Description
Indulge in this sophisticated Southern-style dessert featuring a buttery, flaky crust filled with a decadent blend of premium semi-sweet chocolate and toasted pecans. The addition of high-quality cocoa elements creates a silky, bittersweet custard that perfectly complements the nutty crunch. Toasting the pecans beforehand elevates the flavor profile, ensuring a professional, rich result that makes this pie the ultimate centerpiece for any holiday table or special occasion.
Ingredients
1 deep dish pie crust (pre-baked)
2 cups chopped pecans (toasted)
1 cup semi-sweet chocolate chips
1 cup corn syrup
1/2 cup granulated sugar
3 large eggs (room temperature)
4 tbsp unsalted butter (melted and cooled)
1 tsp pure vanilla extract
Instructions
Preheat your oven to 350°F and place the pie shell on a baking sheet.
Toast the chopped pecans in a dry skillet over medium heat until fragrant and set aside.
In a large mixing bowl, whisk together the eggs, sugar, corn syrup, melted butter, and vanilla extract until the mixture is smooth.
Fold the chocolate chips and toasted pecans into the wet mixture until thoroughly combined.
Pour the filling into the prepared pie crust, spreading the nuts and chips evenly.
Bake on the center rack for 50 to 55 minutes until the center is set.
Cool the pie on a wire rack for at least three hours before slicing to allow the filling to firm up.
Notes
Always toast your pecans in a dry skillet to draw out their natural oils, which ensures they remain crunchy even after baking. If you prefer a deeper, molasses-like flavor, feel free to substitute the granulated sugar with brown sugar. Be sure to let the pie cool completely; the filling needs time to firm up into a sliceable, custard-like consistency.
- Prep Time: 20
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg