This Decadent Chocolate Pecan Pie is a rich, luscious dessert that perfectly balances the deep bitterness of chocolate with the sweet crunch of pecans and almonds. The image showcases a beautifully baked pie in a dark, fluted pie dish, with a perfectly crimped, golden-brown crust. The surface of the pie is a smooth, dark chocolate, generously adorned with a tempting array of whole pecan halves and slivered almonds, providing both visual appeal and textural contrast. This pie is a delightful twist on a classic, offering a more complex flavor profile that appeals to chocolate lovers while retaining the comforting familiarity of a traditional pecan pie. It’s an ideal dessert for special occasions or when you crave a truly indulgent treat.
Ingredients:
For the Pie Crust:
- 1 ¼ cups (150g) all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick / 113g) unsalted butter, very cold and cut into ½-inch cubes
- 4-6 tablespoons ice water
For the Chocolate Pecan Filling:
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ¼ cup (30g) unsweetened cocoa powder (Dutch-processed for richer color/flavor)
- 3 large eggs, at room temperature
- ½ cup (113g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (110g) pecan halves
- ½ cup (50g) slivered almonds (or more pecans)
- ½ cup (85g) semi-sweet chocolate chips (optional, for extra chocolatey-ness)
Equipment:
- 9-inch (23 cm) pie plate (ceramic or glass recommended)
- Large mixing bowl
- Pastry blender or food processor (for crust)
- Whisk
- Rubber spatula
- Rolling pin
- Pie crust shield or aluminum foil
- Measuring cups and spoons
- Wire cooling rack
Instructions:
- Prepare the Pie Crust (can be made ahead):
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Add the very cold, cubed unsalted butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. If using a food processor, pulse until crumbly.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out the chilled pie dough into a 12-inch (30 cm) circle.
- Carefully transfer the rolled dough to your 9-inch pie plate. Trim and crimp the edges as desired.
- Return the pie crust to the refrigerator for at least 15-20 minutes while you prepare the filling.
- Preheat Oven & Prepare Nuts:
- Preheat your oven to 350°F (175°C).
- If desired, lightly toast the pecan halves and slivered almonds on a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. This enhances their flavor. Let them cool.
- Prepare the Chocolate Pecan Filling:
- In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and unsweetened cocoa powder until there are no lumps.
- Add the large eggs, melted and slightly cooled unsalted butter, vanilla extract, and pinch of salt to the sugar mixture. Whisk until well combined and smooth.
- Stir in the toasted pecan halves, slivered almonds, and optional semi-sweet chocolate chips.
- Assemble and Bake the Pie:
- Pour the chocolate pecan filling evenly into the chilled, unbaked pie crust. The nuts will naturally rise to the top during baking.
- Carefully place the pie on a baking sheet (to catch any potential drips).
- Bake for 50-65 minutes, or until the edges of the crust are golden brown and the center of the pie is mostly set but still has a slight jiggle.
- To prevent the crust from browning too quickly, loosely cover the edges with a pie crust shield or aluminum foil after about 20-25 minutes of baking.
- Cool and Serve:
- Once baked, remove the pie from the oven and transfer it to a wire cooling rack.
- Allow the pie to cool completely at room temperature for at least 2-3 hours (or longer), until the filling is fully set. Chilling it briefly in the refrigerator can also help it set faster.
- Slice and serve the Decadent Chocolate Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Store any leftover pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.