Chocolate Pecan Pie
Indulge in this decadent Southern-style pie featuring a buttery, crisp crust filled with a silky, fudge-like chocolate center and earthy, toasted pecans. The perfect balance of semi-sweet dark chocolate and crunchy nuts makes this a sophisticated centerpiece for any holiday gathering or special occasion. It is designed to be smooth and gooey, avoiding the cloying sweetness of traditional pies through the use of high-quality cocoa and toasted pecans.
- Prep Time: 20
- Cook Time: 50
- Total Time: 70
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
2 cups pecans, roughly chopped and toasted
4 ounces semi-sweet chocolate, finely chopped
3 large eggs, room temperature
1 cup brown sugar, packed
1 cup light corn syrup
4 tablespoons butter, melted and cooled
1 teaspoon pure vanilla extract
0.5 teaspoon fine sea salt
1 9-inch unbaked pie crust
Instructions
Preheat your oven to 350°F (175°C).
Arrange the pie crust in a 9-inch pan and crimp the edges.
Whisk the eggs, brown sugar, salt, and corn syrup in a large mixing bowl until fully combined.
Melt the semi-sweet chocolate with the butter using a double boiler until smooth and glossy.
Fold the cooled chocolate mixture into the egg mixture until the batter is uniform.
Scatter the toasted pecans evenly across the bottom of the unbaked pie crust.
Pour the chocolate custard over the pecans.
Bake for 50 minutes until the filling is set with a slight jiggle in the center.
Notes
Ensure the chocolate and butter mixture is cooled before adding to the eggs to prevent scrambling. Toasting the pecans is essential for depth of flavor. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Find it online: https://itisrecipes.com/chocolate-pecan-pie-recipe/