Dark Chocolate Pecan Pie

Deep decadent and delicious dark chocolate pecan pie with sea salt! Recipe on sallysbakingaddiction.com

Welcome to PIE WEEK #2!

For the second year in a row, I’m bringing you oodles of pie recipes just in time for Thanksgiving– the unofficial pie holiday. This week is also November 1st, which means November Baking Challenge! And you guessed it, it’s pie.

Let’s review last year. 2016’s Pie Week included:

  1. Brown sugar sweet potato pie
  2. Nutella tart with toasted hazelnut crust
  3. Brown butter pecan pie bars
  4. Apple cranberry pie
  5. Honey pear tart (with goat cheese! so easy!)
  6. plus a round-up including 31 Thanksgiving pie recipes

That’s certainly a lot of sugar pie. ‘Tis the season!

Deep decadent and delicious dark chocolate pecan pie with sea salt! Recipe on sallysbakingaddiction.com

And we’re not shying away from all the sugar, butter, and chocolate this year either. So let’s kick off 2017’s Pie Week with a decadent version of a Thanksgiving classic.

This is an adaption of my late grandmother’s pecan pie recipe. I posted her recipe a couple years ago, but felt inspired to share a variation this year for any new readers.

Pecan pie isn’t the variety I typically reach for, but it’s a whole other story when grandma’s is around. Her pecan pie boasts a chewy texture underneath a layer of toasty pecans. Pecan pie is usually so sweet that 1 bite will make your eyes cross. Her’s is wonderfully balanced. A lot of pecan pie recipes call for 2 cups of sugar– 1 cup of corn syrup and 1 cup of granulated or brown sugar. The natural flavor of pecans gets lost in all that sugar, so we’ll reduce by 1/2 cup. There’s also a little sea salt to offset the sweetness. It’s a sugary pie, of course, but the reduction of sugar and a little sea salt easily lift this pecan pie out of the cloyingly sweet/eyes-crossing category.

How to make dark chocolate pecan pie on sallysbakingaddiction.com

This Thanksgiving, let’s add some dark chocolate. Why mess with pie perfection? Because not only do toasty pecans scream for a little dark chocolate, Thanksgiving dessert is seriously lacking in the chocolate department. Right?? I’m not usually one to complain about non-chocolate desserts, but I’ll gladly welcome a sliver of deep dark chocolate-y pecan pie to my dessert plate.

How to make dark chocolate pecan pie on sallysbakingaddiction.com

You’ll need 1 hefty cup of dark chocolate chips. If you can’t get your hands on dark chocolate chips, semi-sweet chips work just as well. Or chop up a couple dark chocolate bars and use those instead (–> yum). Sprinkle the chips on top of the pecans, then cover with the liquid filling.

What’s in the liquid filling? The usual pecan pie gang like brown sugar, corn syrup, eggs, butter, and the sea salt I mentioned above. I like to add a little cinnamon for something special. Each ingredient serves a definitive purpose– mostly to set up the filling so it stays intact. (And tastes good!) I prefer to use dark corn syrup and dark brown sugar for a deeper flavor and highly suggest you try the same.

One thing I will note, though. Make sure you use room temperature eggs. I know I say this all the time, but room temperature eggs are especially important for today’s dark chocolate pecan pie. You see, there’s melted butter in this pie filling. Cold eggs will solidify it and you’ll be left with random chunks of butter in your filling. Those chunks of butter will melt once the pie is baking, but then you’ll have random patches of pie with melty butter and others… without. We can’t have butter-less bites of pie, people. So room temp eggs will definitely make a difference!

Deep decadent and delicious dark chocolate pecan pie with sea salt! Recipe on sallysbakingaddiction.com

Fresh whipped cream and chocolate shavings optional. (But not really.)

Here’s to Pie Week 2.0!

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Dark Chocolate Pecan Pie

  • Author: Sally
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Deep decadent and delicious dark chocolate pecan pie with sea salt.


Ingredients

  • Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
  • 2 and 1/2 cups (250g) shelled pecans
  • 1 cup (180g) dark chocolate chips*
  • 3 large eggs, at room temperature
  • 1 cup (240ml) dark corn syrup*
  • 1/2 cup (100g) packed dark brown sugar (or light brown)
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • sea salt for topping

Instructions

  1. The crust: Prepare my pie crust recipe through step 5.
  2. After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. No need to pre-bake the crust.
  4. The filling: Spread pecans evenly inside pie crust and sprinkle the chocolate chips evenly on top. Set aside. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans and chocolate chips.
  5. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools.
  6. Slice and serve pie warm or at room temperature. Top with whipped cream and chocolate shavings, if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Notes

  1. Make Ahead / Freezing Instructions: Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans and chocolate chips) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. Special Tools: Dark Chocolate Chips | Glass Scalloped Pie Dish | Rolling Pin | Glass Mixing Bowls | Pastry BlenderPie Crust Baking Shield | Custom Printed Fork
  3. Extra Pie Dough: You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
  4. Pie Dish: I strongly recommend a glass pie dish so you can see when the crust on the sides is browning, which signals that the pie is finished.
  5. Chocolate Chips: Instead of dark chocolate chips, you can use semi-sweet chocolate chips. Or 6 ounces of chopped semi-sweet, dark, or bittersweet chocolate.
  6. Corn Syrup: You can use light corn syrup instead.
Deep decadent and delicious dark chocolate pecan pie with sea salt! Recipe on sallysbakingaddiction.com

76 Comments

  1. WOW! these are two of my favorite things in one recipe (dark chocolate and pecans). I dont believe my host mom has a round pie dish, do you think a small sheet pan would work with a slightly adjusted baking time?

