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Dark Chocolate Pecan Pie

Dark Chocolate Pecan Pie
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Dark Chocolate Pecan Pie is a decadent dessert blending rich, bittersweet dark chocolate with crunchy toasted pecans in a flaky buttery crust. Perfect for holidays or special occasions, this pie delivers a harmonious balance of deep chocolate flavor and nutty sweetness with a satisfying crunchy and creamy texture.

Ingredients

Scale

Filling

  • 1 cup dark chocolate chips or chunks
  • 1 1/2 cups pecans, toasted
  • 3 large eggs
  • 1 cup brown sugar
  • 1/2 cup corn syrup (or substitute maple syrup)
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Crust

  • 1 9-inch flaky, buttery pie crust (store-bought or homemade)

Instructions

  1. Prepare the Pie Crust: Roll out your pie crust dough to fit a 9-inch pie dish. Place it gently into the dish, trim away any excess edges, and chill in the refrigerator to prevent shrinking during baking.
  2. Toast the Pecans: Lightly toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant, enhancing their flavor and crunch.
  3. Make the Filling: In a mixing bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until smooth. Fold in the toasted pecans and dark chocolate pieces gently to combine.
  4. Assemble the Pie: Pour the filling evenly into the chilled pie crust, ensuring the nuts and chocolate are well distributed for a balanced slice.
  5. Bake: Bake the pie in a preheated oven at 350°F (175°C) for 50 to 60 minutes. The filling should be set but slightly jiggly in the center; it will firm up as it cools.
  6. Cool Completely: Allow the pie to cool to room temperature before slicing so the filling solidifies and slices cleanly.

Notes

  • Use high-quality dark chocolate for richer flavor and smoother texture.
  • Do not overbake; remove the pie when edges are set but center still jiggles slightly to avoid dryness.
  • Keep the crust chilled before baking to prevent shrinking or sogginess.
  • Toast pecans evenly and watch carefully to prevent burning, which can cause bitterness.
  • Let the pie cool completely to ensure the filling thickens properly.
  • Optional variations include swapping dark chocolate for semi-sweet, using gluten-free crust, adding sea salt topping, substituting maple syrup for corn syrup, or incorporating orange zest.
  • Serve with whipped cream, vanilla ice cream, cocoa powder, or shaved chocolate curls for garnish.
  • Store leftovers covered in the refrigerator up to 4 days; freeze wrapped tightly for up to 3 months.
  • Reheat slices gently at 300°F for 10-15 minutes to revive flavor and texture.

Nutrition

Keywords: dark chocolate, pecan pie, dessert, holiday pie, chocolate pecan pie, baked pie, nutty dessert

Find it online: https://lillysplate.com/dark-chocolate-pecan-pie/