A decadent mix of pecan pie and rich dark chocolate. An easy pecan pie recipe with a homemade all butter pie crust. The perfect dessert!
I am a big pie fan, especially pecan pie. It took me awhile to discover the deliciousness of pecan pie, because unfortunately, my sister was allergic to pecans and we never had it growing up. After I got married, my husband introduced me to this holiday classic. Now, I’d have to say pecan pie is my second favorite pie, just behind pumpkin. I don’t think any pie will ever top pumpkin on my list.
Except……maybe this Dark Chocolate Pecan Pie. It might just be my number one now. Who would have thought that dark chocolate would add so much depth to the flavor of pecan pie? It is so decadent and yummy. And so easy to make! I love a recipe that doesn’t take much preparation. You can definitely use a pre-made crust from the grocery store or you can use this delicious, all butter crust recipe that I’ve included here. It is heavenly.
Prepare the Flaky All-Butter Pie Crust
If you’ll be making your own pie crust, begin here. The trick to a delicious, flaky, homemade pie crust is to keep the ingredients cold, especially butter. You can place all of the ingredients in the freezer for 5-10 minutes before beginning your prep if you have time. Sift all of the dry ingredients together, then cut in the butter either with a pastry blender or a food processor. Either one will get the job done, just make sure you work quickly to keep the butter from softening.
When the butter is the size of peas, add 3 tablespoons of ice water. If the dough is too dry, add up to one more tablespoon of water, a teaspoon at a time. Place the pie dough on a sheet of plastic wrap and press it into a disc shape. Cover the dough with the plastic wrap and refrigerate for at least 30 minutes.
Prepare the Pie Shell
Lightly grease a 9-inch pie pan that is at least 2 inches deep. Remove the dough from the refrigerator and roll it out into a circle on a large floured surface. Make sure you move the dough around and use a bench scraper when needed. Roll it until the circle is about 13 inches wide. Starting at one edge, roll the dough around the rolling pin and gently lay it over the prepared pie pan. Gently press the dough into the bottom and sides of the pan. Trim around the pie crust so that it overlaps the edge by one inch all the way around. Tuck the edges up and under and flute them. Chill the pie shell in the freezer for 10 minutes.
Next, gently press a fork all over the bottom of the crust. Then you’ll place parchment paper over the chilled pie crust. Fill the pie weights or dried beans. Bake the pie crust at 350 degrees for 10 minutes. Remove the pie shell from the oven and allow it to cool while you prepare the filling.
Prepare the Pecan Pie Filling
Place the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the sugar and stir until smooth. Remove the pan from the heat and whisk in the corn syrup, eggs, vanilla, and salt.
Place the pie shell onto a rimmed baking sheet. Sprinkle the dark chocolate chips evenly over the bottom of the crust and spread the pecans over the chocolate. Pour the corn syrup mixture over the pecans and place the baking sheet into the oven to bake at 375 degrees for 50-60 minutes until the filling is set. Cover the edges of the crust with foil for the last 10-15 minutes so that it doesn’t burn while the filling sets up.
Serve this delicious Dark Chocolate Pecan pie with a scoop of vanilla ice cream and your taste buds will definitely thank you! If you love pies like I do, you might also want to check out this Easy Rustic Apple Pie. Its amazing! Make sure you pin this recipe. Trust me, you won’t want to forget it!