Chocolate Pecan Pie
User Reviews
5
Chocolate Pecan Pie
Description
Chocolate Pecan Pie features a classic pie crust filled with whole pecans and semisweet chocolate chips arranged evenly. The custard filling made from eggs, granulated sugar, light brown sugar, corn syrup, bourbon, vanilla extract, ground cinnamon, and salt binds the nuts and chocolate together as it bakes. The baking begins at 375°F, ensuring a golden crust without stretching, and includes a pie shield halfway to protect the crust edges from overbrowning. This results in a pie with a firm, sliceable filling that balances the crunch of pecans with melted chocolate pockets.
The cinnamon and salt enhance the nutty and chocolate flavors while the bourbon adds a subtle depth if used. This pie is suitable as a holiday dessert or a special treat when you want a classic pecan pie with a chocolate twist. Serve at room temperature for best texture.
To check doneness, an instant-read thermometer inserted centrally (avoiding touching crust or pan) should read 200°F, indicating the filling is set. The pie crust should be rested overnight before rolling out for easier handling.
Ingredients
- 1 pie crust chilled overnight, single batch Best Ever
- 1 cup pecans halves
- 1 cup semisweet chocolate chips 170 grams
- 4 egg at room temperature, lightly beaten, large
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams
- 1/2 cup corn syrup
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375°F.
- Remove the pie crust from the fridge. Let sit at room temperature for about 5 minutes, until slightly pliable.
- Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 13-inch circle about 1/8-inch thick.
- Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch deep dish pie pan. Gently press into the cavity of the pie pan, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute.
- Spread the pecans and chocolate chips evenly on the bottom of the pie shell.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, corn syrup, bourbon, vanilla, cinnamon, and salt. Pour over the pecans and chocolate chips. Bake for 30 minutes, then carefully place a pie shield over the crust. Continue baking until the filling is set, about 20 to 25 minutes longer*. Remove from the oven and cool for 30 minutes before slicing and serving.
- Cover and store at refrigerated for up to two days.
Notes
- Use an instant-read thermometer to confirm the pie's center reaches 200°F for proper doneness without overbaking.
- Chill the pie crust overnight before rolling to improve pliability and prevent shrinking during baking.
- Cover pie edges with a shield or foil halfway through baking to prevent overbrowning.
User Reviews
Overall Rating
5
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