Dark Chocolate Pecan Pie Recipe

Name: Dark Chocolate Pecan Pie
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 5 h
Yield: 8-10 servings
Ingredients: Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half); 2 and 1/2 cups (250g) shelled pecans; 1 cup (180g) dark chocolate chips*; 3 large eggs, at room temperature; 1 cup (240ml) dark corn syrup*; 1/2 cup (100g) packed dark brown sugar (or light brown); 1/4 cup (60g) unsalted butter, melted and slightly cooled; 1 and 1/2 teaspoons pure vanilla extract; 1/2 teaspoon sea salt; 1/2 teaspoon ground cinnamon; sea salt for topping

Ingredients

Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
2 and 1/2 cups (250g) shelled pecans
1 cup (180g) dark chocolate chips*
3 large eggs, at room temperature
1 cup (240ml) dark corn syrup*
1/2 cup (100g) packed dark brown sugar (or light brown)
1/4 cup (60g) unsalted butter, melted and slightly cooled
1 and 1/2 teaspoons pure vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
sea salt for topping

PREP TIME 2h30m	COOK TIME 2h30m	TOTAL TIME 5h
YIELD 8-10 servings

Instructions

The crust: Prepare my pie crust recipe through step 5.
After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note).
Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth.
Flute or crimp the edges of the crust. No need to pre-bake the crust.
The filling: Spread pecans evenly inside pie crust and sprinkle the chocolate chips evenly on top.
Set aside. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon together in a large bowl.
Once completely combined and thick, pour evenly over pecans and chocolate chips.
Bake the pie for 40-50 minutes, or until the top is lightly browned.
After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly.
Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools.
Slice and serve pie warm or at room temperature. Top with whipped cream and chocolate shavings, if desired.
Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.