Description

This Best Recipe for Chocolate Pecan Pie combines a homemade pie crust with a rich, gooey filling made from dark corn syrup, brown sugar, and warm spices. Layers of chopped bittersweet and semi-sweet chocolate meld perfectly with crunchy pecans for a decadent dessert. It's the perfect balance of sweet, nutty, and chocolatey flavors with a buttery crust for an impressive pie that’s ideal for holidays and special occasions.

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 ounces bittersweet baking chocolate, chopped into 1/4-inch pieces
3 ounces semi-sweet baking chocolate, chopped into 1/4-inch pieces
1 1/2 cups roughly chopped raw pecan halves, not too small
3/4 cup whole raw pecan halves for topping (more or less as needed)
1 tablespoon melted unsalted butter

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Instructions

Prepare Pie Crust: Complete your homemade pie crust recipe or use store-bought. If homemade, brush with egg wash and chill the dough. It's recommended to prepare the dough the night before for best results.
Blind Bake the Crust: Preheat the oven to 375 degrees F. Line the pie shell with parchment paper and fill with pie weights, dried beans, or rice to prevent shrinking. Bake for 20 minutes until the crust is pale and just beginning to brown but not raw. Remove from oven and cool completely on a rack. Reduce oven temperature to 350 degrees F.
Mix Filling: In a medium bowl, whisk together eggs, dark corn syrup, dark brown sugar, melted butter, vanilla extract, salt, cinnamon, cloves, and nutmeg just until combined. Avoid overwhisking.
Assemble Pie: Evenly spread the chopped pecans inside the cooled pie shell. Scatter the chopped bittersweet and semi-sweet chocolates over the pecans. Pour the filling mixture over the top. Arrange whole pecan halves in a decorative pattern on top of the pie. Brush the whole pecans with melted butter to prevent burning during baking.
Bake the Pie: Bake at 350 degrees F for 50 minutes or until the center registers between 195-200 degrees F on an instant-read thermometer. If the edges brown too quickly, cover them with foil or a pie shield. Tent the top with foil if browning too fast. The pie is done when the center springs back lightly when tapped or the filling is mostly set with a slight jiggle.
Cool Pie: Let the pie cool completely on a wire rack for about 2 hours to allow the filling to set. Do not refrigerate to cool as this can cause the pie to collapse. Serve at room temperature.

Notes

The pie dough can be made up to 5 days ahead and stored in the refrigerator or frozen for up to 3 months. Thaw in the fridge before use.
You can form the pie shell in advance and refrigerate or freeze it before blind baking.
Blind bake the crust up to 24 hours ahead and keep covered.
The filling mixture can be made and refrigerated 24 hours ahead; bring to room temperature before assembling.
The whole pie can be refrigerated for up to 4 days; serve at room temperature for best flavor and texture.
To reheat, warm slices in a 300°F oven for 5-10 minutes to refresh the crust crispness or microwave for short intervals after the pie has completely cooled and set.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 450 kcal
Sugar: 30 g
Sodium: 210 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 90 mg