Chocolate Pecan Pie Recipe
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5.0
21 reviews
Excellent
Chocolate Pecan Pie Recipe
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Fudgy Chocolate Pecan Pie is the best, decadent dessert to hit your holiday table!
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Ingredients
- 2 cups pecans
- 6 ounces 70% chocolate roughly chopped into pieces, or semisweet chocolate
- ½ cup unsalted butter melted
- 2 tablespoons unsweetened cocoa powder I use Hershey's
- ¾ cup golden syrup maple syrup, rice syrup or light corn syrup
- ¾ cup light brown sugar packed
- 2 tablespoons all purpose flour
- 2 tablespoons bourbon optional
- 1 tablespoon pure vanilla extract
- ¾ teaspoon salt
- 4 large eggs whisked
- 9 inch pie crust or pie shell
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Instructions
- Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
- When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
- Fill a small pot ⅓ of the way with water and bring to a boil over medium-high heat.
- Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
- Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
- Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
- Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
- Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
- The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.
Notes
- Tip: We recommend using a darker syrup like golden syrup for a deeper, richer taste!
- Chilling the Crust: For a flakier crust, chill your pie crust in the refrigerator while preparing the filling. This helps the crust hold its shape during baking
- Avoiding Burnt Crust: If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie shield halfway through baking.
- Filling Texture: For the perfect gooey filling, avoid overmixing the eggs and chocolate mixture, as this could lead to a firmer texture.
Nutrition Information
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Calories
318kcal
(16%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
56mg
(19%)
Sodium
131mg
(5%)
Potassium
169mg
(5%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
248IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 131mg | 5% |
| Potassium | 169mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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