Description

This best chocolate pecan pie recipe combines a flaky homemade crust with a rich filling made from eggs, dark corn syrup, brown sugar, spices, bittersweet and semi-sweet chocolates, and pecans. The pie is blind-baked for a crisp base, filled with a luscious chocolate-pecan mix, and baked until perfectly set, creating a decadent dessert perfect for special occasions or holiday gatherings.

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, 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, not too small
3/4 cup whole raw pecan halves for topping (more or less as needed)
1 tablespoon melted unsalted butter

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Instructions

Prepare Pie Crust: Make pie crust dough according to your recipe or use store-bought, then roll and form into a pie shell. Chill the shell thoroughly, preferably overnight.
Blind Bake Crust: Preheat oven to 375°F. Line chilled pie shell with parchment paper and fill with pie weights, dried beans, or rice to prevent shrinking. Bake for 20 minutes or until crust is pale and beginning to brown. Remove weights and parchment, then cool completely on a rack. Reduce oven temperature to 350°F.
Mix Filling: In a medium bowl, whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, salt, cinnamon, cloves, and nutmeg just until combined, avoiding over-mixing.
Assemble Pie: Evenly spread the roughly chopped pecans across the cooled crust, then scatter chopped bittersweet and semi-sweet chocolates on top. Pour the filling mixture evenly over the pecans and chocolate layers. Arrange whole pecan halves decoratively on top and brush them lightly with melted butter to prevent burning.
Bake Pie: Bake at 350°F for 50 minutes or until the center reaches 195-200°F on an instant-read thermometer. Monitor the pie and cover edges with foil if they brown too quickly, or tent the top with foil if necessary.
Check Doneness: If no thermometer is available, gently tap the center—it should spring back, and the filling should be mostly set with a slight jiggle.
Cool Pie: Let the pie cool completely on a wire rack for about 2 hours to allow the filling to set. Do not refrigerate to avoid collapse. Serve at room temperature.

Notes

Make the pie crust dough up to 5 days ahead or freeze for up to 3 months; thaw in fridge overnight before use.
Formed pie shell can be stored in the fridge up to 5 days or frozen for 3 months before blind baking.
Blind bake the crust and cool it up to 24 hours ahead if desired.
Prepare the filling mixture up to 24 hours ahead, cover, refrigerate, and bring to room temperature before pouring into the pie shell.
After baking, refrigerate the pie for up to 4 days, then serve at room temperature or refresh in a 300°F oven for 5 to 10 minutes for crispness.
Use a pie shield or foil strips to prevent crust edges from burning during baking.
For best texture, allow the pie filling to set completely at room temperature before slicing.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 420 kcal
Sugar: 35 g
Sodium: 200 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 90 mg