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A chocolate pecan pie in a ceramic pie plate with one slice missing on a linen napkin.
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5 from 1 vote

Chocolate Pecan Pie

This Southern chocolate pecan pie is a great classic. My American friend, the chef Art Smith, taught me how to make this recipe, and my friends are all in love with it.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 640

Ingredients

  • 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)
US - Metric

Instructions

  • 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.

Notes

  1. Make-ahead--The pie crust can be made and frozen up to 3 months in advance, and the pecans can be toasted up to 1 week in advance. The entire pie can be assembled and baked up to 1 day before serving. If you want to serve it warm, reheat in a 275°F oven for 10 minutes.
  2. Switch up the booze--Use dark rum instead of bourbon.
  3. Storage--Leftover pie can be stored, covered, in the fridge for up to 4 days. 

Nutrition

Serving: 1serving | Calories: 640kcal | Carbohydrates: 65g | Protein: 8g | Fat: 41g | Saturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 126mg | Fiber: 5g | Sugar: 46g