Dessertscelebratingsweets5.0
Chocolate Pecan Pie
This Chocolate Pecan Pie is sweetened with brown sugar and maple syrup and flavored with cocoa powder, chocolate chips, and chopped pecans. This rich and flavorful pie has a buttery crust and sticky-sweet filling (no corn syrup). You will love it!
👥 10 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- blender
- spatula
- wooden spoon
- oven
- pan
- saucepan
- whisk
📝 Preparation Steps
1
Pie crust:
2
pie crust
3
In a large bowl, combine flour, sugar, and salt. Add the cubed butter and use your fingers or a pastry blender to cut the butter into the flour, doing so until the butter is broken down into pea-sized pieces. Add 1/4 cup ice water and stir with a wooden spoon or rubber spatula until the dough starts coming together. Then use your hands to bring the dough together. If necessary, add another tablespoon of cold water. The dough should just be sticking together. Try not to overwork it.
4
chill crust
5
Transfer the dough onto a piece of plastic wrap. Flatten it into a disc and wrap it up. Roll the edges of the crust on the countertop (like a wheel) to smooth out the edges. Transfer to your refrigerator for ⏱️ 1 hour (or up to 2 days).
6
roll crust
7
Let the pie crust sit at room temperature for several minutes until it is no longer rock-hard, but still cold (this will depend on how long it was the fridge). Roll out the dough on a floured surface until it is a 12-13 inch circle.
8
chill crust
9
Lightly spritz a 9-inch deep dish pie plate with non-stick spray, then transfer the crust to the pie plate. Trim and fold/crimp the excess crust around the edges. Place the crust in the refrigerator for about ⏱️ 20 minutes while you prepare the filling.
10
Filling:
11
preheat oven
12
Preheat oven to 350°F with a rack in the center to lower third of the oven.
13
filling
14
In a saucepan over medium heat, melt butter. Add brown sugar, maple syrup, cocoa powder, and salt. Whisk until smooth and combined. Bring the mixture to a low simmer (bubbles forming around the perimeter of the pan), then remove from the heat. Pour the mixture into a bowl to cool for ⏱️ 15 minutes.
15
filling
16
Add eggs and extract to the syrup mixture, whisking until combined.
large eggs3
17
filling
18
Sprinkle the chopped pecans and chocolate chips into the bottom of the uncooked pie crust. Pour the syrup mixture over the pecans, rearranging the pecans if necessary (most the nuts and chocolate chips will float to the top).
19
bake and cool
20
Lightly spritz a piece of foil with non-stick spray. Cover the pie with foil and bake for ⏱️ 30 minutes. Remove the foil, then continue baking for another ⏱️ 15-25 minutes, until the edges are set but the center of the pie is still a bit jiggly (like gelatin). Sprinkle the top of the pie with a few sprinkles of flaky finishing salt. Place the pan on a wire rack to cool completely; it will firm up as it cools. I like to serve this pie at room temperature.
flaky finishing salt (optional)
Nutrition Facts
calories
505 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
2 g
sugar Content
36 g
sodium Content
354 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
98 mg
carbohydrate Content
53 g
saturated Fat Content
14 g
unsaturated Fat Content
15 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...