I absolutely love Chocolate Pecan Pie—it’s hands down one of the best desserts for Thanksgiving or Christmas. What makes it so good is the gooey mix of pecans and chocolate nestled in a flaky, buttery homemade pie crust.
Thanksgiving desserts are great, don’t get me wrong. I’m all for the classic dishes like king cake, apple pie, sweet potato Pie, pumpkin pancakes, and all things pumpkin and pecans. But here’s my one gripe: where’s the chocolate?
As a true chocoholic, I can’t help but crave a bit of chocolate even on this special holiday. That’s why this Chocolate Pecan Pie is a game-changer for me. It brings the perfect balance of tradition and chocolatey goodness to the Thanksgiving table. So, if you’re like me and need that chocolate fix, this pie is a must!
Chocolate Pecan Pie Recipe
Equipment
- Food Processor
- Mixing Bowl
- Plastic Wrap
- Rolling Pin
- 9-inch Glass Pie Plate
- Baking sheet
- Whisk
- Oven
- Rack for Cooling
Ingredients
- 2 cup Pecan about 7 ounces
- 3/4 cup Dark Brown Sugar
- 3 large Eggs
- 2/3 cup Light Corn Syrup
- 1 tbsp Pure Vanilla Extract
- 2 tbsp Unsalted Butter melted
- 1/2 tbsp kosher Salt
- 3 tbsp Bourbon
- 3/4 cup Semisweet or Bittersweet Chocolate Chips
Instructions
Make the Pie Crust:
- In a food processor, blend the flour with sugar and salt.
- Add the cold butter and pulse until it looks like coarse meal.
- Transfer to a bowl and mix in the ice water.
- Knead the dough a few times on a floured surface, shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface to a 12-inch round.
- Fit the dough into a 9-inch glass pie plate, trim the overhang to 1/2 inch, fold the edge under, and crimp. Refrigerate until firm.
Make the Filling:
- Preheat the oven to 375°F. Toast pecans on a baking sheet for about 8 minutes, then coarsely chop.
- In a large bowl, whisk eggs with brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until well mixed.
- Stir in pecans and chocolate chips evenly.
Bake the Pie:
- Pour the filling into the pie shell.
- Bake on the bottom oven shelf for about 55 minutes, or until the pie's center is set.
- If the crust edge browns too quickly, cover it with foil halfway through baking.
- Transfer the pie to a rack and let it cool for at least 1 hour before serving.
