Description

This rich and decadent Chocolate Pecan Pie combines the nutty crunch of toasted pecans with a luscious chocolate filling made from 70% dark chocolate, cocoa powder, and a hint of bourbon. Perfect for dessert lovers, this pie features a flaky crust topped with whole pecans and offers a delightful balance of sweet and slightly bitter flavors. Whether served warm or chilled, it’s an irresistible treat for special occasions or holiday gatherings.

Ingredients

Pie and Nuts

2 cups pecans
9 inch pie crust (or pie shell)

Chocolate Filling

6 ounces 70% chocolate (roughly chopped or semisweet chocolate)
1/2 cup unsalted butter (melted)
2 tablespoons unsweetened cocoa powder
3/4 cup golden syrup (maple syrup, rice syrup, or light corn syrup)
3/4 cup light brown sugar (packed)
2 tablespoons all purpose flour
2 tablespoons bourbon (optional)
1 tablespoon pure vanilla extract
3/4 teaspoon salt
4 large eggs (whisked)

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Instructions

Preheat and prepare crust: Preheat your oven to 350°F (175°C) and position the oven rack at the lowest level. If you’re using an uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before adding the filling.
Toast pecans: Spread the pecans on a baking sheet and toast them in the oven for 10 minutes until fragrant and lightly browned. Roughly chop half of the pecans for the filling and reserve the other half whole for decorating the pie’s top.
Melt chocolate: Fill a small pot with water to about one-third full and bring it to a boil over medium-high heat. Reduce the heat to low and place a heatproof bowl over the pot, making sure it doesn’t touch the water. Add the chopped chocolate and stir continuously until fully melted and smooth.
Add butter and cocoa: Stir the melted butter into the chocolate until fully combined. Then mix in the cocoa powder until it’s completely dissolved and the mixture is smooth.
Combine filling ingredients: Remove the bowl from the heat. Whisk in the golden syrup, brown sugar, flour, bourbon (if using), vanilla extract, and salt until well blended.
Add eggs and pecans: Whisk the eggs thoroughly, then slowly add them to the chocolate mixture, whisking continuously to combine. Fold in the chopped toasted pecans gently to distribute evenly throughout the filling.
Assemble and decorate: Pour the filling into the prepared pie shell. Arrange the reserved whole toasted pecans evenly on top of the pie for decoration.
Bake the pie: Bake at 350°F (175°C) for 50 to 55 minutes, or until the center is just set but still slightly jiggly underneath when gently shaken. If the pie starts to brown too quickly, loosely cover the top with aluminum foil to prevent over-browning.
Cool and serve: Once baked, the pie will puff up but will deflate and flatten as it cools. Transfer the pie to a wire rack and let it cool for about 4 hours before serving. You may serve it warm or refrigerate overnight to enjoy a chilled version.

Notes

For the best flavor, use high-quality 70% dark chocolate or semisweet chocolate.
If you prefer a boozy flavor, the bourbon adds a lovely depth but can be omitted for a non-alcoholic version.
Letting the pie cool for several hours is important for the filling to set properly.
Golden syrup can be substituted with maple syrup, light corn syrup, or rice syrup depending on availability and taste preference.
To prevent the crust from becoming soggy, pricking the base before filling helps release trapped steam.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American