Pecan Pie is a classic dessert that is really popular around Thanksgiving and Christmas. For the chocolate lovers in your family (maybe you?) this pie is pure chocolate bliss. The filling has just enough creamy “goo” with the crunch of toasted pecans. Make the slices thin, because it’s very rich– in a good way!
One of our Thanksgiving guests admitted they they love chocolate. For the reason, I decided to up the ante on my classic Pecan Pie Recipe by adding chocolate to the filling. Wow! If you are a chocolate lover, this is the pie for you.
In my previous post I shared how I made my favorite flaky and tender pie crust. (Otherwise, use your favorite homemade or store bought pie crust.)
Rather than dive into my horde of chocolate chips, quality dark chocolate works best for this recipe. Trader Joe’s is where I shop the most as their Belgian Chocolate is excellent and not outrageously expensive. A food processor does a good job of finely chopping the chocolate, rather than chopping with a knife. Add a little butter and microwave in 25 second intervals, stirring until completely melted.
Add the melted chocolate to the remaining filling ingredients. Last add the pecans (that I’ve toasted on my air fryer.
Pour the filling into your prepared pie crust, and set it on top of a baking sheet (in case of spills).
Carefully place the pie into a 350F oven and set a timer for 45 minutes. The pie should very slightly jiggle when lightly shaken. This might take longer, depending on your oven.
Set the pie on a cooling rack until very slightly warm, or completely cooled. I baked this pie two days before Thanksgiving Day and it was in great shape. Serve with whipped cream or vanilla ice cream, if desired..
TASTING NOTES: The richness of the chocolate will please any chocoholic, that’s for sure! The filling was gooey in a good way, and the toasted pecans are always a tasty treat. The remainder of the pie was sent home to my chocolate loving guest, since we had leftover Pumpkin Pie to consume (my husband’s favorite).
Chocolate Pecan Pie
Equipment
- Sheet pan 18″x13″ to place under the pie as it bakes
Ingredients
For the pie crust:
- 1 pie crust homemade or store bought
For the filling:
- 2 ¼ cups pecan halves 250 g
- ¼ cup unsalted butter melted 57 g
- 4 oz dark chocolate finely chopped 113 g; recommended 60-72% chocolate bar
- 3 large eggs room temperature preferred
- ⅔ cup light corn syrup see note
- ⅔ cup light brown sugar firmly packed
- 1 ½ teaspoons vanilla extract
- ½ teaspoon table salt
Optional garnish:
- Flaky sea salt for sprinkling on top
Instructions
- Preheat oven to 350F (175C).
Prepare the pie crust:
- Roll out pie crust into a 12” circle and arrange into 9” pie plate. Flute the edges and place in the refrigerator to chill while preparing the filling.
Toast the pecans:
- Spread pecans in an even layer on a baking pan and toast them in 350F (175C) for 5-8 minutes, checking at 5 minutes, until fragrant and deepened in color. Set aside to cool.LIKEWISE, the pecans can be toasted in an air fryer.
Filling:
- Combine butter and chocolate in a medium-sized, heatproof mixing bowl and heat in 25-second intervals, stirring in between, until chocolate and butter are completely melted and smooth. Set aside.
- In a separate mixing bowl, crack the eggs and use a whisk to beat vigorously until slightly lightened in color and foamy, about 1 minute.
- Add corn syrup, brown sugar, vanilla, and salt and whisk until well incorporated.
- Drizzle in melted chocolate/butter mixture and stir until batter is uniform and well-combined.
- Add pecans and stir again.
- Remove pie plate from refrigerator and pour the filling evenly into the pie plate.
Bake:
- Transfer to center rack of 350F (175C) oven and bake for 40-50 minutes, until center of the pie is set and no longer jiggles if slightly jostled. NOTE: I place the pie on a sheet pan, just in case anything spills over.
- Remove from oven and allow to cool completely (or at least mostly! If cut into while warm it will be messy, cooling typically takes about 2-4 hours) before slicing and serving. It’s also lovely served slightly warm, topped with vanilla ice cream!
Notes
You can swap this for dark corn syrup; the dark corn syrup subdues the chocolate flavor a bit but is still quite good. I have not tried any other substitute for the corn syrup.
Storing
Cover tightly and store in the refrigerator for up to 5 days. While this pie can be enjoyed cold, I prefer it warm and slightly re-warm before enjoying.
Nutrition
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