Description
This decadent Dark Chocolate Pecan Pie combines a flaky homemade pie crust with rich dark chocolate chips and crunchy pecans, all enveloped in a sweet, spiced filling made with dark corn syrup and brown sugar. Perfectly baked to a lightly browned finish and topped with a sprinkle of coarse sea salt, this pie is an indulgent twist on the classic pecan pie, ideal for holiday gatherings or special occasions.
Ingredients
Scale
Pie Crust
- 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
Topping
- 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. Once made, chill the dough thoroughly in the refrigerator to make it easier to roll and handle.
- 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 keep the thickness even throughout.
- Fit Dough into Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish, gently pressing it into place with your fingers. Smooth out any folds, then flange the edges by fluting or crimping them decoratively. There is no need to prebake the crust before filling.
- Add Pecans and Chocolate: Evenly spread the 2 and 1/2 cups of pecans inside the pie crust. Sprinkle the 1 cup of dark chocolate chips evenly over the nut layer to ensure a balanced chocolate flavor.
- Make the Filling Mixture: In a large mixing bowl, whisk together 3 large eggs, 1 cup dark corn syrup, 1/2 cup packed brown sugar, 1/4 cup melted unsalted butter, 1 and 1/2 teaspoons vanilla extract, 1/2 teaspoon sea salt, and 1/2 teaspoon ground cinnamon until fully combined and slightly thickened for a smooth, rich filling.
- Pour Filling and Bake: Pour the filling mixture evenly over the pecans and chocolate chips in the pie crust. Place the pie on the adjusted oven rack and bake for 40 to 50 minutes, or until the top is lightly browned. After 20 minutes of baking, shield the pie crust edges with a pie crust shield or tent the entire pie with foil if the top begins to brown too quickly to prevent burning.
- Cool and Finish: Remove the pie from the oven and transfer it to a wire rack to cool completely. This cooling step allows the filling to set fully. Once cooled, sprinkle coarse or flaky sea salt over the top to enhance the flavors. Slice and serve, optionally with whipped cream and chocolate shavings for an extra indulgence.
- Store Leftovers: Cover any leftover pie and store it at room temperature for 1 to 2 days, or refrigerate for 4 to 5 days to maintain freshness and flavor.
Notes
- Allow the pie crust dough to chill thoroughly before rolling to prevent shrinking during baking.
- If the crust edges brown too quickly, covering them with foil or a pie shield mid-bake helps avoid burning.
- Using dark corn syrup adds a deeper flavor, but light corn syrup can be substituted if preferred.
- For a vegan option, substitute eggs with flax eggs and use vegan butter and chocolate chips, though texture and flavor may vary.
- Let the pie cool completely before slicing to ensure the filling sets properly and slices cleanly.
- Sprinkling flaky sea salt on top balances the sweetness and enhances the chocolate flavor wonderfully.