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Chocolate Pecan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 85 reviews
  • Author: Jaden
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in this rich and gooey Chocolate Pecan Pie featuring a buttery, flaky homemade pie crust filled with a luscious mixture of pecan halves and semisweet chocolate chips. Perfectly balanced with the sweetness of brown and granulated sugar, corn syrup, a hint of bourbon, and warm spices, this dessert is an ideal centerpiece for Thanksgiving, Friendsgiving, or Christmas festivities.

Ingredients

Scale

Pie Crust

  • 1 single batch Best Ever Pie Crust

Filling

  • 1 cup (109 grams) pecan halves
  • 1 cup (170 grams) semisweet chocolate chips
  • 4 large eggs, at room temperature, lightly beaten
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup corn syrup
  • 2 tablespoons bourbon (optional)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
  2. Prepare Pie Crust: Remove the pie crust from the refrigerator and let it sit at room temperature for about 5 minutes until slightly pliable for easier rolling.
  3. Roll Dough: On a floured surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Rotate and turn the dough to prevent sticking and ensure even thickness.
  4. Fit Dough into Pie Pan: Gently roll the dough around the rolling pin and unroll it over a 9-inch deep dish pie pan. Press gently into the pan cavity without stretching, trim excess leaving a 1-inch overhang, then fold under and flute or crimp edges for a decorative finish.
  5. Assemble Filling: Evenly spread pecan halves and semisweet chocolate chips on the bottom of the prepared pie crust.
  6. Mix Custard: In a large bowl, whisk together the lightly beaten eggs, granulated sugar, brown sugar, corn syrup, bourbon (if using), vanilla extract, cinnamon, and salt until fully combined.
  7. Fill Pie: Pour the custard mixture evenly over the pecans and chocolate chips in the pie shell.
  8. Bake Initial Phase: Bake the pie at 375°F for 30 minutes to start setting the filling.
  9. Protect Crust & Continue Baking: Carefully place a pie shield or foil around the edges of the crust to prevent overbrowning. Continue baking for an additional 20 to 25 minutes until the filling is set and no longer jiggly in the center.
  10. Cool and Serve: Remove the pie from the oven and allow it to cool for at least 30 minutes to let the filling firm up before slicing and serving.
  11. Storage: Cover the pie and refrigerate leftovers for up to two days to maintain freshness.

Notes

  • Chocolate Pecan Pie offers a perfect combination of gooey chocolate and crunchy pecans enveloped in a flaky, buttery crust.
  • This pie is a festive and impressive dessert for holiday occasions such as Thanksgiving, Friendsgiving, and Christmas.
  • For best results, use room temperature eggs to ensure a smooth custard texture.
  • Using a pie shield helps prevent the crust edges from burning while baking the filling thoroughly.
  • Allow sufficient cooling time so the filling sets properly, making slicing easier and cleaner.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 450
  • Sugar: 34g
  • Sodium: 150mg
  • Fat: 28g
  • Saturated Fat: 7g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 110mg

Find it online: https://yummyhere.com/chocolate-pecan-pie-recipe/