Description
A rich and decadent Dark Chocolate Pecan Pie featuring a homemade flaky crust filled with toasted pecans, melted dark chocolate chips, and a gooey, spiced filling. Perfectly baked to a golden top with a hint of sea salt enhancing the deep chocolate and nutty flavors.
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
- Coarse sea salt or flaky sea salt for sprinkling on top
Instructions
- Prepare Pie Crust: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly before proceeding to ensure ease of handling and better shaping.
- Preheat Oven and Roll Dough: Adjust your oven rack to the lower third position and preheat it 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 every few rolls to keep an even thickness throughout.
- Place Dough in Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish. Use your fingers to tuck the dough in and smooth it out, then flange the edges by fluting or crimping. Do not prebake the crust.
- Assemble Filling: Evenly spread the pecans inside the prepared pie crust. Sprinkle the dark chocolate chips evenly over the pecans. 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.
- Pour Filling and Bake: Pour the filling mixture evenly over the pecans and chocolate chips in the pie crust. Place the pie in the preheated oven and bake for 40-50 minutes until the top is lightly browned. After 20 minutes of baking, place a pie crust shield over the edges to prevent them from over-browning, or tent the entire pie with foil if the top starts to brown too quickly.
- Cool and Serve: Remove the pie from the oven and set it on a wire rack to cool completely. The filling will firm up as it cools. Once cooled, sprinkle with coarse or flaky sea salt on top if desired. Slice and serve, optionally with whipped cream and chocolate shavings for an extra touch.
- Storage: Cover leftover pie and store it at room temperature for 1-2 days or refrigerate for 4-5 days to maintain freshness.
Notes
- Using room temperature eggs helps the filling combine better and set properly during baking.
- If the pie’s edges brown too fast, always shield them with foil or a crust protector to avoid burning.
- Coarse sea salt on top contrasts beautifully with the sweetness and enhances the chocolate flavor.
- For extra richness, serve the pie with whipped cream or vanilla ice cream.
- Leftover pie can be refrigerated to prolong freshness; warm slightly before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
