Heavenly Chocolate Pecan Pie (Printer-Friendly)
Rich chocolate filling meets toasted pecans and a golden crust, balanced with a hint of bourbon and vanilla.
# What You'll Need:
→ For the pie crust
01 -
1 9-inch pie shell, homemade or store-bought
→ For the filling
02 -
150 g dark chocolate (60–70% cocoa), finely chopped
03 -
115 g unsalted butter, cut into cubes
04 -
200 g pecan halves
05 -
3 large eggs
06 -
200 g light corn syrup
07 -
150 g packed brown sugar
08 -
2 tablespoons unsweetened cocoa powder
09 -
2 teaspoons pure vanilla extract
10 -
30 ml bourbon (optional)
11 -
1/2 teaspoon flaky sea salt, plus extra for sprinkling (optional)
# Steps to Follow:
01 -
Roll out the pie dough and fit it into a 23 cm (9-inch) pie dish, crimping the edges for a decorative finish. Chill the shaped crust in the refrigerator for at least 30 minutes to ensure a flaky texture.
02 -
Place pecans in a dry skillet over medium heat. Toast for 3–5 minutes, stirring often, until fragrant and lightly browned. Cool before using.
03 -
Combine chopped dark chocolate and butter in a heatproof bowl. Set over a saucepan of gently simmering water and stir until melted and smooth. Remove from heat and set aside to cool slightly.
04 -
In a large bowl, whisk eggs, corn syrup, brown sugar, cocoa powder, vanilla extract, bourbon if using, and salt until fully combined. Stir in the melted chocolate mixture, followed by the toasted pecans.
05 -
Pour the filling into the prepared pie shell. Smooth the top with a spatula and arrange extra pecan halves decoratively if desired. Sprinkle lightly with additional sea salt if preferred.
06 -
Bake in a preheated oven at 175°C (350°F) for 50–55 minutes, or until the filling is set at the edges but slightly wobbles in the center. If the crust browns too rapidly, shield the edges with foil after 25 minutes.
07 -
Allow the pie to cool completely on a wire rack before slicing. Serve on its own or with a scoop of vanilla ice cream or freshly whipped cream.
# Extra Suggestions:
01 -
Use a gluten-free pie crust for a gluten-free version. For a sweeter profile, substitute milk chocolate for dark chocolate.
02 -
Store leftovers covered in the refrigerator for up to four days, or freeze well-wrapped slices for up to two months.