Chocolate Pecan Pie

Chocolate pecan pie is like the classic version but with a chocolate crust and chocolate filling. Level up your holidays with this chocolate lover’s twist on a traditional holiday pie.

Prep Time 45

Total Time 45

Servings 10

Ingredients

For the crust

1 ½ cups (195 g) all-purpose flour
3 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
5 tablespoons unsalted butter, cold and cut into pieces
4 tablespoons vegetable shortening, cold and cut into pieces
5 tablespoons ice water

For the filling

¼ cup (56 g) unsalted butter
2 ounces (56 g) semisweet chocolate, chopped
1 ½ cups (315 g) light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt
½ cup (120 ml) dark corn syrup
3 large eggs
1 ½ cups (264 g) pecans, roughly chopped

Instructions

Make the crust

Combine the flour, sugar, cocoa powder, and salt in a large mixing bowl. Stir with a whisk until well mixed.
Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until lentil sized crumbs form. A few larger bits are perfectly okay.
Drizzle just enough ice water over the flour to moisten it. Toss the mixture together with a fork to combine. You will know you have enough liquid when you can squeeze the mixture and it holds together.
Turn the dough out onto a work surface and gently knead until the dough comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Roll the pie dough into a circle that's about 12-inches in diameter. Gently place it in a 9-inch pie pan without stretching it.
Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits up on the rim of the pan and flute as desired. Return to the refrigerator for 1 hour.

Make the filling

Position the oven rack to the lower-third position and preheat to 350°F.
In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; set aside to cool slightly.
In a large bowl, whisk together cooled chocolate-butter mixture, brown sugar, cocoa powder, vanilla, salt, and corn syrup together in a large bowl. Add the eggs and whisk until well combined. Set aside.
Evenly layer the pecan pieces in the bottom of the crust. Pour the syrup mixture evenly over the pecans.
Bake for 50-60 minutes or until the center is no longer jiggly. Tent with foil if the top of the pie is browning too much before the center has finished cooking.
Set the pie on a wire rack to cool completely then refrigerate overnight. Serve pie cold or bring to room temperature just before serving.

Notes

1-2 tablespoons of dark rum or bourbon are great additions to the filling.
Use the lower-third rack position. For perfectly baked crust and lightly golden top, move the oven rack to the lower-third position. This is the notch just below the center of the oven.
Use a glass pie pan! Glass pans are best for pies since they retain heat better than metal pans. This helps in getting a crisp, golden crust.
Tent with foil. If the top of the pie is turning dark before the center has had time to fully cook through, tent a piece of foil over the pie. This will prevent the crust and pecans from burning.
Storing. Allow the pie to cool completely at room temperature then tent lightly with aluminum foil and refrigerate for up to 4 days.
Freezing. Once the pie has cooled completely, wrap it tightly in a double layer of plastic wrap followed by a double layer of foil. It will keep in the freezer for up to 1 month. When ready to serve, thaw in the refrigerator overnight.