Suggestions
🖨️

Chocolate Pecan Pie

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
desserts•american•vegetarian, contains nuts, contains eggs, contains dairy
6 hr 35 min•8 servings•

Ingredients

  • 1 1/4 cups all-purpose flour (150g)
  • 1 tsp granulated sugar (4.2g)
  • 1/2 tsp fine salt
  • 8 tbsp unsalted butter – chilled, cut into 0.5-inch cubes
  • 5 tbsp ice water – ice-cold
  • 2 tbsp all-purpose flour – for dusting the work surface
  • 1 1/2 cups pecan halves – toasted and coarsely chopped
  • 4 ounces semisweet chocolate – chopped
  • 4 tbsp unsalted butter – cut into pieces
  • 3 large eggs
  • 1/2 cup light brown sugar – packed
  • 3/4 cup light corn syrup
  • 1 tsp vanilla extract
  • 1/2 tsp fine salt
  • whipped cream – for serving
Chocolate pecan pie

Instructions

  1. 1.

    Make the pie dough: In a large bowl, whisk together the 1.25 cups all-purpose flour, granulated sugar, and 0.5 tsp fine salt. Cut in the 8 tbsp chilled butter with a pastry blender or fingers until pea-sized pieces remain. Sprinkle in the ice water, 1 tbsp at a time (you may not need all of it), tossing just until the dough holds together when pressed.

  2. 2.

    Chill the dough: Form the dough into a 1-inch-thick disk, wrap tightly, and refrigerate until firm, about 1 hour.

  3. 3.

    Toast the pecans: Heat the oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast until fragrant and slightly darkened, 8–10 minutes. Cool, then coarsely chop.

  4. 4.

    Roll and fit the crust: On a surface dusted with the 2 tbsp all-purpose flour, roll the dough into a 12-inch circle. Ease it into a 9-inch pie plate, trim to a 1-inch overhang, and fold/crimp. Freeze the shell until very firm, about 20 minutes. Place a rimmed baking sheet on the lower-middle rack to preheat.

  5. 5.

    Make the chocolate base: In a heatproof bowl, combine the chopped semisweet chocolate and the 4 tbsp butter. Melt gently over a saucepan of barely simmering water or in short microwave bursts, stirring until smooth. Let cool until just warm.

  6. 6.

    Mix the custard: In a large bowl, whisk the eggs, light brown sugar, light corn syrup, vanilla extract, and the remaining 0.5 tsp fine salt until smooth. Whisk in the melted chocolate-butter mixture until fully blended, then fold in the chopped toasted pecans.

  7. 7.

    Fill and bake: Pour the filling into the frozen pie shell and set the pie on the preheated baking sheet. Bake at 350°F until the edges are set and puffed and the center still jiggles slightly when nudged, 50–60 minutes; the internal temperature should read about 200–205°F if checked. If the crust edges brown too quickly, tent them with foil after 30 minutes.

  8. 8.

    Cool and serve: Transfer the pie to a rack and cool completely until set, at least 3 hours. Slice and serve at room temperature with whipped cream, if desired.

Chocolate pecan pie marries the toasty crunch of pecans with a silky, custard-like filling enriched by melted chocolate. The result is a glossy, crackled top that gives way to a fudgy interior, balanced by a buttery, flaky crust beneath. Its flavor profile is nutty, caramelly, and warmly sweet, with chocolate lending depth and a truffle-like richness that makes each slice feel celebratory.

Originating from the broader tradition of Southern pecan pie, the chocolate variation likely emerged as home bakers began folding in chocolate during the mid-20th century, when baking chocolate and chips became pantry staples. Pecan pie itself surged in popularity in the early 1900s alongside the marketing of corn syrup, which helped create its signature sheen and set. Today, chocolate pecan pie is a holiday favorite across the United States, often appearing on Thanksgiving and Christmas tables as a more decadent cousin to the classic.