The Best Chocolate Pecan Pie
User Reviews
5
The Best Chocolate Pecan Pie
Description
This chocolate pecan pie begins by melting butter and unsweetened baking chocolate together over a double boiler to create a smooth base. Separately, additional butter is warmed with light and dark corn syrups and sugar. These mixtures are combined before adding beaten eggs and vanilla to form the filling.
Chopped pecans are evenly distributed in the pie shell, then the chocolate filling is poured over them. Baking at 350°F for 45–50 minutes produces a pie that sets to a slightly jiggly texture with a shiny surface and a tender, custardy interior framed by the crunchy pecans and a crisp crust.
The recipe advises protecting the crust edges with foil during baking to prevent over-browning. The pie delivers a balance of rich chocolate and nutty crunch with a creamy filling that slices cleanly when cooled.
For those without a double boiler, a saucepan with a metal mixing bowl set on top works effectively to melt ingredients gently without burning.
Ingredients
- 1 pie shell frozen, homemade, or refrigerated roll-out dough is fine, 9 inch, deep dish
- 1 oz unsweetened baking chocolate (2 small squares)
- 7 Tablespoons butter divided, unsalted
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 3/4 cup sugar granulated white
- 3 egg beaten
- 1 cup pecans chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a double boiler (If you don't own a double boiler, see notes below for how to make one from items already in your kitchen): fill the bottom saucepan with a few inches of water and bring to a boil. Nestle the topmost saucepan on top and add 3 Tablespoons of butter and the chocolate. Stir constantly until melted and smooth. Remove from the heat.
- In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla.
- Pour the chopped pecans into the pie shell. Spread them evenly in the shell. Pour the filling over the top and spread evenly across the pecans. Lightly cover the edges of the pie crust with foil and bake in the center of the preheated oven for 45-50 minutes. The pie will be very slightly jiggly, and the top should spring back lightly when tapped in the center. Allow to cool completely on a wire rack before cutting. Serve with whipped cream on top.
Notes
- A makeshift double boiler can be made with a saucepan and a metal mixing bowl without a nonslip bottom.
- Use foil to cover pie crust edges during baking to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 88mg | 29% |
| Sodium | 159mg | 7% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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