Chocolate Pecan Pie
A rich chocolate pecan pie with a flaky crust, toasted pecans, and a gooey, sliceable chocolate filling. It is easy enough for first-time pie makers and beautiful enough for Thanksgiving or Christmas dinner.
Ingredients
- 1 unbaked 9-inch pie crust homemade or refrigerated
- 2 cups pecan halves divided
- 4 ounces semisweet chocolate finely chopped
- 4 tablespoons unsalted butter
- 3 large eggs room temperature
- 3/4 cup light corn syrup
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 large egg beaten with 1 teaspoon water optional for egg wash
- Flaky sea salt optional for serving
Instructions
- Place a rimmed baking sheet in the oven. Preheat the oven to 350°F.
- Fit the pie crust into a standard 9-inch pie plate. Trim, fold, and crimp the edge. Refrigerate for at least 20 minutes.
- Spread the pecans on another baking sheet and toast for 6 to 8 minutes, stirring once. Let them cool. Roughly chop 1 1/2 cups and reserve the remaining halves.
- Place the chopped chocolate and butter in a microwave-safe bowl. Heat in 20-second intervals, stirring each time, until almost melted. Stir until smooth, then cool for 5 minutes.
- Whisk the eggs in a large bowl just until combined. Whisk in the corn syrup, brown sugar, vanilla, and salt.
- Slowly whisk the warm chocolate mixture into the egg mixture. Fold in the chopped pecans.
- Pour the filling into the chilled crust. Arrange the reserved pecan halves on top. Brush the crust edge with egg wash, if using.
- Set the pie on the hot baking sheet. Bake for 50 to 60 minutes, covering the rim with foil if it browns too quickly. The edges should be set and the center should wobble gently without appearing liquid.
- Transfer the pie to a wire rack. Cool completely for at least 4 hours before slicing. Add a light sprinkle of flaky salt before serving, if desired.
Notes
Notes
- Use a standard 9-inch pie plate. A deep-dish plate will make the filling look shallow.
- Do not pour very hot melted chocolate into the eggs.
- If the center still moves like liquid at 50 minutes, bake for another 5 minutes and check again.
- The filling finishes setting as it cools, so wait at least 4 hours before slicing.
- Store covered in the refrigerator for up to 4 days.
Nutrition Information
Approximate nutrition per slice, based on 8 slices:- Calories: 660
- Total fat: 42 g
- Saturated fat: 13 g
- Cholesterol: 90 mg
- Sodium: 250 mg
- Total carbohydrates: 70 g
- Dietary fiber: 5 g
- Total sugars: 47 g
-
Protein: 8 g
Nutrition will vary based on the pie crust, chocolate, and serving size used.