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Chocolate Pecan Pie

Featuring: Any Broilking Oven


  • 1 unbaked pie crust (store-bought or homemade)

  • 3/4 c. granulated sugar

  • 1/4 c. light brown sugar

  • 3 tbsp. cocoa powder

  • 1/2 tsp. salt

  • 1/2 c. dark corn syrup

  • 1/2 c. maple syrup

  • 1/4 tbsp. unsalted butter, melted

  • 3 large eggs

  • 1 tsp. vanilla extract

  • 2 c. pecan halves

  • 1/2 c. dark chocolate chips, plus more for topping

  • Flaky sea salt, if desired


  1. Preheat the oven to 400°F.

  2. On a lightly floured surface, roll the piecrust into a 13-inch circle. Transfer to a deep dish 9-inch pie plate. Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.

  3. Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 12 minutes just until the edges of the crust as dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brow. Let cool slightly. Reduce the oven temperature to 350F.

  4. In a large bowl, whisk together the sugars, cocoa powder, and salt. Add the corn syrup, maple syrup, butter, eggs, and vanilla. Whisk until well combined. Stir in the pecans and chocolate chips. Pour the filling into the partially baked piecrust. Sprinkle a few more chocolate chips on top, if desired.

  5. Bake for 55-65 minutes or until the filling is puffed and the center wobbles slightly when the pan is gently shaken. Remove and let cool completely on a wire rack. Finish with a sprinkle of sea salt, if desired.

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