  2. Wow. Just what the indecisive among us need for dessert. Do you think it would work with walnuts, instead? Or would it just end up tasting like a brownie pie (which is not necessarily a bad thing)?

    1. I was questioning if this recipe would work well with walnuts too.  In Michigan, Walnuts are king.  

      I will be making this recipe for my friend who is from Tennessee as a test run.  Cannot wait!  I’m so glad this recipe is first in the second pie week

  3. I love pie!!! I recently mastered a recipe for pumpkin pie (no more soggy bottom crust, which is something that has always frustrated me to no end) and I found my master pie crust recipe so I am ready for pie this season. This looks so amazing and decadent with dark chocolate! I agree the whipped cream and chocolate shavings are mandatory. Bring on the pie!

  4. Pecan pie isn’t usually the variety I reach for either, but this looks fantastic! I loooove the combination of dark chocolate, nuts and sea salt, but I’m a chocolate girl through and through 😉

  5. How exciting! The 2nd annual pie week. I am all in and I used to be intimidated by pie crust until I made yours. Buttery and flaky and yummy!! What a great spin on traditional pecan pie. Chocolate!! Love Italy

  6. Sally, this looks delicious! Around my hometown, we had a popular version of this pie called “Derby Pie”…hard to go back to plain ole pecan pie once you’ve had it with chocolate thrown in. Nostalgia and craving sparked!!

  7. So excited for Pie Week! Pecan Pie is one of my faves. Chocolate is also one of my faves. Perfect combo, if you ask me 🙂

  8. This dish looks beautiful Sally! I have never made pie, nor any pastry before, so maybe this will be the first! Would totally be worth it.

  9. Québec,Canada is a huge producer of fresh cranberries. Did you know? To add a bit of tangyness, I suggest you add 1/3 cup of fresh cranberries ( washed and cut in half) to the filling.

  10. I am planning my Friendsgiving dinner menu right now and I am using several of your pie recipes! This one looks awesome!

  11. Made this for our church supper last weekend – so easy and really impressed the church ladies! A hit that was sooooo easy!

  12. Hi Sally!
    So I made this pie last weekend for a Friendsgiving potluck and let me say, it was a HIT! It was also my first time making pie crust from scratch. I followed all of your tips and tricks and it came out great! I definitely feel more confident now to make my own pie crusts in the future (and I have the other half of the pie crust recipe sitting in my freezer that I plan to turn into poptarts for Christmas breakfast!)

    One question though: my pie crust stuck a little bit to the bottom “corner” of the pie dish. I was using stoneware, not glass…should I have sprayed the pie dish at all before rolling out the crust? I assumed there was enough butter/shortening in the crust that it wouldn’t stick?

    1. Hey Anna! WOW! So exciting you made from-scratch crust with no issue. I know the first time can always be a little scary. The crust is full of butter and shortening that it shouldn’t stick. However, the sugars in the filling tend to seep through every now and then. You can definitely try spraying the pie dish next time you try this pie. That would help.

  13. Hey Sally!
    I’ve tried making this pie this weekend, but couldn’t find any vegetable shortening so I figured I could skip it but the dough didn’t come out very good. what can I use to replace it?

    1. I’m not surprised the dough didn’t turn out well without the shortening! You definitely need it in my pie crust recipe. If you can’t find it, maybe you can search for an all-butter crust recipe? I have this one, but it makes 3 crusts. So you can freeze 2 of them. 🙂

  14. My Mom says she has never been able to get a pecan pie to set up in Colorado but I want to make this for Thanksgiving this year. Any high altitude notes??? Thanks!

    1. Yes, all of my recipes have “make ahead/freezing tips” at the bottom (under the directions). You can see exactly how to make this one ahead of time there! Enjoy! 🙂

  15. I made this tonight and the Chocolate didn’t melt into the pie. It looked nothing like yours. I was so sad! Hopefully, it still tastes great!

  16. I’ve made your crust several times but I substitute lard for shortening. It comes out flakey but no matter how long I’ve chilled it before baking the crust “slumps” in the oven, loses it shape, and a part usually breaks off.  Nowhere near as pretty as the pictures. Not sure what I’m doing wrong. (I’ve used shortening the the past and still had similar problems.)

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