Can I make this pie without corn syrup?

Yes. You can use light corn syrup for a milder taste, or try pure maple syrup for a twist. The filling may be slightly softer, but it will still be delicious.

How do I know when my pecan pie is done baking?

Look for a center that jiggles gently but is not liquid. The top will be set and slightly puffed. As it cools, it will firm up fully.

Can I use a store-bought pie crust?

Yes, absolutely. A good quality store-bought crust saves time and works just fine.

Dark Chocolate Pecan Pie | Amazing Holiday Dessert

Name: Dark Chocolate Pecan Pie | Amazing Holiday Dessert
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 chilled 9-inch pie crust (homemade or store-bought); 2 1/2 cups (250 g) shelled pecans; 1 cup (180 g) dark chocolate chips (or chopped dark/semi-sweet chocolate); 3 large eggs, at room temperature; 1 cup (240 ml) dark corn syrup (light works too); 1/2 cup (100 g) packed dark brown sugar; 1/4 cup (56 g) unsalted butter, melted and slightly cooled; 1 1/2 tsp pure vanilla extract; 1/2 tsp sea salt; 1/2 tsp ground cinnamon; Flaky sea salt, for topping (optional)

Description

A rich, chewy Dark Chocolate Pecan Pie with a crunchy pecan top, deep cocoa notes, sweet-salty balance, and a hint of cinnamon. Easy holiday pie that you can make ahead and serve warm or at room temperature.

Ingredients

Scale

1 chilled 9-inch pie crust (homemade or store-bought)

2 1/2 cups (250 g) shelled pecans

1 cup (180 g) dark chocolate chips (or chopped dark/semi-sweet chocolate)

3 large eggs, at room temperature

1 cup (240 ml) dark corn syrup (light works too)

1/2 cup (100 g) packed dark brown sugar

1/4 cup (56 g) unsalted butter, melted and slightly cooled

1 1/2 tsp pure vanilla extract

1/2 tsp sea salt

1/2 tsp ground cinnamon

Flaky sea salt, for topping (optional)

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Instructions

1. Chill dough. Then roll a 12-inch circle and fit into a 9-inch pie dish. Crimp edges and refrigerate.

2. Preheat oven to 350°F (177°C). Place rack in the lower third.

3. Scatter pecans in the crust. Then sprinkle chocolate chips over the nuts.

4. In a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon until glossy.

5. Pour filling evenly over the pecans and chocolate.

6. Bake 40 to 50 minutes. After 20 minutes, shield the crust edges with a pie shield or foil.

7. Check doneness: the center should jiggle slightly but not look runny.

8. Cool completely on a wire rack. Then sprinkle flaky sea salt if using.

9. Slice and serve warm or at room temperature with whipped cream and chocolate shavings.

Notes

Make-ahead: Mix the filling (without nuts and chocolate) up to 1 day in advance.

Storage: Keep covered 1 to 2 days at room temp or 4 to 5 days in the fridge.

Freezer: Cool, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge.

Variations: Use semi-sweet or bittersweet chocolate. Swap light corn syrup if preferred. Use a quality store-bought crust if short on time.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Thanksgiving Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 610
Sugar: 43 g
Sodium: 220 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 95 mg