Chocolate Pecan Pie
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It’s hard to improve on classic pecan pie, but bittersweet chocolate and a splash of bourbon take this chocolate pecan pie to the next level.
What happens when you add bittersweet chocolate and a splash of bourbon to a classic pecan pie? Something magical, that’s what! The nutty crunch of the pecans blends perfectly with the silky richness of the chocolate, creating a decadent twist on the Southern classic that my family of chocoholics can’t resist. It’s perfect for the holidays, when indulgence feels practically mandatory, or anytime you want a dessert that’s extra special. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and watch it disappear!
What You’ll Need To Make Chocolate Pecan Pie
- Homemade Or Store-Bought Pie Crust Dough: If you’re going with store-bought, you can use either a rolled refrigerated crust or a frozen crust in an aluminum pie pan.
- Dark Corn Syrup: Adds sweetness and ensures a smooth, gooey texture that holds the filling together.
- Brown Sugar: Enhances the sweetness with a hint of molasses flavor, contributing to the richness of the filling. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Butter: Adds richness and a creamy texture.
- Bittersweet Chocolate: Introduces a deep, rich chocolate flavor that complements the sweetness of the pecans and syrup.
- Eggs: Bind the ingredients together, helping to create a custard-like texture that sets the pie filling.
- Bourbon: Infuses the pie with a warm, slightly smoky flavor, adding depth and complexity. (Optional but highly recommended!)
- Vanilla Extract: Enhances the overall flavor, bringing out the sweetness and richness of the other ingredients.
- Pecan Halves: Provide a crunchy texture and nutty flavor, which are central to the pie.
- Beaten Egg, Milk, Or Cream: Brushed on the crust edges for a golden, glossy finish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prepare the Crust
If using a store-bought refrigerated crust that is already rolled, unroll and fit it into a 9-inch deep-dish pie pan, trimming the edges to extend ½ inch beyond the rim. Crimp or flute for a decorative edge and refrigerate until ready to fill, up to 1 day ahead. For a frozen crust, keep it frozen until you are ready to fill it.
For a homemade crust, roll it out into a 13-inch circle on a lightly floured surface.
Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press the dough into the pan, ensuring it is smoothly eased into place without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan’s lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time.
Step 2: Preheat the Oven
Preheat the oven to 350°F and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
Step 3: Make the Filling
In a medium saucepan, add the corn syrup and brown sugar.
Whisk together.
Bring to a boil.
Off the heat, add the butter and chocolate.
Whisk until the butter and chocolate are melted and the mixture is smooth.
In a large bowl, add the eggs, bourbon (if using), vanilla, and salt.
Whisk to combine.
Slowly add the warm chocolate mixture, whisking constantly, until evenly combined.
Add the pecans.
Stir to combine.
Step 4: Assemble and Bake
Pour the filling into the prepared crust. Brush the edges of the pie crust with the beaten egg, milk, or cream, if using. Place the pie on the preheated baking sheet in the oven.
Bake until set and puffy, 45 to 50 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours.
Serve at room temperature with whipped cream or vanilla ice cream.
Make-Ahead & Freezing Instructions
The pie can be made up to 2 days ahead and stored, loosely covered, at room temperature. The unbaked pie can be frozen for up to 3 months: freeze uncovered until firm, then wrap tightly in plastic wrap and aluminum foil. To bake, unwrap the frozen pie, brush the edges with egg, milk, or cream, and bake as directed, adding about 10 minutes to the baking time. Cover the edges with foil if they brown too quickly.
Chocolate Pecan Pie
Ingredients
- 1 homemade pie crust dough, chilled (or store-bought 9-inch deep-dish pie crust; see note)
- 1 cup dark corn syrup
- ½ cup (packed) light brown sugar
- 5 tablespoons unsalted butter, cut into 5 pieces
- 4 oz bittersweet chocolate, roughly chopped
- 3 large eggs, at room temperature
- 2 tablespoons bourbon (optional but recommended)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 cups pecan halves, coarsely chopped
- Beaten egg, milk, or cream, for brushing the edges (optional)
Instructions
For the Crust
- If using a store-bought pie dough: If using a refrigerated dough, unroll it and fit it into a 9-inch by 1½-inch (23-cm by 3.75-cm) deep-dish pie pan. Press the dough gently into the pan so it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead. If using a frozen crust in an aluminum pan, keep frozen until you’re ready to fill it.If using a homemade pie crust dough: Roll the dough into a 12 to 13-inch (30 to 33-cm) circle on a lightly floured surface. Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press it into the pan, ensuring it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead.
For the Filling
- Preheat the oven to 350°F and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
- In a medium saucepan, combine the corn syrup and brown sugar. Bring to a boil. Off the heat, add the butter and chocolate and whisk until the butter and chocolate are melted and the mixture is smooth.
- In a large bowl, whisk the eggs, bourbon (if using), vanilla, and salt. Slowly add the warm chocolate mixture, whisking constantly, until evenly combined. Stir in the pecans.
- Pour the filling into the prepared crust. Brush the edges of the pie crust with the beaten egg, milk, or cream, if using. Place the pie on the preheated baking sheet in the oven. Bake until set and puffy, 45 to 50 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours. Serve at room temperature with whipped cream or vanilla ice cream.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
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Hi Jenn,
This looks delicious! I was wondering if I can use unsweetened chocolate or semi-sweet chocolate in place of the bittersweet chocolate. Would I need to make other adjustments?
Thank you.
Sharon
Hi Sharon, you can use semi-sweet chocolate with no modifications. If you go with unsweetened, I’d add a tablespoon more of either sugar or corn syrup. Please LMK how the pie turns out!