Description

This Best Recipe for Chocolate Pecan Pie features a flaky homemade pie crust filled with a rich mixture of eggs, dark corn syrup, brown sugar, melted butter, and spices, layered with chopped bittersweet and semi-sweet baking chocolates and pecans. Topped with whole pecans brushed with butter to prevent burning, this pie bakes to a gooey, decadent dessert perfect for any occasion.

Ingredients

Scale

Crust

1 recipe homemade pie crust (or store-bought)

Filling

3 eggs at room temperature
3/4 cup dark corn syrup
1/2 cup packed dark brown sugar
3 tablespoons unsalted butter, melted, slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Pecans & Chocolate

3 oz. bittersweet baking chocolate, chopped 1/4-inch
3 oz. semi-sweet baking chocolate, chopped 1/4-inch
1 1/2 cups roughly chopped raw pecan halves, not too small
3/4 cup whole raw pecan halves for topping
1 tablespoon melted unsalted butter

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Instructions

Prepare Pie Crust: Prepare your homemade pie crust recipe or use a store-bought crust. Roll out and shape the dough in your pie plate, then brush with egg wash and chill the shell thoroughly, ideally overnight, to ensure a firm crust for baking.
Blind Bake Crust: Preheat oven to 375 degrees F. Line the chilled pie shell with parchment paper and fill with pie weights, dried beans, or rice to prevent shrinking. Bake for 20 minutes or until the crust is pale and just beginning to brown but not raw. Remove weights and parchment, then cool completely on a rack. Reduce oven temperature to 350 degrees F.
Mix Filling: In a medium bowl, whisk together the eggs, dark corn syrup, dark brown sugar, melted butter, vanilla extract, salt, cinnamon, cloves, and nutmeg just until combined. Avoid over whisking to prevent excess air in the filling.
Assemble Pie: Evenly spread the chopped raw pecans inside the cooled pie shell, then sprinkle the chopped bittersweet and semi-sweet baking chocolates over the pecans. Pour the filling mixture over the top.
Top with Pecans: Arrange the whole raw pecan halves on top of the filling in an attractive pattern. Brush the whole pecans with melted butter to help prevent burning during baking.
Bake Pie: Bake at 350 degrees F for 50 minutes or until the pie’s center registers 195-200 degrees F on an instant-read thermometer. Watch the edges and cover with foil or a pie shield if they brown too quickly. The center should be mostly set and only jiggle slightly when shaken.
Cool Completely: Transfer the pie to a wire rack and let it cool completely for about 2 hours. This allows the filling to set properly. Serve the pie at room temperature for best flavor and texture. Avoid refrigerating during cooling to prevent collapse.

Notes

The pie dough can be made up to 5 days ahead and refrigerated or frozen for up to 3 months. Thaw in the fridge before use.
Once shaped, the pie shell can be tightly covered and refrigerated or frozen in advance to save time.
Blind baking the crust a day ahead and covering it well will save time on baking day.
The filling can be mixed up to 24 hours ahead and refrigerated; bring to room temperature before baking.
The baked pie keeps well refrigerated for up to 4 days. Bring to room temperature before serving or reheat briefly in a 300°F oven to refresh the crust.
Use an instant-read thermometer for best results to avoid over or under baking.
Do not refrigerate the pie during initial cooling as it can cause the filling to collapse.

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 30 g
Sodium: 180 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 85 mg