A Decadent Chocolate Pecan Pie Recipe for the Holidays
Dark chocolate and pecans make a sophisticated pairing in this holiday-perfect pie.
Adding dark chocolate to the pie filling may be unexpected—some pecan pie lovers may be skeptical—but it works! This recipe will be sure to convert pecan pie purists.
Chocolate Pecan Pie
Makes one 9- inch (23 cm) pie
- ½ batch Sweet Pie dough
- 4 ounces (115 g) semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1½ cups (375 mL) corn syrup
- ½ cup (125 mL) granulated sugar
- 1 teaspoon (5 mL) pure vanilla extract
- ½ teaspoon (2 mL) kosher salt
- ½ teaspoon (2 mL) instant coffee
- 1 cup (250 mL) pecan halves
- On a well-floured work surface, roll the Sweet Pie Dough into a 12-inch (30 cm) circle. Roll the dough around the rolling pin and unroll it over a 9-inch (23 cm) pie plate. Gently press the dough into the bottom and sides of the plate, folding any overhanging dough under itself along the lip. Crimp the edges and transfer to the fridge to chill for 20 minutes.
- Preheat the oven to 350°F (180°C).
- In a double boiler, or a medium stainless steel bowl placed over a small saucepan of simmering water, melt the chocolate, stirring occasionally, until smooth. Set aside.
- In a medium bowl, use a wooden spoon to stir the eggs, corn syrup, sugar, vanilla, salt, and instant coffee to combine. Slowly add the melted chocolate and stir to combine.
- Arrange the pecans in an even layer in the pie shell. Pour the filling overtop. Place the pie plate on a rimmed baking sheet to catch any drips. Bake for 50 to 60 minutes, turning the baking sheet at about the 25-minute mark, until just set. The filling should jiggle only slightly when you tap the pie plate. Transfer to a wire rack and let cool to room temperature. Wrap loosely in plastic wrap and transfer to the fridge to chill for at least 4 hours, or overnight, before serving.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
Kitchen Tip: Pecan halves or pecan pieces both work in this pie. Placing them in the empty pie shell first and covering them with the filling will ensure that the nuts do not burn in the oven.
Excerpted from Earth to Table Bakes by Bettina Schormann and Erin Schiestel. Copyright © 2021 Bettina Schormann and Erin Schiestel. Photography © 2021 Maya Visnyei Photography. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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