Bittersweet Chocolate Pecan Pie
Indulge in pure dessert bliss with this Bittersweet Chocolate Pecan Pie, a showstopping twist on the classic Southern favorite. This decadent recipe combines the rich, velvety allure of melted bittersweet chocolate with the nutty crunch of toasted pecans, all nestled in a buttery prepared pie crust. A luscious filling of eggs, light corn syrup, and a blend of granulated and brown sugars creates the perfect balance of sweetness, while a hint of vanilla extract and kosher salt elevate the flavors to gourmet perfection. Quick to prep and baked to a golden finish, this pie is the perfect make-ahead dessert for holidays, dinner parties, or anytime you crave a chocolatey treat. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s as impressive as it is irresistible. Perfect for chocolate lovers and pecan pie enthusiasts alike!
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Recipe Information
Ingredients
- 1 piece prepared pie crust
- 6 ounces bittersweet chocolate
- 4 tablespoons unsalted butter
- 3 pieces large eggs
- 0.75 cup light corn syrup
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 0.25 teaspoon kosher salt
- 1.5 cups whole pecans
Instructions
Preheat your oven to 350°F (175°C). Place your prepared pie crust in a 9-inch pie dish and set it aside.
In a heatproof bowl, combine the bittersweet chocolate and unsalted butter. Melt them together over a pot of simmering water or in the microwave in 30-second increments, stirring after each session until smooth. Let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, corn syrup, granulated sugar, brown sugar, vanilla extract, and salt until smooth and well combined.
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling. Mix until fully incorporated.
Fold in the whole pecans, ensuring they are evenly distributed throughout the filling.
Pour the chocolate pecan filling into the prepared pie crust, spreading it out evenly.
Bake the pie in the preheated oven for 50–55 minutes, or until the center is slightly set but still jiggles a little when gently shaken. The crust should be golden brown.
Remove the pie from the oven and allow it to cool completely on a wire rack. This cooling period ensures the filling sets properly.
Serve the pie at room temperature or slightly warm. For an extra indulgence, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 54.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
