Description
A rich and decadent Chocolate Pecan Pie featuring a flaky homemade pie crust filled with gooey pecans and semisweet chocolate chips, perfectly sweetened with a blend of sugars and a touch of bourbon for depth. Ideal for festive occasions like Thanksgiving or Christmas.
Ingredients
Scale
Pie Crust
- 1 single batch Best Ever Pie Crust
Filling
- 1 cup (109 grams) pecan halves
- 1 cup (170 grams) semisweet chocolate chips
- 4 large eggs, at room temperature, lightly beaten
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup corn syrup
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the pie evenly.
- Prepare Pie Crust: Remove the pie crust from the refrigerator and let it sit at room temperature for about 5 minutes until it becomes slightly pliable for easier handling.
- Roll Out Dough: On a floured surface, roll the dough into a 13-inch circle about 1/8-inch thick, turning frequently to prevent sticking and maintain even thickness.
- Fit Dough into Pie Pan: Carefully roll the dough around the rolling pin, unroll it over a 9-inch deep dish pie pan, gently pressing it into the pan without stretching. Trim excess dough to leave a 1-inch overhang, then fold and crimp the edges to form a decorative crust.
- Add Pecans and Chocolate: Evenly spread the pecan halves and semisweet chocolate chips on the bottom of the prepared pie crust.
- Mix Filling: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, bourbon (if using), vanilla extract, cinnamon, and sea salt until well combined.
- Pour Filling and Bake: Pour the filling mixture over the pecans and chocolate chips. Bake for 30 minutes, then place a pie shield or foil around the crust edges to prevent over-browning. Continue baking for an additional 20 to 25 minutes until the filling is set but still slightly jiggly in the center.
- Cool: Remove the pie from the oven and cool it on a rack for at least 30 minutes before slicing to allow the filling to fully set.
- Store: Cover and refrigerate the pie for up to two days to maintain freshness.
Notes
- This pie combines the classic pecan pie with semisweet chocolate for a rich, gooey texture that melts in your mouth.
- Letting the pie cool properly is essential to achieve clean slices and perfect filling consistency.
- Using room temperature eggs ensures a smoother filling mixture.
- The bourbon is optional but adds a subtle depth and complexity to the flavor.
- Pie shields or aluminum foil help protect the crust edges from burning while the filling sets.
- Best served slightly warm or at room temperature for optimal taste and texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
