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Dark Chocolate Pecan Pie

Dark Chocolate Pecan Pie
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Dark Chocolate Pecan Pie combines rich, gooey textures with a hint of indulgence, balancing the bittersweet intensity of dark chocolate with crunchy toasted pecans. Perfect for holidays, special occasions, or cozy nights, this dessert offers a luscious, comforting slice that delights with its harmonious flavors and textural contrast.

Ingredients

Scale

Pie Crust

  • 1 store-bought or homemade 9-inch pie crust

Filling

  • 1 cup toasted pecans
  • 1 cup dark chocolate chunks or chips (60-70% cocoa)
  • 1 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish, gently pressing it to fit the edges. Prick the bottom lightly with a fork, then blind bake the crust for 10 minutes to keep it flaky and golden.
  2. Toast the Pecans: Spread the pecans on a baking sheet and toast them in the oven for about 8 minutes until fragrant. Toasting enhances their flavor and crunch.
  3. Prepare the Filling: In a mixing bowl, whisk together brown sugar, light corn syrup, melted butter, vanilla extract, eggs, and salt until smooth and well combined. Slowly fold in the toasted pecans and dark chocolate chunks evenly.
  4. Assemble and Bake: Pour the filling into the pre-baked pie crust, spreading it evenly. Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center, maintaining its gooey texture.
  5. Cool Before Serving: Allow the pie to cool completely on a wire rack. This resting time helps the filling firm up and the flavors meld beautifully, making every slice perfect.

Notes

  • Use quality 60-70% dark chocolate for the best flavor balance.
  • Don’t skip toasting pecans to boost flavor and crunch.
  • Check doneness starting at 50 minutes to avoid overbaking and drying out the filling.
  • Cool the pie at room temperature before slicing for cleaner cuts.
  • Blind baking the crust prevents sogginess and keeps it crisp.
  • Store leftovers tightly covered in the refrigerator for 3-4 days.
  • Freeze wrapped securely for up to 2 months; thaw overnight in the fridge.
  • Reheat slices gently at 300°F for 10-15 minutes or microwave briefly.
  • For vegan version, substitute eggs with flaxseed eggs and use dairy-free butter.
  • Try variations like adding cinnamon, swapping nuts, or using milk chocolate for different flavors.

Nutrition

Keywords: dark chocolate pecan pie, chocolate pie, pecan pie, dessert, holiday dessert, gooey filling, toasted pecans, homemade pie

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