DARK CHOCOLATE PECAN PIE

Dark Chocolate Pecan Pie

This Thanksgiving, let’s add some dark chocolate to our homemade pecan pie.  Why mess with classic pecan pie perfection? Because not only do toasty pecans scream for a little dark chocolate, Thanksgiving desserts usually seem to be seriously lacking in the chocolate department.  And for a holiday as special as Thanksgiving, I like to take the extra time and effort to make a braided pie crust.  A light egg wash and the lightest sprinkling of sweet cinnamon sugar takes this crust right over the top!  

You know you want a slice of this deep dark chocolate-y pecan pie on your dessert plate!  Even if it's just a "little" slice!

Chocolate Pecan PIe

I start with toasting the pecans, which really adds so much nutty flavor!  While those are roasting and toasting up warm in the oven, let's get started with the filling!

​All of your favorites are in this golden caramel filling.  Melted butter starts us off, but we'll add dark brown sugar, dark corn syrup, fresh eggs and sea salt.  Each ingredient has a specific purpose, and set up the filling so that it stays firm and tastes so silky and good!  Make sure that you are using a good quality butter for this recipe - no margarine for us!  And if you're feeling extra adventurous, you can also use browned butter as a starting point!  

I prefer to use dark corn syrup and dark brown sugar, which gives this pie a deeper, richer flavor - but you can always use light corn syrup and granulated sugar if you prefer a lighter look and flavor.  (I highly suggest that you give the dark brown sugar and dark corn syrup a try!)

​Make sure that you use room temperature eggs.  Room temperature are so important for this pie.  Because of the melted butter in the filling, cold eggs will solidify and you'll end up with a filling that is not a smooth, silky and creamy, and patches of butter flavor and others that will just plain miss out on the butter flavor because it doesn't all mix up completely if the eggs are cold.  Room temperature eggs definitely make a difference!  

​I use dark chocolate chips, because again, dark chocolate flavor is my favorite!  If you can't get your hands on dark chocolate chips, you could also use semi-sweet chocolate chips.  Or chop us a couple of dark chocolate bars.  Sprinkle the chocolate chips or chopped chocolate on top of the pecans, and cover with the golden liquid filling.
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Classic Chocolate Pecan Pie

This truly is one of the easiest pies to make from scratch.  And the taste?  AMAZING!  

​All that's left to do now is take a bite!  Hope that you enjoy this as much as we do!

Dark Chocolate Pecan Pie

DARK CHOCOLATE PECAN PIE

Classic Chocolate Pecan Pie – a wonderful silky combination of sweet creamy filling, chocolate and salty nuts, in a buttery and flaky crust.  For years I have searched for the perfect recipe for a smooth and silky filling – and this is the ONLY recipe to use now!  Toasting the pecans increases the flavor to perfection.

Dark Chocolate Pecan Pie

​INGREDIENTS:
1 pie crust (homemade or refrigerated)
2-1/2 cups (250g) pecan halves
1/2 cup (100g) dark brown sugar
1/4 cup (56g) unsalted butter (melted and cooled to lukewarm)
1 cup dark corn syrup
3 large eggs (room temperature)
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
1 cup (170g) dark chocolate chips (Guittard or Ghirardelli)
Additional whole pecans for garnish
 
HOW I MAKE THIS:

1. Toast the pecans on a baking sheet at 350°F for about 8 minutes, turning them halfway thru. After they have cooled, chop half into chunks, leaving the other half whole. I usually toast a few additional pecans to use as garnish for the top of my pie. 
2. PREPARE PIE CRUST: For this pie we’ll be using a single pie crust on the bottom of a 9x2-inch dish glass pie plate. Prepare pie crust per your favorite recipe, or use 1 refrigerated pie crust. 
3. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
4. Preheat oven to 425°F and adjust oven rack to the lowest position possible.
5. BLIND BAKE PIE CRUST: Remove pie plate from refrigerator, line crust with aluminum foil or parchment paper, covering edges to prevent browning, and fill with pie weights, filling the whole way up to the rim of the pie plate. Bake for 15 minutes or until dough looks dry and pale in color.
6. Remove foil/parchment and weights, rotate plate, and bake 5-10 additional minutes until crust is light golden brown. Remove pie plate from oven. 
7. PREPARE FILLING: In a medium mixing bowl, whisk together the brown sugar, salt and cinnamon.  Mix in melted butter, corn syrup, eggs and vanilla extract (there should be no streaks of egg). Fold in chopped pecans and dark chocolate chips. Pour mixture evenly in crust.
8. As soon as the pie shell comes out of the oven, decrease the oven temperature to 350°F and adjust oven rack to middle position.  Pour the pecan mixture over the back of a spoon into the warm pie shell (this will prevent your crust from cracking). Place a pie crust shield on top of crust.
9. Bake on the middle rack until the pie looks set and yet soft, like gelatin, when pressed gently with the back of a spoon, 50-55 minutes.  Rotate pie plate half-way thru backing. If pie is browning too quickly, remove pie crust shield and tent aluminum foil over the whole pie.
10. Transfer the pie to a rack; cool completely until filling has set – at least 3-4 hours.  
11. Like your pie warm? You still need to let it rest, and then once it's set up, you can place it back in the oven (or toaster oven) to briefly warm it back up. It'll only need a few minutes.
12. Perfect served with a scoop of vanilla ice cream and drizzled with salted caramel sauce, or dolloped with sweetened whipped cream.
13. This pie is best served within 3 days. To store it, leave it lightly covered at room temperature, for up to one day, or in the refrigerator for up to three. You can rewarm it in a 350ºF oven before serving. DO NOT STORE IN AN AIR-TIGHT CONTAINER OR THE PIE WILL LIQUIFY!

YIELD:  8 servings

RECIPE NOTES:

FREEZING INSTRUCTIONS: Pecan pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.
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CORN SYRUP: You can substitute light corn syrup for the dark corn syrup. Many traditional pecan pies contain corn syrup, but for a variation without corn syrup, try my Maple Pecan Pie.

Originally posted November 2012; revised November 2014 & November 2017
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