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slice of chocolate pecan pie on a plate with ice cream
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Chocolate Pecan Pie

5 from 3 votes
prep 45 minutes
cook 1 hour
Additional Time 4 hours
total 5 hours 45 minutes
Serves 12 servings
The fudgiest chocolate pecan pie made with a dark chocolate filling surrounding pecans and chocolate chips and baked on a flakey, buttery pie crust! Serve warm with ice cream for the ultimate indulgent fall treat.
Author: Bernice Baran
Servings 12 servings

Equipment

Ingredients

Pie Crust

  • 15-30 mL whiskey, (bourbon, vodka, any spirit works)
  • 60 mL cold water
  • 150 grams all-purpose flour, spooned and leveled
  • 1/4 tsp fine sea salt
  • 113 grams salted butter, cold
  • 1 egg , for egg wash

Pecan Filling

  • 113 grams salted butter, browned to 93 grams and cooled
  • 200 grams light brown sugar, lightly packed
  • 40 grams unsweetened cocoa powder , spooned and leveled (I use dutch)
  • 4 large eggs, room temperature
  • 2 tsp vanilla bean paste, or extract
  • 250 grams roughly chopped pecans
  • 170 grams dark chocolate chips
  • pinch of sea salt flakes for topping
  • vanilla ice cream for topping
  • salted caramel sauce or hot fudge for topping

Method

Crust

  1. Place the alcohol in a measuring cup and add the cold water. Place it in the freezer while you prepare the other ingredients.
    15-30 mL whiskey (bourbon, vodka, any spirit works), 60 mL cold water
  2. Place the flour and salt in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter.
    150 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt
  3. Add the cubed butter to the flour in the freezer, for 5-10 minutes.
    113 grams salted butter cold
  4. Remove the the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
  5. While the food processor is on, stream in the water mixture just until it starts to come together. Start with only 2 Tbsp of water and use up to 1/4 cup if needed, I usually do 1/4 cup + 1 Tbsp of alcohol. You want the dough to be kinda crumbly but stick together when you press on it.
  6. Remove the dough from the food processor, press it together so it all sticks together. Wrap it in plastic wrap and refrigerate it for an hour (or overnight).
  7. When the pie crust is firm but still malleable, roll out the bottom crust to a circle that's about 1/8-inch thick (a little larger in diameter than your pie dish). Place it into a deep pie dish, bringing it all the way to the top edge. I like to fold the edges underneath itself to make it a little thicker (this helps the edge not burn as easily).
  8. Preheat the oven to 425F (218C) conventional (no fan).
  9. Place a sheet of parchment paper on the chilled pie dough and fill the cavity with pie weights (or rice) to keep the sheet in place.
  10. Bake the pie crust on the bottom rack of the oven for 15 minutes, until it starts to get some color.
  11. Remove from the oven and carefully remove the parchment paper with the pie weights. Dock the bottom of the crust with a fork and return to the oven for another 5-10 minutes, just until it's a light golden brown all around.
  12. Remove from the oven and allow to cool completely while you finish making the filling (if it's hot when you pour the filling, you may have a soggy bottom).

Chocolate Filling

  1. Preheat the oven to 350F (177C) and beat the egg in a small bowl with a fork. Use a pastry brush to brush the egg onto the cooled pie crust and set aside.
    1 egg for egg wash
  2. In a large bowl, combine the butter, brown sugar, cocoa powder and vanilla until they're completely smooth.
    113 grams salted butter browned to 93 grams and cooled, 200 grams light brown sugar lightly packed, 40 grams unsweetened cocoa powder spooned and leveled (I use dutch), 2 tsp vanilla bean paste or extract
  3. Add the eggs, one at a time, mixing until each one is fully combined, about 30 seconds.
    4 large eggs room temperature
  4. Add the pecans and chocolate chips and toss until they're fully coated.
    250 grams roughly chopped pecans, 170 grams dark chocolate chips
  5. Pour the filling over the cooled par-baked pie crust and bake the pie for about 40-45 minutes.
  6. If the edges of the pie crust are browning too quickly, remove the pie from the oven again and cover the edges of the crust with foil to prevent them from burning. Return the pie to the oven until the filling no longer looks liquid-y. It should be puffed around the edges and have a slight wobble in the center when you jiggle it (you may need to remove the foil to check on the filling).
  7. Remove the pie from the oven, sprinkle some sea salt flakes on top and allow it to cool to room temperature and then refrigerate it for a couple of hours to fully set. It's easier to slice after chilling but I prefer to warm up a slice and top with vanilla ice cream.
    pinch of sea salt flakes for topping, vanilla ice cream for topping

Notes

Store fully covered in the refrigerator.

Nutrition

Serving: 1gCalories: 413kcalCarbohydrates: 35gProtein: 6gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 75mgSodium: 133mgPotassium: 278mgFiber: 4gSugar: 24gVitamin A: 327IUVitamin C: 0.3mgCalcium: 90mgIron: 2mg
Course: Pies & Tarts
Cuisine: American
Keyword: chocolate pecan pie, fall baking, homemade pie crust, pecan pie, thanksgiving dessert, thanksgiving pie