Description
This decadent Dark Chocolate Pecan Pie combines the rich, buttery crunch of pecans with the deep flavor of dark chocolate, encased in a flaky homemade pie crust. Perfectly spiced with cinnamon and a hint of sea salt, this pie is a sumptuous twist on the classic pecan pie, ideal for special occasions or cozy dessert gatherings.
Ingredients
Scale
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
Filling
- 2 and 1/2 cups (250g) shelled pecans
- 1 cup (180g) dark chocolate chips
- 3 large eggs, at room temperature
- 1 cup (240ml) dark corn syrup
- 1/2 cup (100g) packed dark brown sugar (or light brown sugar)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
Topping
- Coarse sea salt or flaky sea salt for sprinkling on top
Instructions
- Prepare the Pie Dough: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly to ensure it is easy to handle and roll out.
- Preheat the Oven and Roll Dough: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). On a floured surface, roll out one disc of the chilled dough into a 12-inch diameter circle, turning it about a quarter turn frequently to maintain an even thickness.
- Transfer and Shape the Crust: Carefully transfer the rolled dough to a 9-inch pie dish. Use your fingers to smooth it out and create a flange on the edges by fluting or crimping. No need to prebake the crust for this recipe.
- Add Pecans and Chocolate: Spread pecans evenly inside the prepared pie crust. Sprinkle the dark chocolate chips evenly over the pecans to ensure even distribution in every slice.
- Mix the Filling: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until the mixture is fully combined and slightly thickened.
- Assemble and Bake the Pie: Pour the filling mixture evenly over the pecans and chocolate chips in the crust. Bake in the preheated oven for 40-50 minutes until the top is lightly browned. After 20 minutes, cover the pie edges with a pie crust shield or tent the whole pie with foil if the top browns too quickly to prevent burning.
- Cool and Finish: Remove the pie from the oven and place it on a wire rack to cool completely. The filling will set as it cools. Once cooled, sprinkle coarse or flaky sea salt over the top if desired. Slice and serve, optionally garnished with whipped cream and chocolate shavings.
- Storage: Cover leftover pie and store it at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
- No need to prebake the pie crust for this recipe.
- Use dark brown sugar for a richer flavor, but light brown sugar works as an alternative.
- Chilling the pie dough before rolling helps achieve an even, easy-to-work-with crust.
- Cover the edges or tent the pie during baking to prevent over-browning.
- Sprinkling flaky sea salt on top enhances the flavor contrast of the sweet pie.
- Leftovers keep well refrigerated for up to 5 days and can be served slightly warmed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
