Description

This Best Chocolate Pecan Pie recipe combines a flaky homemade pie crust with a rich, gooey filling made from dark corn syrup, brown sugar, eggs, and spices, layered with chopped bittersweet and semi-sweet chocolate, and topped with toasted whole pecans brushed with butter. Perfect for any holiday or special occasion dessert, this pie bakes to a perfectly set, glossy finish with a delightful crunch of pecans and chocolate.

Ingredients

Scale

Crust

1 recipe homemade pie crust (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 and slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon 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
3/4 cup whole raw pecan halves for topping (more or less as needed)
1 tablespoon melted unsalted butter for brushing

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Instructions

Prepare the Pie Crust: Make your homemade pie crust according to your preferred recipe, or use a store-bought crust. After rolling out and placing it in the pie plate, brush with egg wash and chill thoroughly. It is best to prepare this the day before for ease.
Blind Bake the Crust: Preheat the oven to 375 degrees Fahrenheit. Line the chilled pie shell with parchment paper and fill with pie weights, dried beans, or rice to prevent shrinking. Bake for 20 minutes until the crust is pale and just beginning to brown but not raw. Remove from oven and let cool completely on a rack. Reduce oven temperature to 350 degrees Fahrenheit for the filling baking.
Mix the Filling: In a medium bowl, whisk together eggs, dark corn syrup, dark brown sugar, melted butter (slightly cooled), vanilla extract, salt, ground cinnamon, ground cloves, and ground nutmeg until just combined. Avoid over whisking to keep the filling smooth and rich.
Assemble the Pie: Spread the roughly chopped pecans evenly over the cooled pie shell. Evenly distribute the chopped bittersweet and semi-sweet chocolates over the nuts. Pour the prepared filling mixture carefully over the top. Arrange the whole pecans in an attractive pattern on the surface and brush them gently with the melted butter to prevent burning.
Bake the Pie: Bake the pie at 350 degrees Fahrenheit for 50 minutes until the center registers between 195 and 200 degrees Fahrenheit on an instant-read thermometer. Watch the edges closely and tent with foil if they begin to brown too quickly. The center should be mostly set with a slight jiggle.
Cool the Pie: Remove the pie from the oven and transfer to a wire rack. Allow it to cool completely for about 2 hours so the filling can set properly. Do not refrigerate the pie during cooling to prevent the filling from collapsing. Serve at room temperature for the best texture and flavor.

Notes

You can make the pie crust dough up to 5 days ahead and store it in the refrigerator, or freeze it for up to 3 months. Thaw in the refrigerator overnight before use.
The formed pie shell can also be refrigerated or frozen before blind baking, allowing for easy planning ahead.
Blind-bake the crust up to 24 hours before filling to save time on baking day.
Prepare the filling up to 24 hours in advance, refrigerate covered, and bring to room temperature before pouring into the pie shell.
The fully assembled pie can be refrigerated for up to 4 days; always serve at room temperature or refresh by warming briefly in the oven or microwave.
To reheat leftover pie, warm in a 300°F oven for 5 to 10 minutes to crisp the crust, or microwave servings in 10-second intervals. Do this only after the pie has completely cooled and the filling has set.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 450 kcal
Sugar: 35 g
Sodium: 190 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 85 mg