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Chocolate Pecan Pie

Rich Dark Chocolate Pecan Pie Recipe

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 prepared 9-inch deep-dish pie crust, unbaked
  • 1 1/4 cups (170g) pecan halves
  • 6 oz (170g) dark chocolate (70% cocoa), chopped
  • 6 tbsp (85g) unsalted butter, cut into pieces
  • 3 large eggs, at room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (120ml) pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 tsp espresso powder (optional)

Method
 

  1. Toast pecans in a dry skillet over medium heat, stirring often, until fragrant and slightly darker, 4–5 minutes. Remove from pan immediately.
  2. Melt chocolate and butter together in a bowl over simmering water or in the microwave in 20-second bursts, stirring, until smooth. Set aside to cool slightly.
  3. Whisk eggs, brown sugar, maple syrup, vanilla, salt, and espresso powder (if using) until smooth. Slowly whisk in the cooled chocolate mixture until glossy.
  4. Scatter toasted pecans over the unbaked pie crust, pour filling over them, and tap the pan on the counter 3 times to release air bubbles.
  5. Bake at 350°F (180°C) on the middle rack for 45–50 minutes, until edges are set and the center jiggles slightly. Cool completely on a wire rack before slicing.

Notes

Cool the pie all the way to room temperature, then chill it for at least an hour if you want the neatest slices. The center will sink a little as it cools, which is normal.