Bittersweet Chocolate Pecan Pie

From the kitchen of Carly

Dark chocolate and toasted pecans collide in this sophisticated pie. Bittersweet chocolate pools the bottom while pecans nestle on top, all bound together with a silky dark corn syrup custard. Serve with whipped cream for a richer finish.

Bittersweet Chocolate Pecan Pie

A pecan pie for people who don't think pecan pie is interesting enough. The 60-to-70-percent cacao chocolate melted into the bottom adds actual depth, cutting the syrupy sweetness without turning bitter. Toasted pecans stay nutty instead of disappearing into custard, and the filling puffs slightly as it bakes, giving you that perfect balance between set and soft.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped
  • 1Pastry dough
  • 2 cuppecan halves , toasted and cooled
  • 3 largeeggs
  • 1/3 cuppacked light brown sugar
  • 1 tsppure vanilla extract
  • 1/4 tspsalt
  • 3/4 cupdark corn syrup
  • 1lightly sweetened whipped cream

Instructions

  1. Position a rack in the middle of the oven and heat it to 375°F.

  2. Set a metal bowl over a pot of barely simmering water, add the chopped chocolate, and stir until it melts completely. Lift the bowl off the heat and set it aside.

  3. On a lightly floured surface, roll the pastry dough out into a 13-inch round using a lightly floured rolling pin. Lay it into a 9-inch pie plate, then trim the edges so about 1/2 inch of dough hangs over the rim. Fold that overhang underneath itself and press it firmly against the rim, then crimp it into whatever decorative pattern you like.

  4. Using the back of a spoon, spread the melted chocolate across the bottom of the pie shell in an even layer. Let it set, then scatter the toasted pecans over the top.

  5. In a bowl, whisk the eggs, brown sugar, vanilla, and salt until combined, then whisk in the dark corn syrup. Pour the mixture over the pecans, letting it settle between them.

  6. Bake the pie until the filling has puffed and the crust is a deep golden brown, 50 to 60 minutes. If things are browning too fast after the 30-minute mark, drape a sheet of foil loosely over the top. Once out of the oven, transfer the pie to a rack and let it cool to warm or room temperature before serving with lightly sweetened whipped cream.

Tips from the kitchen

  • Melt the chocolate over barely simmering water, not boiling, or it'll seize into grit. Keep the heat gentle and stir often.
  • Toast the pecans yourself if you can. They'll taste exponentially better than raw or pre-toasted ones from the jar, and it only takes 8 minutes at 350°F.
  • If the crust is browning too fast after 30 minutes, drape foil loosely over the top. This prevents the edge from burning while the filling still sets.

Variations

  • Swap the dark corn syrup for light corn syrup if you want less molasses depth and a cleaner chocolate flavor.
  • Roast the pecans with a pinch of cinnamon or a tiny splash of bourbon before layering them into the shell.
  • Use a 70-percent chocolate bar instead of 60-percent if you want the chocolate to speak louder and pull back sweetness more aggressively.

Make ahead and storage

Keep leftovers covered in the fridge for up to 4 days. Freezing is fine for up to 3 months, wrapped tightly. Warm slices gently in a 300°F oven for 10 minutes before serving to soften the filling.