Chocolate Pecan Pie Recipe
User Reviews
5
Chocolate Pecan Pie Recipe
Description
This Chocolate Pecan Pie recipe starts by preparing a 9-inch pie crust and optionally pricking its base to prevent bubbles. The pecans are toasted until fragrant, then roughly chopped to incorporate into the filling while some are reserved whole for decorating the top. The chocolate and butter are melted together gently, then mixed with cocoa powder to form a rich chocolate base. Syrup, brown sugar, flour, bourbon (optional), vanilla extract, and salt are whisked in, followed by eggs to bind the filling. The chopped pecans are folded into this mixture before pouring into the pie shell.
Baking is done at 350°F with the rack set low in the oven, typically for about 50-55 minutes, until the filling is nearly set but still has a slight jiggle indicative of a gooey center. The pie is topped with reserved pecans for added texture and visual appeal. Careful baking prevents overcooking, preserving the balance between the gooey filling and flaky crust.
The chocolate and pecans provide a rich, nutty sweetness with a fudgy texture, while the syrup and sugar contribute to the pie’s characteristic sticky, luscious consistency. The optional bourbon adds a warming flavor nuance, and vanilla enhances overall aroma.
Tips include chilling the crust before filling to help maintain its shape, using darker syrups like golden syrup for richer taste, protecting crust edges with foil if they brown too quickly, and avoiding overmixing the filling to keep a soft texture.
Ingredients
- 2 cups pecans
- 6 ounces dark chocolate roughly chopped into pieces, or semisweet chocolate, 70% cocoa
- ½ cup butter melted, unsalted
- 2 tablespoons cocoa powder I use Hershey's, unsweetened
- 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 vanilla extract pure
- ¾ teaspoon salt
- 4 egg whisked, large
- 9 inch pie crust or pie shell
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
- Use golden syrup or similar dark syrup to deepen the flavor of the filling.
- Chill the pie crust before adding the filling to ensure it maintains shape while baking.
- Cover the crust edges with foil or a pie shield if they brown too quickly during baking.
- Mix the filling gently and avoid overmixing eggs and chocolate to keep a gooey, tender filling texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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