This stunning chocolate pecan pie combines maple syrup, bourbon, pecans, and dark chocolate in a flaky pastry crust. Close to the traditional version but just extra enough to make a splash at your table.
Can’t think of much else I’d like with this pie that’s filled to the brim with sweet, sweet pecans other than some chocolate and maybe a jigger of bourbon. Whipped cream (maybe with an added splash of bourbon), or a generous scoop of ice cream, and a few more chopped pecans. Serve warm, preferably.–Eric Lanlard
Chocolate Pecan Pie FAQs
How do I know when my chocolate pecan pie is cooked?
This pie bakes for 50 minutes at 350℉. You’ll know that it’s ready when the crust is golden and the filling is set around the edges but still just a little jiggly in the middle. Remember that it will firm up as it cools.
How should I store pecans?
We always like to suggest that you use the freshest ingredients that you can, including nuts. And nuts can go rancid if they’ve been around too long. Taste the ones you have on hand and buy fresh ones if they’re not up to snuff. Any leftover nuts that you have, if you’re not going to eat them right away, are best stored in the freezer.
What temperature do I serve chocolate pecan pie?
Once baked, let the pie cool to room temperature so that the filling sets completely. You can rewarm it by covering it with aluminum foil, and placing it in a 275℉ oven for 10 minutes.
Chocolate Pecan Pie
- 3 tablespoons (1 1/2 oz) unsalted butter plus more for the dish
- 1 single-crust pie pastry
- All-purpose flour for the work surface
- 1 2/3 cups chopped pecans
- 1 cup pecan halves
- 2 1/2 ounces semisweet or dark chocolate chopped
- 3 large eggs
- 1 cup plus 2 tablespoons firmly packed brown sugar
- 2/3 cup maple syrup (the real deal)
- 2 teaspoons vanilla extract
- 2 teaspoons bourbon (optional)
- Preheat the oven to 350°F (176°C). Butter a 9-inch shallow pie plate or tart pan.
- Roll out the pastry on a lightly floured work surface just slightly larger than your pie plate. Carefully drape the pie crust over the rolling pin and move it to the pie plate. Place in the refrigerator.
- Place the chopped pecans and pecan halves on separate baking sheets and toast them in the oven until golden and fragrant, about 5 minutes. (Keep an eye on them at all times and don't leave them unattended. They can—and will—burn quickly.)
- Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl doesn't touch the surface of the water, stirring occasionally. When the mixture is smooth, remove it from the heat. Let cool slightly.
- In a separate bowl, beat the eggs, sugar, maple syrup, vanilla, and bourbon, if using. Beat in the melted chocolate and butter mixture.
- Place the chopped pecans in the lined pie plate and pour the chocolate mixture over the top. Arrange the pecan halves on top.
- Bake the pie for about 50 minutes, until golden and set. Serve warm or at room temperature.
Recipe Testers’ Reviews
Delicious! I recommend using the bourbon in the pie, as I think it makes this pie different. You are, essentially, making your own maple syrup and brown sugar version of the corn syrup most recipes call for. This makes the pie darker and much richer. Personally, I like the pie better cooled, not warm.
The flavor and texture turned out great. I would definitely cut back on some of the butter and add more chocolate next time. You also need to really stick a knife in because the top actually gets hard and makes it difficult to tell if it’s really set.
Originally published October 22, 2012