Why You’ll Love This Recipe
- Rich & Gooey : The chocolate adds an extra layer of decadence to the classic pecan pie.
- Perfectly Balanced : The bittersweet chocolate complements the sweetness of the filling and the nuttiness of the pecans.
- Easy to Make : Simple ingredients come together in a single pie crust for a stunning dessert.
- Customizable : Adjust the chocolate-to-pecan ratio to suit your taste.
- Crowd-Pleasing : A guaranteed hit at Thanksgiving, Christmas, or any gathering.
Ingredients You’ll Need
Serves 8–10
For the Crust:
- 1 store-bought pie crust (or homemade if preferred)
- 1 egg white , lightly beaten (for brushing)
For the Filling:
- 1 cup dark chocolate chips (semi-sweet or bittersweet work too)
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter , melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves , toasted
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) . Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
Step 2: Toast the Pecans
- Spread the pecan halves on a baking sheet and toast them in the oven for 8–10 minutes , or until fragrant. Let them cool slightly while you prepare the filling.
Step 3: Melt the Chocolate
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval, until smooth. Set aside to cool slightly.
Step 4: Make the Filling
- In a large mixing bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until well combined.
