Chocolate Pecan Pie
Ingredients
- 1 Homemade Pie Crust , or One (9-inch) store-bought pie crust
Chocolate Pecan Filling
- 3 large eggs
- 3/4 cup packed dark brown sugar
- ⅔ cup light corn syrup or golden syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons butter, melted
- 1-2 tablespoons bourbon
- 2 cups pecans, lightly toasted and coarsely chopped
- ¾ cup semisweet, bittersweet or dark chocolate chips, (or chocolate bars, chopped into small pieces)
For serving: (optional)
- Vanilla Ice cream or whipped cream
Instructions
Roll out Pie Dough (skip if using store bought pie crust)
- Preheat the oven to 425 degrees Fahrenheit.
- Roll out one piece of chilled dough on a floured work surface. Roll the dough from the center to the edge, turning the dough until you have a circle of about 12 inches in diameter turning and flouring the dough as needed to make sure it does not stick to the board.
- Carefully ease the pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- Place the unbaked pie crust on a baking sheet. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 10 minutes. Remove the pie from the oven and carefully remove the weights or beans by lifting the parchment paper.
- Lower the oven temperature to 350 degrees Fahrenheit.
Prepare Filling
- Whisk the eggs, brown sugar, corn syrup, vanilla extract, melted butter, bourbon and salt in a large mixing bowl. Whisk until well blended. Stir in the pecans and chocolate chips and mix to combine.
- Pour the filling into the pie shell.
- Bake for 30 to 35 minutes, or until the center of the pie is set and no longer jiggly. If your crust is browning too quickly, use a crust guard or tent a piece of aluminum foil over the pie to prevent the crust from burning.
- Remove from the oven and cool on a cooling rack for about 1-2 hours. Serve with vanilla ice cream or whipped cream (optional)
Notes
- If you notice that the edges of the crust are getting too browned too quickly, tent the pie with aluminum foil.
- You know your pie is done baking when the center of the pie is no longer wet but still jiggles a bit.
- Make sure your eggs are at room temperature when mixing the chocolate filling. Cold eggs can solidify the melted butter used in the mixture.
- Find instructions and step by step photos on How to Make Homemade Pie Crust. My recipe makes one (9 to 10-inch) double pie crust or two (9 to 10-inch) single pie crust.
Nutrition
Calories: 576 kcal, Carbohydrates: 66 g, Protein: 7 g, Fat: 33 g, Saturated Fat: 11 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 14 g, Trans Fat: 0.1 g, Cholesterol: 77 mg, Sodium: 323 mg, Potassium: 284 mg, Fiber: 4 g, Sugar: 49 g, Vitamin A: 204 IU, Vitamin C: 0.4 mg, Calcium: 105 mg, Iron: 2 mg
