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A rich and gooey chocolate pecan pie combining a buttery, flaky crust with a luscious chocolate and pecan filling, perfect for holidays or special occasions.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 1 1/2 to 2 cups pecan halves, plus more whole pecans for topping
  • 1 cup semi-sweet or dark chocolate chips or chopped chocolate
  • 3 large eggs, room temperature
  • 3/4 cup light or dark corn syrup
  • 1/2 cup packed light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt
  • Flake sea salt, optional for garnish
  • For serving: Homemade whipped cream and chocolate shavings

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Press the unbaked pie crust into a 9-inch pie plate and chill until ready.
  3. Evenly sprinkle 1 1/2 to 2 cups chopped pecans and 1 cup chocolate chips into the crust.
  4. Melt 4 tablespoons unsalted butter and let cool slightly.
  5. In a large bowl, beat 3 large eggs, then add 3/4 cup corn syrup, 1/2 cup packed light brown sugar, 1 tablespoon unsweetened cocoa powder, the melted butter, 2 teaspoons vanilla extract, and 1/2 teaspoon salt; whisk until smooth.
  6. Pour the filling over the pecans and chocolate in the crust.
  7. Arrange whole pecans on top, pressing lightly into the filling.
  8. Bake at 350°F (175°C) for 50 to 60 minutes, until the edges are golden and the center jiggles slightly; halfway through baking, cover the crust edges with foil or a pie shield to prevent burning.
  9. Remove the pie from the oven and cool completely on a wire rack before slicing.
  10. Optionally, sprinkle with flake sea salt and serve each slice with whipped cream and chocolate shavings.

Notes

Avoid under-baking; center should be set but still jiggle slightly (like Jell-O)., Cool pie fully for at least 2 hours before slicing for best texture., Use foil tent if pecans or crust brown too quickly., For a bourbon pecan pie twist, add 1 to 2 tablespoons bourbon to filling., Dress with whipped cream, chocolate shavings, and flake sea salt before serving., Pie can be made up to 3 days ahead and refrigerated; unbaked pie can be assembled and refrigerated up to 24 hours before baking., Store cooled pie loosely wrapped in fridge up to 4 days., Freeze baked pie wrapped tightly up to 3 months; thaw overnight in fridge before serving., Reheat slices in microwave briefly or entire pie in oven at 275-300°F for 10-15 minutes to refresh crust.

Nutrition

Find it online: https://margorecipes.com/chocolate-pecan-pie/