Chocolate Pecan Pie
A delightful balance of textures and flavors, this Chocolate Pecan Pie features toasted pecans layered over a gooey chocolate filling, all wrapped up in a tender, flaky crust.
Ingredients
For the pie crust
- 1 piece Grandma’s pie crust (or store-bought) Choose a tender, flaky crust that can hold up to the rich filling.
For the filling
- 1 cup chopped semi-sweet chocolate Or chocolate chips.
- 1/4 cup unsalted butter, melted Adds richness to the filling.
- 1 cup packed dark brown sugar Sweetens the filling and adds caramel depth.
- 1 cup dark corn syrup Gives the pie its signature gooey texture.
- 4 large eggs, lightly beaten These are the binders for the filling.
- 1 tablespoon vanilla extract Enhances all the flavors beautifully.
- 2 cups pecans Whole or chopped; toasted if preferred.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roll out your Grandma's pie crust and fit it snugly into a 9-inch pie pan. Flute the edges, then place it in the freezer for about 20 minutes.
- In a large bowl, combine the melted butter, dark brown sugar, and dark corn syrup. Stir until fully mixed.
- Add the lightly beaten eggs and vanilla extract. Mix until smooth.
- In your chilled crust, first sprinkle in the pecans followed by the chopped chocolate.
- Pour the sugar mixture over the pecans and chocolate.
Baking
- Bake in the preheated oven for 15 minutes; then reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes.
- The center should still have a slight wobble; let it cool completely on a rack before refrigerating.
Notes
This pie is best served chilled with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for up to a week.