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Dark Chocolate Pecan Pie
4.9 from 21 votes

Dark Chocolate Pecan Pie

This Dark Chocolate Pecan Pie is a Thanksgiving favorite. The dark chocolate adds a nice bitterness to the sweetness and saltiness from the pecans.

Prep Time
35 mins
Cook Time
50 mins
Chilling Time
3 hrs
Total Time
4 hrs 25 mins
Servings: 8
Calories: 321 kcal
Course: Bread
Cuisine: American

Ingredients

Pie Crust:
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons granulated sugar white
  • 3/4 teaspoon kosher salt
  • 1/2 cup butter cold from the fridge, unsalted
  • 1/3 cup water divided, very cold
Dark Chocolate Pecan Pie:
  • 1 cup light brown sugar or dark brown sugar, packed
  • 6 tablespoons butter melted, unsalted
  • 3/4 cup corn syrup light, Karo
  • 3 egg large
  • 1 teaspoon vanilla extract pure
  • 1/2 teaspoon kosher salt
  • 3 cups pecans (wholes and halves)
  • 1 cup bittersweet (74% cacao) chocolate wafers or chips
  • 1 egg beaten, for egg wash, large
  • To serve whipped cream and/or vanilla ice cream

Instructions

To Make the Pie Crust:
    Cup of Yum
  1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add a 50% of the recommended water and mix.
  2. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Knead a few times more until it comes together. If making a double pie crust, divide the dough, forming two discs. Wrap the disc(s) in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
To Roll Out the Pie Dough:
  1. Remove the pie crust from the fridge and allow to stand on the counter for about 10 minutes. I always find this helps with rolling it out. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie tin, leaving a 1 1/2-inch overhang (this is important is you want a nice crimp). Tuck the overhang under itself all the way around. Rest your right thumb on the edge of the pie crust and using your left hand, shape a v. Push the two together, creating a large crimp. Work your way around the entire pie curst until you’re done. Transfer to the freezer or fridge while we make the filling!
To Make the Filling:
  1. Preheat your oven to 350 degrees F. In a medium bowl, whisk together brown sugar, melted butter, light corn syrup, eggs, vanilla extract and salt.
  2. Remove the pie shell from the fridge and add the pecans and dark chocolate to the pie shell. Pour the filling over the pecans and chocolate. Brush the edges of the pie crust with egg wash and place on a baking sheet. Transfer to the oven to bake for about 45 to 50 minutes, until the center has set (it may rise slightly and be slightly jiggly). Be sure to check on it periodically throughout the baking process—if at any time the crust get too brown, you can place a piece of foil over it to stop the browning.
  3. Allow it to cool completely for about 2 to 3 hours before slicing it. Serve with whipped cream or ice cream.
To Make Ahead:
  1. Make up to 2 days ahead and store on the kitchen counter and cover lightly with a clean kitchen towel.

Nutrition Information

Serving 8g Calories 321kcal (16%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 10g (50%) Cholesterol 12mg (4%) Sodium 50mg (2%) Potassium 23mg (0%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 45IU (1%) Vitamin C 2mg (2%) Calcium 2mg (0%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 321

% Daily Value*

Serving 8g
Calories 321kcal 16%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 10g 50%
Cholesterol 12mg 4%
Sodium 50mg 2%
Potassium 23mg 0%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 45IU 1%
Vitamin C 2mg 2%
Calcium 2mg 0%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.