Description
A rich and decadent Chocolate Pecan Pie featuring a buttery homemade pie crust, a luscious filling of bittersweet chocolate, sweet corn syrup, and crunchy pecans. This classic dessert combines the deep flavors of chocolate with the traditional sweet and nutty pecan pie for a delicious twist perfect for holidays or special occasions.
Ingredients
Scale
Grandma’s Pie Crust
- 1 cup flour
- 1/2 cup shortening
- 1/2 teaspoon salt
- 1 tablespoon sugar
- dash of baking powder
- 4 tablespoons cold water
Chocolate Pecan Filling
- 5 ounces bittersweet chocolate (65% cacao or higher) (if using chocolate chips use a scant 1 cup)
- 1 cup corn syrup
- 1/2 cup pure cane sugar
- 3 eggs, beaten
- 3 tablespoons butter
- 1 tablespoon vanilla extract
- 1-1/2 cups chopped pecans (for filling)
- 1/2 cup whole pecans (for outer edge of pie)
Instructions
- Prepare Pie Crust: Preheat the oven to 350°F. In a bowl, stir together the flour, salt, sugar, and baking powder. Cut in the shortening using a fork until the mixture is crumbly. Add the cold water all at once and mix just until the dough forms a ball. Avoid kneading or over mixing to keep the crust tender. On a heavily floured surface, roll out the soft dough, rolling it onto a rolling pin to transfer it to the pie plate. Carefully unroll into the dish, tuck under the edges, and crimp with your fingers or a fork. Set aside.
- Melt Chocolate Mixture: In a microwave-safe bowl, melt the bittersweet chocolate with the butter for 1 to 1-1/2 minutes depending on your microwave. Whisk until smooth and fully combined. Set aside to cool slightly.
- Mix Filling Ingredients: In a large bowl, whisk together the corn syrup, cane sugar, beaten eggs, and vanilla extract until fully combined. Slowly whisk in the melted chocolate and butter mixture to create a uniform filling. Fold in the chopped pecans gently to disperse evenly.
- Assemble Pie: Pour the chocolate-pecan filling into the unbaked pie crust. Arrange the whole pecan halves neatly around the outer edge of the pie for decoration and added texture.
- Bake the Pie: Bake the pie at 350°F for 50 to 55 minutes. Check doneness by inserting a toothpick; it should not come out completely clean but there should be no wet batter on it. The center should be slightly wobbly but not liquid. It is better to err on the side of slightly underbaked, as the residual heat will finish setting the filling during cooling.
- Cool: Allow the pie to cool completely before serving to ensure the filling fully sets and achieves the perfect texture.
Notes
- Use high-quality bittersweet chocolate with at least 65% cacao for best flavor.
- Be careful not to overmix the pie crust dough to keep it tender and flaky.
- The center of the pie will remain slightly wobbly when done baking – this is normal and it will firm up as it cools.
- For ease, you can use chocolate chips instead of chopped chocolate but measure slightly less.
- Store leftover pie covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 29g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
