Description
This recipe yields a rich, fudgy chocolate pecan pie with a sweet, sticky filling and toasted pecans, perfect for holidays.
Ingredients
Scale
- 1 (9 inch) unbaked pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Place the pie crust in a 9-inch pie plate.
- In a medium bowl, whisk together the granulated sugar, corn syrup, brown sugar, melted butter, eggs, vanilla extract, cocoa powder, and salt until well combined.
- Stir in the chocolate chips.
- Pour half of the chocolate mixture into the unbaked pie crust.
- Arrange half of the pecan halves evenly over the chocolate layer.
- Pour the remaining chocolate mixture over the pecans.
- Top with the remaining pecan halves. Press them gently into the filling.
- Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly.
- Cool the pie completely on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.
Notes
- For a flakier crust, chill the pie dough before placing it in the plate.
- If the crust edges begin to brown too quickly, cover them loosely with aluminum foil during the last 20 minutes of baking.
- Use high-quality cocoa powder for the best chocolate flavor.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 65
- Sodium: 250
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 9
- Cholesterol: 75