth and richness, making every bite perfectly indulgent.
How do I prevent the crust edges from burning?
Using a pie crust shield or loosely tenting the edges with aluminum foil after about 20 minutes of baking protects them from over-browning, ensuring the crust stays tender and golden without scorch marks.
Can I make this pie dairy-free?
Yes! Substitute the butter with a dairy-free alternative like coconut oil or a vegan butter substitute, and use a dairy-free pie crust to accommodate dietary preferences without compromising flavor.
Is it necessary to chill the dough before rolling?
Chilling the dough is essential as it relaxes the gluten and firms the fat, making the dough easier to roll out and result in a flakier, more tender crust. Skipping this step can lead to a tougher crust.
Final Thoughts
This Dark Chocolate Pecan Pie Recipe is a wonderful way to elevate a classic dessert into something truly special. The combination of rich dark chocolate, crunchy pecans, and a melt-in-your-mouth crust is pure comfort and joy on a plate. I encourage you to try this recipe soon—whether for a festive occasion or a cozy night in—because once you taste it, it may just become a beloved favorite in your dessert repertoire.
“`
Print
Dark Chocolate Pecan Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Dark Chocolate Pecan Pie combines a buttery homemade pie crust filled with toasted pecans and rich dark chocolate chips, all enveloped in a luscious, sweet custard made with dark corn syrup, eggs, and brown sugar. Finished with a hint of cinnamon and sea salt, this decadent dessert is perfect for special occasions or an elegant treat.
Ingredients
Pie Crust
- One disc of homemade pie crust dough (recipe makes 2 crusts; use one or freeze the second)
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 sprinkling on top
Instructions
- Prepare Pie Dough: 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 better texture during baking.
- 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, turning it about a quarter turn every few rolls to maintain an even thickness.
- Fit Dough into Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish, using your fingers to press it into place and flange the edges by fluting or crimping. There is no need to prebake the crust.
- Assemble Filling: Evenly spread the pecans inside the pie crust. Sprinkle the dark chocolate chips evenly over the pecans. 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 Filling and Bake: Pour the filling mixture evenly over the pecans and chocolate chips in the pie crust. Place the pie in the preheated oven and bake for 40-50 minutes, until the top is lightly browned. After 20 minutes, place a pie crust shield over the edges to prevent over-browning or tent the entire pie with foil if the top browns too quickly.
- Cool and Finish: Remove the pie from the oven and set it on a wire rack to cool completely. The filling will set as it cools. Once cooled, sprinkle coarse or flaky sea salt over the top if desired. Slice and serve, optionally topped with whipped cream and chocolate shavings.
- Store Leftovers: Cover leftover pie and store at room temperature for 1-2 days or in the refrigerator for 4-5 days to maintain freshness.
Notes
- Ensure eggs are at room temperature to create a smooth filling.
- Use dark chocolate chips for richer flavor; semi-sweet can be substituted but will be less intense.
- Placing a pie crust shield or foil after 20 minutes prevents the crust edges from burning.
- Sprinkling flaky sea salt on top adds a delightful contrast to the sweet filling.
- This pie can be served with whipped cream or vanilla ice cream for extra indulgence.
- Homemade pie crust is recommended for best texture, but store-bought can be used as a shortcut.
- Leftovers store best refrigerated and should be brought to room temperature before serving for optimal flavor.
