Description
This decadent Dark Chocolate Pecan Pie combines a rich and buttery homemade pie crust with toasted pecans and luscious dark chocolate chips, all enveloped in a sweet, spiced filling made with dark corn syrup, brown sugar, and warm cinnamon. Baked to perfection with a lightly browned top and finished with a sprinkle of flaky sea salt, this dessert offers a delightful balance of sweet, salty, and chocolate flavors perfect for holidays or special occasions.
Ingredients
Scale
Pie Crust
- Homemade pie crust dough (enough for one 9-inch pie, 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 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.
- Preheat Oven and Roll Out 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.
- Place Dough in Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish, tucking it in with your fingers to smooth out and flange the edges by fluting or crimping. There is no need to prebake the crust.
- Add Pecans and Chocolate Chips: 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 Pie and Add Salt: Remove the pie from the oven and place 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.
Notes
- Be sure to chill the pie dough thoroughly before rolling to prevent shrinkage and cracking.
- Use a pie crust shield or foil after 20 minutes of baking to avoid over-browning the crust edges.
- Allow the pie to cool completely for the filling to fully set before slicing.
- For extra indulgence, top slices with whipped cream and chocolate shavings.
- Leftover pie keeps well up to 5 days refrigerated.
- Prep Time: 20 minutes (not including chilling the dough)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
