Chocolate Pecan Pie

Name: Chocolate Pecan Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 serving
Ingredients: 1 homemade pie crust dough; 1 cup dark corn syrup; ½ cup (packed) light brown sugar; 5 tablespoons unsalted butter, cut into 5 pieces; 4 oz bittersweet chocolate, roughly chopped; 3 large eggs, at room temperature; 2 tablespoons bourbon (optional but recommended); 1 teaspoon pure vanilla extract; ½ teaspoon salt; 2 cups pecan halves, coarsely chopped; Beaten egg, milk, or cream, for brushing the edges (optional)

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings
8
Calories
645 kcal
Course
Dessert

Chocolate Pecan Pie

Iris Warren

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It’s hard to improve on classic pecan pie, but bittersweet chocolate and a splash of bourbon take this chocolate pecan pie to the next level.

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Ingredients

Servings

1 homemade pie crust dough, chilled (or store-bought 9-inch deep-dish pie crust; see note)
1 cup dark corn syrup
½ cup (packed) light brown sugar
5 tablespoons unsalted butter, cut into 5 pieces
4 oz bittersweet chocolate, roughly chopped
3 large eggs, at room temperature
2 tablespoons bourbon (optional but recommended)
1 teaspoon pure vanilla extract
½ teaspoon salt
2 cups pecan halves, coarsely chopped
Beaten egg, milk, or cream, for brushing the edges (optional)

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Instructions

For the Crust

If using a store-bought pie dough: If using a refrigerated dough, unroll it and fit it into a 9-inch by 1½-inch (23-cm by 3.75-cm) deep-dish pie pan. Press the dough gently into the pan so it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead. If using a frozen crust in an aluminum pan, keep frozen until you’re ready to fill it.If using a homemade pie crust dough: Roll the dough into a 12 to 13-inch (30 to 33-cm) circle on a lightly floured surface. Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press it into the pan, ensuring it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead.

For the Filling

Preheat the oven to 350°F and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
In a medium saucepan, combine the corn syrup and brown sugar. Bring to a boil. Off the heat, add the butter and chocolate and whisk until the butter and chocolate are melted and the mixture is smooth.
In a large bowl, whisk the eggs, bourbon (if using), vanilla, and salt. Slowly add the warm chocolate mixture, whisking constantly, until evenly combined. Stir in the pecans.
Pour the filling into the prepared crust. Brush the edges of the pie crust with the beaten egg, milk, or cream, if using. Place the pie on the preheated baking sheet in the oven. Bake until set and puffy, 45 to 50 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours. Serve at room temperature with whipped cream or vanilla ice cream.

Notes

Note: If using a store-bought crust, you can use either a rolled refrigerated crust or a frozen crust in an aluminum pie pan.
Make-Ahead/Freezing Instructions: The pie can be made up to 2 days ahead and stored, covered loosely with aluminum foil or plastic wrap, at room temperature. Alternatively, the unbaked pie can be frozen for up to 3 months. Simply place the unbaked pie in the freezer, uncovered, and allow it to freeze until firm. Once the pie is frozen, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to bake, there is no need to thaw the pie. Simply remove it from the freezer, unwrap it, and brush the edges with beaten egg, milk, or cream, and bake as directed. Note that you'll need to add about 10 minutes to the original baking time if baking from frozen. Cover the edges with foil towards the end if they start to get too brown.

Nutrition Information

Show Details

Calories 645kcal (32%) Carbohydrates 67g (22%) Protein 7g (14%) Fat 42g (65%) Saturated Fat 14g (70%) Cholesterol 107mg (36%) Sodium 313mg (13%) Fiber 4g (16%) Sugar 49g (98%)