Description
Indulge in a rich, sophisticated twist on the classic Southern pecan pie. This decadent dessert balances the deep, intense notes of premium dark chocolate with the satisfying crunch of toasted pecans. Housed in a buttery, flaky, pre-baked crust, the velvety chocolate filling provides a luxurious contrast to the nutty interior. Perfect for holidays or special gatherings, this recipe ensures professional results with a perfectly set custard center and golden-brown edges. It is a harmonious blend of textures and flavors that will delight any chocolate and nut lover.
Ingredients
2 cups pecans, toasted
4 oz dark chocolate (60% cocoa solids)
3 large eggs, room temperature
1 cup light corn syrup
1/2 cup brown sugar, packed
4 tbsp butter, melted and cooled
1 pie crust shell
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line a pie pan with the pastry crust and blind bake for 10 minutes to ensure a crispy base.
Melt the dark chocolate in a microwave-safe bowl using 30-second intervals until smooth.
In a large bowl, whisk together the eggs, brown sugar, corn syrup, and melted butter.
Fold the melted chocolate into the egg mixture until the batter is completely smooth.
Spread the toasted pecans evenly across the bottom of the par-baked pie crust.
Pour the chocolate mixture over the pecans until they are fully submerged.
Bake the pie for 45 to 50 minutes until the center is set.
Notes
Toast your pecans in a dry skillet for three minutes before using to unlock deep, nutty aromas. Always use room temperature eggs for a smoother, more uniform filling consistency. Store the pie at room temperature for up to two days or refrigerated for up to five.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg