Description

This Best Recipe for Chocolate Pecan Pie combines a buttery homemade crust with a rich and gooey filling made from dark corn syrup, brown sugar, and melted butter, infused with warm spices and layered with bittersweet and semi-sweet chocolates and crunchy pecans. Perfectly baked to a set filling with beautifully toasted whole pecans on top, this pie is an indulgent dessert that serves 8 to 10 slices and is ideal for holiday celebrations or any special occasion.

Ingredients

Scale

Crust

1 recipe homemade pie crust

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 (for brushing pecans)

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Instructions

Prepare Pie Crust: Prepare your homemade pie crust recipe up to the point of brushing with egg wash and chilling. It is best to complete this step the day before to allow the dough to chill properly for ease of handling and better texture.
Blind Bake Crust: Preheat your oven to 375°F. Line the chilled pie shell with parchment paper and fill it with pie weights, dried beans, or rice to prevent shrinking. Bake the crust for 20 minutes or until it is pale and starting to brown but not fully cooked. Remove the weights and parchment, then transfer the shell to a wire rack to cool completely. Reduce oven temperature to 350°F for later use.
Make Filling: In a medium bowl, add the eggs, dark corn syrup, dark brown sugar, melted butter, vanilla extract, salt, cinnamon, ground cloves, and nutmeg. Whisk everything together just until combined without over-whisking.
Assemble Pie: Spread the chopped pecans evenly inside the cooled pie shell. Scatter the chopped bittersweet and semi-sweet chocolates over the pecans. Pour the filling mixture evenly over the top. 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 the Pie: Bake the assembled pie at 350°F for 50 minutes. Check the center temperature with an instant-read thermometer; it should register between 195°F and 200°F. If the crust edges or pecans brown too quickly, tent the pie with foil or use a pie shield to protect the edges.
Check Doneness: If you don't have a thermometer, lightly tap the center of the pie; it should spring back when done. Gently shake the pan — the filling should be mostly set with only a slight jiggle in the center.
Cool Completely: Let the pie cool completely on a wire rack for about 2 hours to allow the filling to fully set. Avoid refrigerating as it may cause the pie to collapse. Serve at room temperature.

Notes

Make Ahead: Prepare the pie dough up to 5 days ahead and refrigerate or freeze for up to 3 months. Thaw overnight in the fridge before use.
Pie Shell Storage: Form the pie shell and store it covered in the refrigerator for up to 5 days or freeze for 3 months before blind baking.
Blind Bake in Advance: Blind bake and cool the crust up to 24 hours before filling.
Filling Prep: Whisk the filling ingredients and refrigerate up to 24 hours before baking; bring to room temperature before adding to the shell.
Pie Storage: After baking, refrigerate wrapped in plastic for up to 4 days. Reheat gently in a 300°F oven for 5-10 minutes to refresh the crust or microwave individual slices in short intervals.
Thermometer Use: Using an instant-read thermometer is highly recommended for perfect doneness.

Nutrition

Serving Size: 1 slice (1/10th of pie)
Calories: 420 kcal
Sugar: 35 g
Sodium: 200 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 90 mg