Chocolate Pecan Pie

Name: Chocolate Pecan Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pie crust (store-bought or homemade); 1 cup corn syrup (light or dark); 3/4 cup granulated sugar; 1/2 cup brown sugar, packed; 1/4 cup unsalted butter, melted; 3 large eggs; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 1/2 cups pecan halves; 1/2 cup semi-sweet or bittersweet chocolate chips

Isabella

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Chocolate Pecan Pie is an irresistible dessert that combines the rich, nutty flavors of traditional pecan pie with the decadent touch of melted chocolate. Ideal for holidays, special occasions, or any time you crave a sweet and indulgent treat, this pie features a smooth filling with just the right amount of sweetness and crunch. Whether you’re baking for a holiday gathering or just looking to impress your family and friends, this Chocolate Pecan Pie will surely be the star of the dessert table!

Ingredients:

1 pie crust (store-bought or homemade)

1 cup corn syrup (light or dark)

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

3 large eggs

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1 1/2 cups pecan halves

1/2 cup semi-sweet or bittersweet chocolate chips

Directions:

Preheat the Oven:

Begin by preheating your oven to 350°F (175°C). Prepare your pie dish by lining it with the pie crust, trimming the edges, and crimping them as desired.

Make the Filling:

In a large mixing bowl, whisk together the corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth. This forms the sweet, syrupy base of the pie filling.

Add Pecans and Chocolate:

Stir in the pecan halves and chocolate chips, ensuring they are evenly distributed throughout the filling mixture. The nuts add a delicious crunch, while the chocolate chips melt into the syrup for an added richness.

Fill the Pie Crust:

Pour the prepared mixture into the pie crust, spreading the pecans and chocolate chips out evenly. The pie should look full but not overfilled.

Bake the Pie:

Place the pie in the oven and bake for 50-60 minutes. The filling should be set and slightly puffed. Keep an eye on the crust during baking, as it may start to brown too quickly—if that happens, cover the edges with foil to prevent burning.

Cool and Serve:

Once baked, remove the pie from the oven and let it cool completely before slicing. The filling will firm up as it cools. Serve the pie as is, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Serving Tips:

Let the Pie Cool Completely: After baking, let your Chocolate Pecan Pie cool completely before slicing. This ensures that the filling sets properly, making it easier to cut neat, clean slices. It also prevents the filling from running out while serving.

Serve with Whipped Cream or Ice Cream: For an extra indulgent treat, serve your pie with a dollop of fresh whipped cream or a scoop of vanilla ice cream. The creamy additions complement the rich, nutty flavors of the pie.

Room Temperature or Chilled: Chocolate Pecan Pie can be enjoyed at room temperature for a soft, gooey texture, or chilled if you prefer a firmer filling. Both ways are equally delicious, so choose based on your preference!

Garnish: For an extra touch, sprinkle some extra toasted pecans or shaved chocolate on top of the pie before serving. It adds a nice visual touch and enhances the pie’s flavor.

Storage Tips:

Store at Room Temperature: If you plan to serve the pie within 2-3 days, you can store it at room temperature. Simply cover the pie with plastic wrap or aluminum foil to keep it fresh. The filling will stay firm, and the crust remains crisp.

Refrigeration for Longer Storage: For longer storage (up to 4-5 days), place the pie in the refrigerator. Again, cover it with plastic wrap or foil to preserve its flavor and texture. Chilling the pie will make the filling set more firmly, so you’ll get a more compact slice when serving.

Freezing the Pie: You can freeze Chocolate Pecan Pie if you need to store it for a longer period. Wrap the pie tightly in plastic wrap and aluminum foil, and place it in the freezer. It will keep for up to 2 months. To thaw, remove it from the freezer and let it sit at room temperature for several hours or overnight in the fridge.

Reheat Before Serving: If you prefer your pie warm, you can reheat individual slices in the microwave for 20-30 seconds or warm the entire pie in a preheated oven at 300°F (150°C) for about 10-15 minutes. Be careful not to overheat it, as this could cause the crust to become too soft.

Related Recipes:

Pecan Pie Cheesecake

FAQs:

Can I make Chocolate Pecan Pie ahead of time?

Yes! Chocolate Pecan Pie is an excellent make-ahead dessert. You can bake it a day or two in advance and store it at room temperature or in the refrigerator. This allows the flavors to meld and the filling to set, making it even more delicious when served.

How do I prevent the crust from burning while baking?

To prevent the edges of your crust from overbrowning, cover them with strips of aluminum foil or use a pie crust shield. You can add the foil at the beginning of baking or halfway through if you notice the crust is browning too quickly.

Can I substitute the corn syrup?

Yes, you can substitute corn syrup with alternatives like maple syrup, honey, or golden syrup. Keep in mind that these substitutions may slightly alter the flavor and texture of the pie, but they can work well for those avoiding corn syrup.

How do I know when the pie is done baking?

The pie is done when the filling is set and slightly puffed, with a slight jiggle in the center. To test, gently shake the pie. If the edges are firm and the center jiggles just slightly (similar to gelatin), it’s ready. Overbaking can cause the filling to crack or become too firm.