Description
This homemade Chocolate Pecan Pie combines the rich, buttery flavors of pecans with decadent chocolate for a delightful twist on a classic dessert. Baked in a flaky pie crust and topped with luscious semi-sweet chocolate, this pie is perfect for special occasions or cozy gatherings, with tips for adding bourbon to elevate the flavor even further.
Ingredients
Scale
Pie Crust
- 1 9 inch homemade pie dough crust or 1 store bought rolled unbaked pie crust (14 ounce package)
Pie Filling
- 2 cups chopped pecans
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3 large eggs
- 3/4 cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips, melted
For Serving
- Whipped cream and/or chocolate shavings
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch pie plate with nonstick cooking spray to prevent sticking.
- Shape the Pie Crust: Carefully roll out the pie dough and gently press it into the prepared pie plate. Use your fingers to tuck and smooth the dough, then flute or crimp the edges to form an attractive crust. There is no need to pre-bake the crust.
- Add Pecans: Evenly sprinkle the chopped pecans over the bottom of the dough, creating a uniform layer that will provide a crunchy texture throughout the pie.
- Mix Filling: In a medium mixing bowl, whisk together the brown sugar, all-purpose flour, cocoa powder, eggs, light corn syrup, melted butter, vanilla extract, salt, and melted semi-sweet chocolate chips until the mixture is smooth and fully combined.
- Combine Filling and Pecans: Slowly pour the chocolate filling over the pecans in the pie crust, ensuring all pecans become coated and the filling is evenly distributed.
- Bake the Pie: Place the pie on the center rack of the preheated oven. Bake for approximately 45-55 minutes until the top is golden brown and the filling is just set but still slightly jiggly in the center. To prevent over-browning, after about 30 minutes, shield the crust edges with a pie crust protector or foil. If the top browns too quickly, tent a piece of foil over the entire pie.
- Cool the Pie: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely to room temperature so that the filling sets properly before slicing.
- Serve: Slice and serve each piece with a dollop of whipped cream and a sprinkle of chocolate shavings. Optionally, add 2 to 3 tablespoons of bourbon to the filling before baking for a boozy twist.
Notes
- Pecan pie is elevated beautifully by adding chocolate; you may use white, milk, dark, or semi-sweet chocolate according to your preference.
- Protect the crust edges during baking with foil or a crust shield to avoid over-browning.
- For a Chocolate Bourbon Pecan Pie, incorporate 2 to 3 tablespoons of bourbon into the filling mixture before baking.
- Allow the pie to cool completely for the best slicing results and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 634 kcal
- Sugar: 52 g
- Sodium: 302 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 78 mg
