Description
A luscious Chocolate Pecan Pie combining the rich crunch of pecan halves with the decadent flavor of semi-sweet chocolate chips in a buttery pie crust. Perfectly sweetened with a blend of corn syrup, granulated and brown sugars, this classic dessert is baked to golden perfection and makes a delightful treat for any occasion.
Ingredients
Scale
Pie Base
- 1 pie crust (store-bought or homemade)
Filling
- 1 cup corn syrup (light or dark)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1/2 cup semi-sweet or bittersweet chocolate chips
Instructions
- Preheat Oven and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Line a pie dish with the pie crust, making sure to trim any excess dough and crimp the edges neatly for an even presentation.
- Mix Wet and Dry Ingredients: In a large bowl, whisk together the corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt until the mixture is smooth, ensuring all ingredients are fully incorporated for a consistent filling.
- Add Pecans and Chocolate Chips: Gently stir in the pecan halves and chocolate chips, distributing them evenly throughout the sugary syrup mixture.
- Fill the Pie Crust: Pour the pecan and chocolate filling into the prepared pie crust. Use a spatula to spread the pecans evenly across the surface to ensure each slice has a perfect balance of nuts and chocolate.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes or until the filling is set and slightly puffed. To prevent the crust edges from burning, cover them with foil if they start to brown too quickly during baking.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling to set firmly. Serve the pie as is or accompany it with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Use a glass or metal pie dish for best baking results.
- Cover crust edges with foil halfway through baking to prevent over-browning.
- Letting the pie cool completely is crucial to allow the filling to fully set.
- Can be made a day ahead and stored covered at room temperature.
- For a deeper chocolate flavor, bittersweet chocolate chips are recommended.
