Description
This decadent Chocolate Pecan Pie combines the rich, gooey sweetness of a traditional pecan pie with the deep, indulgent flavor of melted semi-sweet chocolate. With a buttery homemade or store-bought pie crust, a filling made from brown sugar, cocoa powder, pecans, and a hint of vanilla, this dessert is perfect for any occasion. Serve it warm or at room temperature with whipped cream and chocolate shavings for the ultimate treat.
Ingredients
Scale
Pie Crust
- 1 9 inch homemade pie dough crust or 1 store-bought rolled unbaked pie crust (from a 14 ounce package)
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
To Serve
- Whipped cream
- Chocolate shavings
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate with nonstick cooking spray to prevent sticking.
- Prepare the Pie Crust: Roll out your pie dough carefully and gently press it into the pie plate, smoothing out with your fingers and ensuring it fits snugly. Flute or crimp the edges decoratively. There’s no need to pre-bake the crust.
- Add Pecans: Evenly sprinkle the chopped pecans across the bottom of the prepared pie crust to create a crunchy base for the filling.
- Mix Filling: In a medium bowl, whisk together the brown sugar, all-purpose flour, unsweetened cocoa powder, eggs, light corn syrup, melted butter, vanilla extract, salt, and melted semi-sweet chocolate until smooth and fully combined.
- Assemble Pie: Slowly pour the filling mixture over the pecans in the crust, ensuring they are well coated and the filling is evenly distributed.
- Bake: Place the pie on the center rack of your preheated oven. Bake for 45 to 55 minutes, until the top is golden brown and the filling is set but still slightly gooey in the center. After the first 30 minutes, protect the crust edges with a foil crust protector or foil strips to prevent over-browning. If the top browns too quickly near the end, tent the entire pie loosely with foil.
- Cool: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely before slicing to allow the filling to set properly.
- Serve: Serve each slice with a dollop of homemade whipped cream and a sprinkle of chocolate shavings. Optionally, add 2 to 3 tablespoons of bourbon into the filling for a boozy twist before baking.
Notes
- The pie is done when the center is just set and no longer jiggly. A lightly pressed center should spring back and a knife inserted will come out clean.
- Using a cooking thermometer, the internal temperature should reach approximately 200°F for perfect doneness.
- Avoid overcooking to prevent dryness; the pie should be gooey but set.
- Foil shields for crust edges and top help to prevent burning during baking.
- For a variation, mix in 2 to 3 tablespoons of bourbon into the filling before baking for a Chocolate Bourbon Pecan Pie.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 430
- Sugar: 30g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
