Chocolate Pecan Pie Recipe

Learn how to make the best homemade chocolate pecan pie with this easy baking recipe. The perfect balance of rich chocolate ganache and caramelized pecans in a buttery homemade crust makes this pie irresistible. Master the technique of creating the perfect texture – fudgy center with a beautifully set top.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

55 mins

Serves:

1 pie (8 slices)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-75ml ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li> <li class="ingredients-single-item">60g unsalted butter</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">120ml golden syrup (or corn syrup)</li> <li class="ingredients-single-item">60ml double cream</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">200g pecan halves</li> <li class="ingredients-single-item">For serving:</li> <li class="ingredients-single-item">Whipped cream or vanilla ice cream (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking beans or pie weights</li> <li class="equipment-single-item">Heat-resistant glass bowl</li> <li class="equipment-single-item">Aluminum foil</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pastry. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs with some pea-sized pieces of butter remaining (these create flaky layers in your crust). </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. The cold water prevents the butter from melting, which is crucial for a flaky texture. Form the dough into a disk, wrap in cling film, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter for a more tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 180°C (160°C fan/gas mark 4). On a lightly floured surface, roll out the dough to a 30cm circle about 3mm thick. Gently transfer to your pie dish, pressing it into the corners without stretching. Trim any excess leaving a 2cm overhang, then fold under and crimp the edges decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Line the pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes until the base looks dry but not colored. This pre-baking ensures your crust won't become soggy once filled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the crust cools slightly, prepare your filling. In a heat-resistant bowl set over a pan of barely simmering water (don't let the bowl touch the water), melt the chocolate and butter together. Stir occasionally until smooth and completely melted. Remove from heat and set aside to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a separate bowl, whisk together the sugar, golden syrup, cream, eggs, vanilla, and salt until well combined. The eggs provide structure while the cream adds richness. Gradually whisk in the melted chocolate mixture until smooth and glossy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Arrange half of the pecan halves in a single layer over the bottom of the par-baked crust. Pour the chocolate filling over the pecans, then arrange the remaining pecan halves decoratively on top. They will naturally rise slightly during baking as the filling sets. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 35-40 minutes until the filling is set around the edges but still has a slight wobble in the center (like a barely set custard). The center will continue to set as it cools. If the crust edges start browning too quickly, cover them with strips of aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the pie to cool completely on a wire rack for at least 2 hours or ideally overnight. This cooling period is essential for the filling to set properly and develop its fudgy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. For the cleanest slices, use a knife dipped in hot water and wiped dry between cuts. The pie will keep covered at room temperature for 2 days, or refrigerated for up to 5 days. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Pecan Pie?

Chocolate pecan pie combines dark chocolate (70% cocoa), pecans, golden syrup, eggs, butter, sugar, double cream, and vanilla in a homemade pastry crust made from flour, butter, sugar, salt and ice water. Optional whipped cream or ice cream for serving.

How to cook Chocolate Pecan Pie at home?

Learn how to cook Chocolate Pecan Pie by first blind-baking a buttery pastry crust, then creating a rich chocolate filling by melting chocolate with butter and combining with eggs, sugar and golden syrup. Add pecans in two layers - some beneath the filling and some decoratively on top - then bake until just set with a slight wobble in the centre.

Can I make this decadent dessert ahead of time for holiday gatherings?

Yes! This pie actually benefits from being made ahead. Make it 1-2 days in advance and store at room temperature for optimal texture. The flavours develop and the filling sets perfectly, making it ideal for busy holiday preparations. It can also be refrigerated for up to 5 days.

What's the secret to achieving that perfect fudgy texture in the chocolate layer?

The secret is in the balance of ingredients and proper baking time. Using high-quality dark chocolate (70% cocoa), adding double cream for richness, and removing the pie from the oven while the centre still has a slight wobble ensures that characteristic fudgy texture that sets as it cools.

Why do my pecan pies sometimes turn out with a runny filling?

Runny pecan pie filling typically results from underbaking, incorrect proportions, or not allowing sufficient cooling time. Ensure you bake until the edges are set with just a slight wobble in the centre, then allow a full 2+ hours cooling time. The eggs need to reach the proper temperature to set properly.

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