Chocolate Pecan Pie Recipe
Try this chocolate pecan pie recipe for a rich and indulgent twist on a classic dessert. Perfectly sweet, nutty, and chocolatey, it’s a holiday favorite!
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 1 cup semisweet chocolate chips
- 1 1/2 cups pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Prepare Your Pie Crust
- Roll out the chilled pie dough to about 12 inches in diameter and 1/8-inch thick on a lightly floured surface. Carefully transfer it to a 9-inch pie pan, pressing it gently to fit snugly. Trim excess dough, leaving a slight overhang, and crimp the edges for a decorative touch. Chill the crust while preparing the filling to maintain its structure during baking.
Blend the Wet Ingredients
- In a mixing bowl, whisk 3 large eggs until they’re pale and frothy. Gradually mix in 1 cup of granulated sugar and 1 cup of light corn syrup. This base is the foundation of the pie’s sweet, custard-like texture.
Incorporate Pecans and Chocolate
- Chop 1 cup of pecans into slightly uneven pieces for a mix of textures. Add them, along with 1 cup of chopped dark chocolate, to the filling mixture. The rich, slightly bitter chocolate balances the sweetness beautifully.
Assemble and Bake
- Pour the filling into the chilled pie crust, spreading the mixture evenly. Check for doneness by gently shaking the pan; the center should wobble slightly but not appear liquid.
Cool and Serve
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.