Description
Indulge in this decadent twist on the classic Southern dessert. This Chocolate Pecan Pie elevates the traditional nut-filled treat by folding rich, semi-sweet chocolate chips into a velvety brown sugar and corn syrup custard. Housed in a buttery, flaky crust and topped with crunchy toasted pecans, this pie offers a symphony of textures and flavors. It is the perfect centerpiece for holiday gatherings or a cozy afternoon treat, balancing deep cocoa notes with the nostalgic sweetness of a homemade favorite.
Ingredients
1 pie crust dough
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature
1/2 cup butter, melted and cooled
1 tablespoon milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 cup semi-sweet chocolate chips
1 1/2 cups pecans, halved or chopped
Instructions
Preheat your oven to 350°F (175°C).
Roll out the pie crust and place it into a 9-inch pie dish, crimping the edges as desired.
In a large mixing bowl, whisk together the brown sugar, granulated sugar, and flour.
Add the eggs, melted butter, milk, vanilla extract, and salt; whisk until smooth.
Fold in the semi-sweet chocolate chips and pecans until evenly distributed.
Pour the filling into the prepared pie crust.
Bake for 45 to 50 minutes, or until the center is set and the edges are golden brown.
Allow the pie to cool completely on a wire rack before slicing to ensure the filling sets properly.
Notes
For a deeper flavor, lightly toast the pecans in a dry skillet before adding them to the mixture. Serve at room temperature or slightly warmed with a scoop of vanilla ice cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg