This Chocolate Pecan Pie Is ALWAYS the First to Go!

Chocolate pecan pie transforms classic pecan pie into an even richer, more indulgent treat! It’s still super easy to make (just 20 minutes to prep!) and only needs to cool for a few hours before you can slice into it.

Print the Recipe: https://sugarspunrun.com/chocolate-pecan-pie/

Ingredients
1 homemade pie dough, chilled: https://sugarspunrun.com/easy-pie-crust-recipe/
2 ¼ cups pecan halves (250g)
¼ cup unsalted butter, melted (57g)
4 oz dark chocolate, finely chopped (I recommend a 60-72% chocolate bar) (113g)
3 large eggs, room temperature preferred
⅔ cup light corn syrup (see note)
⅔ cup light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
½ teaspoon table salt
Flaky sea salt, for sprinkling on top (optional)

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Instructions
00:00 Introduction
00:13 Preheat oven to 350F (175C).
00:17 Prepare the pie crust: Roll out pie crust into a 12” circle and arrange into 9 ½” pie plate. Flute the edges and place in the refrigerator to chill while preparing the filling.
00:50 Toast the pecans: Spread pecans in an even layer on a baking pan and toast them in 350F (175C) for 5-8 minutes, checking at 5 minutes, until fragrant and deepened in color. Set aside to cool. (Note, you can coarsely chop the pecans or not once they’ve cooled – your preference!).
01:27 Combine butter and chocolate in a medium-sized, heatproof mixing bowl and heat in 25-second intervals, stirring in between, until chocolate and butter are completely melted and smooth. Set aside.
02:10 In a separate mixing bowl, crack the eggs and use a whisk to beat vigorously until slightly lightened in color and foamy, about 1 minute.
02:33 Add corn syrup, brown sugar, vanilla, and salt and whisk until well incorporated.
03:50 Drizzle in melted chocolate/butter mixture and stir until batter is uniform and well-combined.
04:19 Add pecans and stir again.
05:05 Remove pie plate from refrigerator and pour the filling evenly into the pie plate.
05:55 Transfer to center rack of 350F (175C) oven and bake for 40-50 minutes, until center of the pie is set and no longer jiggles if slightly jostled.
06:22 Remove from oven and allow to cool completely (or at least mostly! If cut into while warm it will be messy, cooling typically takes about 2-4 hours) before slicing and serving. It’s also lovely served slightly warm, topped with vanilla ice cream!

Notes
Corn syrup
You can swap this for dark corn syrup; the dark corn syrup subdues the chocolate flavor a bit but is still quite good.
Storing
Cover tightly and store in the refrigerator for up to 5 days. While this pie can be enjoyed cold, I prefer it warm and slightly re-warm before enjoying.

