Description
A delightful twist on the classic pecan pie, featuring a rich chocolate filling and crunchy, toasted pecans.
Ingredients
Scale
- 1 store-bought pie crust (or homemade)
- 1 egg white (lightly beaten for brushing)
- 1 cup dark chocolate chips (semi-sweet or bittersweet)
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves (toasted)
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
- Spread the pecan halves on a baking sheet and toast them in the oven for 8-10 minutes. Let them cool.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool.
- In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt. Stir in the melted chocolate until well combined.
- Brush the pie crust with the beaten egg white. Add half of the cooled toasted pecans to the bottom of the crust. Pour the chocolate filling over the pecans, then top it with the remaining pecans.
- Bake the pie for 50-60 minutes, until the edges are set and the center is slightly jiggly. Use foil if the crust browns too quickly.
- Let the pie cool completely on a wire rack before slicing. Serve it at room temperature or chilled.
Notes
For a richer flavor, make sure to toast the pecans. Use foil if the crust over-browns while baking. Let the pie cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg