Description

This Dark Chocolate Pecan Pie combines a flaky homemade pie crust with rich, gooey dark chocolate chips and crunchy pecans, all enveloped in a luscious filling made from eggs, dark corn syrup, brown sugar, melted butter, and warm spices. Baked to golden perfection and finished with a sprinkle of coarse sea salt, this pie is a decadent twist on a classic Southern favorite, perfect for holidays or any special occasion.

Ingredients

Scale

Pie Crust

Homemade pie crust dough (enough for 1 9-inch pie crust, recipe makes 2 crusts)

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 topping (optional)

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Instructions

Prepare the pie crust: Follow your homemade pie crust recipe through step 5 to get the dough ready and chilled. After chilling, adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C).
Roll out the dough: On a floured surface, roll out one disc of chilled pie dough into a 12-inch diameter circle, turning about a quarter turn every few rolls to keep an even thickness. Carefully transfer the dough into a 9-inch pie dish, tucking it gently to fit and smoothing it out. Flute or crimp the edges as desired. There’s no need to prebake the crust.
Add pecans and chocolate chips: Evenly spread the pecans inside the pie crust, then sprinkle the dark chocolate chips evenly on top of the nuts. Set aside while you prepare the filling.
Make the filling: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until fully combined and the mixture thickens slightly.
Assemble the pie: Pour the filling mixture evenly over the pecans and chocolate chips in the crust, making sure it distributes smoothly.
Bake the pie: Place the pie on the lower rack in the preheated oven and bake for 40 to 50 minutes, until the top is lightly browned and the filling has set. After 20 minutes, place a pie crust shield on the edges of the crust to prevent over-browning. If the top browns too quickly, tent with foil.
Cool and finish: Remove the pie from the oven and transfer it to a wire rack to cool completely. The filling will continue to set as it cools. Once cooled, sprinkle the top with coarse sea salt if desired.
Serve and store: Slice the pie to serve, optionally topping slices with whipped cream and chocolate shavings. Leftovers keep well covered at room temperature for 1-2 days or refrigerated for 4-5 days.

Notes

Make Ahead & Freezing: You can prepare the filling (without pecans and chocolate chips) up to one day ahead and keep it refrigerated. The pie dough can be made 1-5 days in advance. Bake the pie up to one day ahead; once cooled, cover tightly and store at room temperature. This pie freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
Extra Pie Dough: Freeze the second dough disc for up to 3 months and thaw overnight before use.
Pie Dish Recommendation: Use a glass pie dish to monitor crust browning on the sides.
Chocolate Options: Substitute dark chocolate chips with semi-sweet chips or 6 ounces of chopped semi-sweet, dark, or bittersweet chocolate.
Corn Syrup Options: Light corn syrup can be used instead of dark corn syrup if preferred.