Chocolate Pecan Pie
Chocolate Pecan Pie has a deliciously gooey pecan chocolate filling in a buttery, flaky homemade pie crust. Perfect for Thanksgiving, Friendsgiving, or Christmas!
Servings 8 to 10 servings
Ingredients
- 1
single batch Best Ever Pie Crust , chilled overnight - 1 cup (109 grams) pecan halves
- 1 cup (170 grams) semisweet chocolate chips
- 4 large eggs, at room temperature, lightly beaten
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup corn syrup
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375°F.
- Remove the pie crust from the fridge. Let sit at room temperature for about 5 minutes, until slightly pliable.
- Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 13-inch circle about 1/8-inch thick.
- Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch deep dish pie pan. Gently press into the cavity of the pie pan, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute.
- Spread the pecans and chocolate chips evenly on the bottom of the pie shell.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, corn syrup, bourbon, vanilla, cinnamon, and salt. Pour over the pecans and chocolate chips. Bake for 30 minutes, then carefully place a pie shield over the crust. Continue baking until the filling is set, about 20 to 25 minutes longer*. Remove from the oven and cool for 30 minutes before slicing and serving.
- Cover and store at refrigerated for up to two days.
Notes
The best way to tell when pecan pie is done baking is to use an instant-read thermometer and insert it into the center (but don’t allow it to touch the crust or the pan). The pie is done when it registers 200°F.