Dark Chocolate Pecan Pie
This Dark Chocolate Pecan Pie is a Thanksgiving favorite. The dark chocolate adds a nice bitterness to the sweetness and saltiness from the pecans.
- 1 1/4 cup all-purpose flour
- 2 teaspoons white granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 cup unsalted butter , cold from the fridge
- 1/3 cup very cold water , divided
Dark Chocolate Pecan Pie:
- 1 cup packed light or dark brown sugar
- 6 tablespoons unsalted butter , melted
- 3/4 cup Karo Light Corn Syrup
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 cups pecans (wholes and halves)
- 1 cup bittersweet (74% cacao) chocolate wafers or chips
- 1 large egg , beaten, for egg wash
- To serve , whipped cream and/or vanilla ice cream
To Make the Pie Crust:
In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add a 50% of the recommended water and mix.
The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Knead a few times more until it comes together. If making a double pie crust, divide the dough, forming two discs. Wrap the disc(s) in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
To Roll Out the Pie Dough:
Remove the pie crust from the fridge and allow to stand on the counter for about 10 minutes. I always find this helps with rolling it out. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie tin, leaving a 1 1/2-inch overhang (this is important is you want a nice crimp). Tuck the overhang under itself all the way around. Rest your right thumb on the edge of the pie crust and using your left hand, shape a v. Push the two together, creating a large crimp. Work your way around the entire pie curst until you’re done. Transfer to the freezer or fridge while we make the filling!
To Make the Filling:
Preheat your oven to 350 degrees F. In a medium bowl, whisk together brown sugar, melted butter, light corn syrup, eggs, vanilla extract and salt.
Remove the pie shell from the fridge and add the pecans and dark chocolate to the pie shell. Pour the filling over the pecans and chocolate. Brush the edges of the pie crust with egg wash and place on a baking sheet. Transfer to the oven to bake for about 45 to 50 minutes, until the center has set (it may rise slightly and be slightly jiggly). Be sure to check on it periodically throughout the baking process—if at any time the crust get too brown, you can place a piece of foil over it to stop the browning.
Allow it to cool completely for about 2 to 3 hours before slicing it. Serve with whipped cream or ice cream.
Serving: 8g | Calories: 321kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 10g | Cholesterol: 12mg | Sodium: 50mg | Potassium: 23mg | Fiber: 2g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 3mg