Dark Chocolate Pecan Pie

Dark Chocolate Pecan Pie is a delicious variation of the traditional pecan pie. It’s center is more like a candy bar and it’s even better served with a scoop of vanilla ice cream. Make it extra special with one of my homemade pie crust recipes, Perfect Pie Crust or All-Butter Pie Crust for a perfect Dark Chocolate Pecan Pie!

This Dark Chocolate Pecan Pie is my daughter’s favorite pie. It’s not as gooey as a traditional pecan pie but more like a candy bar. It’s delicious served with a scoop of vanilla ice cream instead of whipped cream. Definitely use a good quality dark chocolate that you like because that is the highlight of this pie. It’s really really good! Make sure, if possible, to use a homemade pie crust. Try one of my recipes: Perfect Pie Crust (in the pictures) or All-Butter Pie Crust.

INGREDIENTS TO MAKE DARK CHOCOLATE PECAN PIE

• Dark chocolate chips
• Pecan halves
• All-purpose flour
• Unsalted butter, melted
• Light brown sugar
• Large eggs
• Dark corn syrup
• Pure vanilla extract
• Salt
• 1 (9-inch/23-cm) Homemade blind baked (pre-baked) pie crust or store bought unbaked frozen pie crust

HOW TO MAKE DARK CHOCOLATE PECAN PIE

• If using a frozen store bought pie crust, DO NOT blind bake (pre-bake).
• If using a homemade pie crust, first blind bake (pre-bake) the crust.
• Prepare the crust and place in pie dish.
• Preheat the oven to 400°F (205°C).
• Line the Pie crust with aluminum foil or crinkled parchment paper and fill with pie weights or dried beans.
• Bake for 20 minutes. Remove pie weights and line the edges with silicone pie guards or strips of aluminum foil to prevent over browning.
• Bake another 8-10 minutes until light golden.
• If the crust puffs up during baking, gently press it down with the back of a spoon.
• While the pie crust is baking, prepare the filling.
• In medium bowl, stir together the chocolate chips, pecans, and flour; set aside.
• In a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream together the butter and sugar.
• Add the eggs one at a time, beating well after each addition.
• Beat in the corn syrup, vanilla, and salt.
• The mixture might look curdled.
• Stir in chocolate-pecan mixture.
• Pour into the prepared pie crust.
• Bake for 45-50 minutes or until the outer edges of the pie is set and a wooden toothpick inserted in the center comes out with just melted chocolate.
• Be careful not to over bake. 
• The center will be jiggly.
• Cool completely and cover.
• Store up to 3 days at room temperature or in the refrigerator.
• Freeze for up to 2 months.

HOMEMADE PIE CRUST RECIPES TO TRY:

• Perfect Pie Crust (pie crust used in pictures)
• All-Butter Pie Crust

OTHER DELICIOUS PIE RECIPES TO TRY:

• Libby’s Famous Pumpkin Pie
• Pumpkin Cheesecake Pie
• The BEST Pecan Pie
• Coconut Cream Pie