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Hey guys, Sam here from Sugar Spun Run. And today, I’m excited to show you how I make chocolate pecan pie. I am definitely going to be making this for Thanksgiving, but it’s also incredible year round, and I love it even more than classic pecan pie, which I also have a recipe for. The first thing you want to do, get your oven preheating to 350 degrees Fahrenheit. Now, you will need a single pie crust for this recipe. It needs to fit in a nine and a half inch pie plate. A hundred percent recommend using my homemade pie crust, the one with sour cream. I’ll link to that in the description. It’s amazing. It levels up any pie, I could go on about it forever, and it’s very easy to make, very easy to work with. So I’m just going to really quickly roll this out and arrange it into my pie plate. Now, just flute the edges. I just do this really quickly. I tuck over any excess crust. We’re just going to make the crust look nice. This is going to sit in your refrigerator, you don’t need to cover it or anything, while we make our filling. Next up, the pecans—or “pee-cans” or…I’m sure somebody’s going to say I’m saying it wrong. I call them “puh-kahns.” You will need halved pecans for toasting, though you can chop these later on if you want, so this is two and a fourth cups or it’s about 250 grams. Just scatter them evenly on a baking sheet. Your oven needs to be at 350 degrees Fahrenheit before you toast them. Once it is, pop them in the oven for like 5 minutes, check them, add another minute or two or even three if you need it. When they’re nice and toasted, they’re going to be deepened in color, darker brown, and they’re also going to be fragrant and smell nice and toasty. They should never smell burned, though. If they do, you’re going to need to toss them out and start over. Next thing you need is some chocolate. You’ll need four ounces of chocolate, and I really do prefer using like a baking bar to using chocolate chips. Though, if that’s all you have, you can certainly use them—I will leave a note in the description. So this is a four ounce baking bar. It’s nicely chopped. I like a dark chocolate, like a Ghiradelli 60% works really well. If you can only find semi-sweet, that’s fine too. It’ll just be a little sweeter. And then we need 4 tablespoons of unsalted butter. And I’m just going to cut this into a couple pieces and drop it in the bowl with the chocolate. This is a heatproof bowl. We’re going to melt this in the microwave in like 25 seconds intervals, stirring in between until both the chocolate and butter are nicely melted and everything’s smooth. Okay, beautiful, glossy, nicely melted. We’re going to set this aside to cool a little bit. And then, we will need a mixing bowl. We’re going to crack our eggs. I’ll crack them in a separate dish. I recommend using room temperature eggs. There’s one…egg number two and number three. All right, we’re going to whisk these eggs really well, so I aggressively whisk them for like 60 seconds. I want them slightly lightened in color, and they should be nice and foamy. The things we do so you can get a good shot and see what the batter looks like. Let’s add our corn syrup. Let me get a spatula because this is going to stick to the measuring cup. This is 2/3 cup, if I didn’t say that already. I am using light corn syrup. A lot of pecan pies—“puh-kahn” pies—use dark corn syrup, you absolutely can. The dark corn syrup diminishes the chocolate flavor a little bit. You know, I tested this a bunch of ways of course and I just liked it better with light corn syrup. Use whichever you have on hand is what I’d really say, but you get a more chocolatey flavor with light and a slightly more molasses-y flavor with dark. Additionally, we’re going to be using 2/3 cup of firmly packed brown sugar. Again, I opt for light brown sugar because, in this recipe, I wanted traditional pecan pie flavor, but I also wanted the chocolate to shine and kind of highlight that. Light brown sugar allows that to happen a little bit more. Dark brown sugar could be used. Again, a little more of a molasses flavor, a little less chocolate. Are these notes helpful? I don’t know if people are like, “I just want the recipe” or if you’re like, “This is good to know so I can adjust it in my own kitchen.” Would be helpful to know what you think. All right, then we need our vanilla extract. 1 and a half teaspoons of vanilla. Using my homemade vanilla, which I am obsessed with. And then, just 1/4 teaspoon of table salt. Sprinkle that in. We are going to be adding some flaky sea salt on top, which adds a really nice touch. Just let me whisk this together. All right, once we get that nicely Incorporated, we’re going to add our chocolate. Let’s give it a quick stir, make sure it’s not too hot, make sure it is still, you know, pourable. And go ahead and add this. Scrape all of that in there. We don’t waste butter, and we certainly don’t waste butter-chocolate combos. All right, go ahead and stir in the chocolate. You want everything nicely combined and uniform, well incorporated. That’s really important to making sure the pie cooks properly. Don’t go crazy whisking it at this point though, like you don’t have to be vigorous like with the eggs. You just want it nice and uniform. The pecans. Real quickly, these should be cooled down. Trying to do this without making a mess. You can use whole pecans—or, I’m sorry, halved pecans—just as they are, if you prefer. Some people like it that way. I like to do a coarse chop on mine. It makes just eating the pie a little easier in my opinion, but this is totally a personal preference. I’m just going to do a quick chop, like they’ll still be some whole halves in here. This is just totally preference. You can see what we’re working with here. All right, let’s go ahead and drop these in our chocolate mixture. My gosh, this already smells so good and it’s not even cooking yet. A quick stir because we want everything nicely combined. Like I love a good pecan pie, but, when you can make a chocolate pecan pie, why would you even make the original. We have our pie crust. We’re just going to pour this evenly into the crust. Ah, it’s just—it’s just so pretty. Just something so beautiful about chocolate. And then, as an optional, final step, I like to just make a quick egg wash, just whisk together an egg and like a teaspoon of water. And then, I’ll just brush the outside of the crust. It just gives it a nicer, more golden color. And if you want to be a little less messy, you can do this before you add the filling, but I’m just doing it after. Now, while the pie is baking because all ovens bake differently, you’re going to want to keep an eye on it and if you notice the crust getting over browned, go ahead and tent it with a little bit of foil. I generally find I haven’t needed to do that in my oven where I live now, but in my old house, I always had to tent my pie crusts, so check it at like 25-30 minutes, and just tent a little bit of foil over the crust if needed— or if you have a pie shield use that. I don’t have a pie shield. I’m not that fancy. All right, into the oven we go, center rack, 350 degrees Fahrenheit preheated oven. It typically needs to bake for 40 to 50 minutes. What you’re looking for is when you jiggle the pie, the center shouldn’t be jiggling, it should be completely set. You don’t want to go overboard though, or your pie can end up cracking, and if it cools really quickly, so if you move it out of the oven into like a cold room, that can also cause it to crack a little bit. Just some things to watch out for. It doesn’t affect the taste, just purely aesthetic reasons I am telling you this. All right, this looks beautiful. It smells beautiful. And I can’t wait to dig in, but, with a pecan pie, you do need to let it cool before you cut into it or it’ll be a mess. I recommend giving it at least two hours. Like it is delicious warm, but the warmer it is, the messier it is. All right, it’s been about 2 hours. There’s just very, very slight warmth in the center. Let’s go ahead and dig in. I’m very nervous about cutting this guy. Ugh, pair it with some ice cream, it’s incredible. Guys, we forgot a very important ingredient. We forgot our flaky sea salt. When the pie is still warm, I recommend topping it with a sprinkle of flaky sea salt. It just adds a nice touch. My goodness! Can’t believe I forgot that. All right, best part of the day. Let’s taste it. That’s a good pie.