thepioneerwoman3.0
Chocolate Pecan Pie
In this easy recipe for homemade chocolate pecan pie, cocoa powder and dark chocolate chips balance out the trademark sweetness of the classic Thanksgiving pie.
👥 6 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 15 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
On a lightly floured surface, roll the piecrust into a 13-inch circle. Transfer to a deep-dish 9-inch pie plate. Tuck the edges under and crimp as desired. Freeze for ⏱️ 20 minutes. Using a fork, prick the bottom of the crust 8 to 10 times, all over.
3
Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, ⏱️ 12 minutes. Carefully remove the paper with weights. Return to the oven until the bottom of the crust is dry and the edges just start to turn light brown, 3 to ⏱️ 5 minutes. Let cool slightly. Reduce the oven temperature to 350°F.
4
In a large bowl, whisk together the sugars, cocoa powder, and salt. Add the corn syrup, maple syrup, butter, eggs, and vanilla. Whisk until well combined. Stir in the pecans and chocolate chips. Pour the filling into the partially baked piecrust. Sprinkle a few more chocolate chips on top, if desired.
large eggs3
5
Bake for 55 to ⏱️ 65 minutes or until the filling is puffed and the center wobbles slightly when the pan is gently shaken. Remove and let cool completely on a wire rack. Sprinkle with sea salt, if you like.
Nutrition Facts
calories
803 Calories
fat Content
43 g
fiber Content
7 g
sugar Content
73 g
sodium Content
465 mg
protein Content
9 g
trans Fat Content
0 g
cholesterol Content
95 mg
carbohydrate Content
96 g
saturated Fat Content
11 g
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