Description
A luxurious twist on classic pecan pie, layered with melted chocolate for a rich, balanced dessert that’s elegant, easy to make, and perfect for holiday gatherings or cozy nights in.
Ingredients
- For the Pie Crust:
- 1¼ cups all-purpose flour
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- 4 ounces cold unsalted butter, cubed
- ¼ cup ice water
- For the Filling:
- 2 cups pecans (about 7 oz), toasted
- 3 large eggs
- ¾ cup dark brown sugar
- ⅔ cup light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 3 tablespoons bourbon (or apple cider/maple syrup for family-friendly version)
- ½ teaspoon kosher salt
- ¾ cup semisweet or bittersweet chocolate chips
Instructions
- Make the crust: Pulse flour, sugar, and salt in a food processor. Add cold butter until crumbly. Add ice water and pulse until dough forms. Shape into a disk, wrap, and chill 30 min. Roll out and fit into a 9-inch pie plate. Crimp edges and chill 15 min.
- Toast pecans: Spread on a baking sheet and toast at 350°F (180°C) for 8 minutes until fragrant. Cool slightly, then roughly chop.
- Make filling: Whisk eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon (or substitute), and salt. Stir in toasted pecans and chocolate chips.
- Assemble: Pour filling into chilled crust.
- Bake: Increase oven to 375°F (190°C). Bake on lower rack for 50–55 minutes, tenting crust edges with foil if browning too quickly. Pie is done when center jiggles slightly but is set.
- Cool: Let cool at least 1 hour before slicing to set properly.
Notes
- Use pure corn syrup for classic texture; maple syrup or honey can be substituted (may soften filling).
- Toast pecans for deeper flavor and crunch.
- Store-bought deep-dish crust works great for a shortcut.
- Do not overmix after adding eggs—gentle whisking prevents air bubbles.
- Best served slightly warm with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American