Chocolate Pecan Pie
User Reviews
5
Chocolate Pecan Pie
Description
This Chocolate Pecan Pie starts with a refrigerated all-butter pie crust pressed into a 9-inch plate, providing a flaky and tender base. The filling is a complex custard blending large eggs, packed light brown sugar, light corn syrup, browned melted butter, Kahlúa liqueur, salt, cinnamon, and all-purpose flour for structure.
Chopped pecans and semi-sweet chocolate chips are folded into the filling alongside carefully melted bittersweet chocolate using a gentle double boiler technique. This melting method prevents scorching and ensures a glossy, smooth chocolate addition that enriches the pie’s flavor and texture.
The filling is poured into the crust and baked until set, with the nutty pecans providing crunch contrasted by the creamy chocolate custard. The pie’s flavor features warm cinnamon, a hint of Kahlúa, and the deep bittersweet chocolate, creating a rich and indulgent dessert.
Ingredients
- 1 pie crust all-butter, recipe foolproof
- 3.5 ounces bittersweet chocolate finely chopped
- 4 egg large, at room temperature
- 1 cup light brown sugar 213g/7 and 1/2 ounces, packed
- 1 cup light corn syrup 312g/11 ounces
- 2 unsalted butter 1/2 tablespoon, melted until browned then slightly cooled
- 1 Kahlua liqueur 1/2 tablespoon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 all-purpose flour 1/2 tablespoon
- 2 cups pecan halves 227g/8 ounces, coarsely chopped, plus extras to line the top if desired
- 1 cup semi-sweet chocolate chips 170g/6 ounces
Instructions
- Preheat oven to 350°F (177°C). Have ready and refrigerated one pastry-lined 9-inch pie plate (see foolproof all-butter pie crust).
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pot snugly, but will not touch the simmering water, on top of the pot. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from heat, leaving the bowl over the pot. Set aside until needed.
- In a medium mixing bowl, whisk the eggs until well combined (make sure the yolks and whites are fully blended). Whisk in the brown sugar, breaking up any lumps in the mixture. Whisk in the corn syrup, browned butter, Kahlúa, salt, cinnamon, and flour. Using a rubber spatula, fold in the pecans and chocolate chips. Fold in the melted chocolate.
- Pour the filling into the prepared crust. Then if desired, line the top of the filling with extra pecan halves.
- Bake for 65 to 75 minutes, or until the center is puffed, the edges are set, and the center is just a little jiggly. If the top of your pie is getting too brown, loosely tent a piece of tin foil on top. Place pie plate on a wire rack and cool completely (about 3 hours) before transferring to the fridge to chill for at least another 3 hours.
- Store pie, covered in the refrigerator, for up to 5 days. Serve cold, or bring back to room temperature before serving.
User Reviews
Overall Rating
5
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