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
Scale
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.
