Chocolate Pecan Pie

Chocolate pecan pie is the perfect pie recipe for a special occasion. With a tender flakey crust and a rich chocolate and pecan filling, this pie is a definite winner.

5 from 12 votes

Print Pin Save

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: to 10 servings

Calories: 412kcal

Author: Dahn Boquist

Ingredients

Pie crust for single crust pie

1 ¼ cups 162 g flour
10 tablespoons 255 g very cold butter, cut into cubes
½ teaspoon salt
3 -4 tablespoons ice cold water

Chocolate Pecan Filling

4 ounces 113 g semi sweet dark chocolate
2 tablespoons 28 g butter
3 eggs
1 cup corn syrup
½ cup 105 g light brown sugar, packed
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 ½ cups 255 g pecan halves

Instructions

Pie Crust

Place the flour, butter, and salt in a food processor and pulse with the blade attachment until the mixture is the size of peas. Slowly add the ice water ½ tablespoon at a time, pulsing the blade. After 3 tablespoons are added, pour the mixture out on the counter that has been covered with plastic wrap. The mixture should seem dry but will hold together when gently squeezed in your hand.
Use the plastic wrap to fold the dough onto itself and shape it into a round disk. Add additional ice water if needed but don’t get it too wet or the crust will be tough.
Once a round disk is formed, cover it in the plastic wrap and place it in the refrigerator for at least 1 hour.
Remove the dough from the refrigerator and let it sit for 5-10 minutes to soften up a bit. Roll the dough out on a floured surface to about 12 inches in diameter (check the dough occasionally as you roll to ensure it is not sticking to the surface, adding more flour as needed).
Grease a 9-inch pie plate with butter and transfer the dough to the pie plate. Freeze it for 1 full hour (this step will prevent the dough from shrinking when the crust gets pre-baked)
Pre-heat the oven to 350°. Line the frozen piecrust with parchment paper and fill it with pie weights or dry baking beans. Bake the crust with the weights for 20-30 minutes. Tent the edges with tin foil to prevent them from over browning. Allow to cool slightly before removing the pie weights. Cool completely before filling.

Chocolate Pecan Filling

Pre-heat oven to 325°. In a microwave-proof bowl, melt the chocolate and butter in 30-second intervals, stirring between intervals. Set melted chocolate aside.
In a large mixing bowl, combine the eggs, corn syrup, brown sugar, vanilla extract, and salt. Mix on medium speed until well combined. Beat in the chocolate mixture then stir in the pecans.
Pour into the pre-baked pie crust and place in the oven. Bake for 50-60 minutes. The filling will puff up slightly and be set on the edges and slightly jiggly in the middle when shaken.
Let pie cool completely before slicing

Notes

To prevent your pie crust from shrinking when you pre-bake it, do not overwork or stretch the dough and give it an hour to chill in the freezer before baking it.
The pie will jiggle and look undercooked when you take it out of the oven but as soon as it cools, it will set up. If you bake it until it doesn't jiggle then it will crack and it will not have that classic gooey texture.
If you don't trust your oven or feel hesitant about the jiggly pie, use an instant-read thermometer and bake the pie until the center reads 185°F.
You can be absolutely confident that the pie is completely baked when it reaches 185°F. We like the Thermopen One thermometer because it takes a reading in only one second so you don't have to leave the oven door open for long.