Desserts
Chocolate Pecan Pie
Description
With a rich, fudgy chocolate base and sweet, crunchy pecans, this old-fashioned chocolate pecan pie is a real treat—and easy too!
Ingredients
- 2 cups chopped raw pecans or pecan halves about 8 ounces, divided
- 1 unbaked pie crust
- 6 tablespoons unsalted butter
- ⅓ cup bittersweet chocolate chips (I used 60% dark)
- 3 large eggs at room temperature
- 1 cup pure maple syrup
- ½ cup light brown sugar
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- Flaky salt such as Maldon or fleur de sel
Directions
- Toast the pecans: Place the pecans in a cold, dry skillet. Turn the heat to medium-low and cook, stirring constantly, until the nuts are shiny and fragrant. It’s important to keep the nuts moving to avoid burning. As soon as you start to smell the nuts, transfer them to a bowl to cool. If using pecan halves, set aside 1 cup of the halves, then chop the rest.
- On a lightly floured work surface, roll the dough into a 12-inch round. Transfer to a regular (not deep dish) 9-inch pie plate. Tuck in any overhang and crimp all the way around the edges with your fingers using your favorite fluting pattern, or simply press with the tines of a fork. Poke the crust all over with the tines for a fork. Refrigerate for at least 30 minutes, or cover and refrigerate for up to 3 days.
- When ready to bake, preheat the oven to 375°F and place a rack in the center of the oven.
- Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Bake for 25 minutes, until just set. Carefully remove pie weights and return the crust to the oven for 5 to 10 more minutes, until lightly golden. Remove from the oven and let cool.
- In a large microwave-safe bowl, gently melt the butter and chocolate chips together, stirring occasionally, until smooth. Go slowly be patient to prevent the chocolate from burning (you can also do this in a small saucepan over medium heat). Set aside to cool slightly. If using a saucepan, transfer to a large bowl.
- To the cooled chocolate mixture, add the eggs, maple syrup, brown sugar, vanilla, and kosher salt, stirring until the mixture is smooth and uniform. Stir in the flour. If using chopped pecans, stir in half of them; if using pecan halves, stir in the portion you chopped in Step 1.
- Gently pour the filling into the crust, then sprinkle the remaining chopped pecans on top, or arrange the reserved pecan halves in a concentric circle. Gently press the pecans into the filling. Sprinkle with flaky salt.
- Bake chocolate pecan pie for 40 to 50 minutes, until the crust is golden brown and the filling is just set and a bit jiggly in the very center (its internal temperature should register 200°F on an instant read thermometer). If the top is browning too quickly, cover it with aluminum foil for the remainder of the cooking time. Place the pan on a wire rack and let cool completely before serving.
