Description

This Best Recipe for Chocolate Pecan Pie combines a flaky homemade pie crust with a rich filling of eggs, dark corn syrup, brown sugar, and warm spices, layered with chopped bittersweet and semi-sweet chocolates, and topped with buttery whole pecans. The pie is blind baked first, then filled and baked again to a perfectly set center. It’s an indulgent 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 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 pecans)

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Instructions

Make Pie Crust: Prepare the homemade pie crust recipe, then brush with egg wash and chill thoroughly. It's best to make the pie dough the night before for optimal texture.
Blind Bake Crust: Preheat your oven to 375 degrees F. 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 weights and parchment, then cool completely on a rack. Reduce oven temperature to 350 degrees F.
Prepare Filling: In a medium bowl, whisk the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, salt, cinnamon, cloves, and nutmeg just until combined; avoid over-whisking.
Assemble Pie: Evenly spread the chopped pecans inside the cooled pie shell. Sprinkle the chopped bittersweet and semi-sweet chocolates over the pecans. Pour the filling mixture evenly over the top.
Top with Whole Pecans: Arrange the whole pecan halves in a decorative pattern on top of the filling. Brush the whole pecans with melted butter to prevent burning during baking.
Bake Pie: Bake in the preheated 350 degrees F oven for 50 minutes or until the center reaches 195-200 degrees F with an instant-read thermometer. If the edges brown too quickly, cover them with foil or a pie shield. The pie center should be mostly set with a slight jiggle.
Cool Completely: Remove the pie from the oven and cool completely on a wire rack for about 2 hours to allow the filling to set properly. Do not refrigerate immediately to avoid collapse. Serve at room temperature.

Notes

Make Ahead: Pie dough can be made up to 5 days in advance and stored in the refrigerator or frozen for up to 3 months. Thaw overnight in the fridge before use.
Pie shell can be formed and stored covered in the fridge for 5 days or frozen for 3 months before blind baking.
Blind bake the crust and cool up to 24 hours before filling the pie.
Filling ingredients can be whisked and refrigerated up to 24 hours ahead; bring to room temperature before pouring into the crust.
The fully assembled pie can be refrigerated up to 4 days; always serve at room temperature.
Storage: After cooling, wrap the pie tightly and refrigerate for up to 4 days. Reheat individual slices in the microwave at 10-second intervals or warm the whole pie in a 300°F oven for 5-10 minutes to refresh the crust.
Use an instant-read thermometer for best baking accuracy to avoid under or over-baking.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 450 kcal
Sugar: 30 g
Sodium: 220 mg
Fat: 32 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 90 mg