Best Recipe for Chocolate Pecan Pie
Chocolate Pecan Pie is the deceptively simple dessert of your dreams that will be the first to disappear at every holiday! It’s make ahead friendly, made with ONE BOWL and either store-bought or homemade pie crust that won’t shrink into the filling and is 100% foolproof thanks to my tips and video tutorial. This recipe is leveled up with dark chocolate, dark brown sugar, dark corn syrup, and a touch of cinnamon and both chopped and whole pecans for the ultimate chocolaty, buttery, nutty, caramel-like filling.
Servings 8 -10 slices
Ingredients
CRUST
- 1 recipe homemade pie crust <click for recipe (or store-bought)
FILLING
- 3 eggs at room temperature
- 3/4 cup dark corn syrup
- 1/2 cup packed dark brown sugar
- 3 tablespoons unsalted butter, melted, slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 tsp EACH ground cloves, ground nutmeg
PECANS & CHOCOLATE
- 3 oz. bittersweet baking chocolate, chopped 1/4-inch
- 3 oz. semi-sweet baking chocolate, chopped 1/4-inch
- 1 1/2 cups roughly chopped raw pecan halves, not too small
- 3/4 cup whole raw pecan halves for topping (more or less as needed)
- 1 tablespoon melted unsalted butter
Instructions
CRUST
- Note: It is helpful to complete the pie crust the day before, then just pull the pie shell out of the fridge the next day to blind bake. At the very least, I suggest making the pie dough the night before.
- Make pie shell: Prepare pie crust recipe (<<<click for recipe) through brushing with egg wash and chilling.
- Blind bake: Preheat oven to 375 degrees F. Line the pie shell with parchment paper; fill with pie weights, dried beans or rice (this keeps crust from shrinking). Bake for 18 to 20 minutes, or until pale and just beginning to brown but not raw. Transfer to a rack to cool completely before filling. Reduce oven temperature to 350°F.
FILLING
- Add the filling ingredients to a medium bowl and whisk just until combined (don't over whisk).
- Spread chopped pecans evenly inside cooled pie shell, followed by the chopped chocolates. Pour filling mixture over the top.
- Arrange the whole pecans in a pattern on top. Brush whole pecans with melted butter (this prevents them from burning).
BAKE
- Bake at 350 degrees F until the center registers 195-200 degrees F on an instant read thermometer, about 40-50 minutes. Keep an eye on the pie while baking and be prepared to cover the edges with foil or a pie shield to prevent the edges from browning to quickly. If the top is browning too quickly, tent with foil.
- If you don’t have a thermometer (highly recommend one!) to see when the pie is done, tap the center surface of the pie lightly – it should spring back when done. Shake the pan, the center should be mostly set and only jiggle slightly.
COOL
- Let the pie cool COMPLETELY on wire rack for the filling to set, about 2 hours. Don’t place in the refrigerator to cool or it can collapse. Serve at room temperature.
Video
Notes
Make Ahead
The chocolate pecan pie recipe can be made 100% ahead of time or prepped in stages:- Make pie dough: The dough can be made in advanced and stored in the refrigerator for 5 days or frozen for up to three months. Thaw in the fridge overnight before using.
- Form the pie shell: Go one step further and arrange the dough in the pie plate, tightly cover and store in the fridge for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before blind-baking.
- Blind bake: Blind bake the pie crust, cool, and cover 24 hours ahead of time.
- Make the filling: Whisk the filling ingredients together 24 hours ahead of time, cover and refrigerate. Bring to room temperature before adding to the pie shell.
- Make the whole pie: The pie can be refrigerated for up to 4 days and will taste just as fabulous! Make sure to serve at room temperature. See below.