This Chocolate Pecan Pie Is ALWAYS the First to Go!

By Sugar Spun Run · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Roll the chilled pie dough into a 12-inch circle and fit it into a 9½-inch pie plate. Crimp the edges and chill while you make the filling.
3. Spread the pecans in an even layer on a baking sheet and toast at 350°F (175°C) for 5 to 8 minutes, checking at 5 minutes, until fragrant and darker in color. Let cool. Chop coarsely if you like.
4. Put the butter and chopped chocolate in a heatproof bowl and microwave in 25-second bursts, stirring between each, until fully melted and smooth. Set aside.
5. In another bowl, beat the eggs vigorously with a whisk until lighter in color and foamy, about 1 minute.
6. Whisk in the corn syrup, brown sugar, vanilla and salt until well combined.
7. Slowly drizzle in the melted chocolate and butter, stirring until the batter is smooth and uniform.
8. Stir in the pecans.
9. Pour the filling evenly into the chilled crust.
10. Bake on the center rack at 350°F (175°C) for 40 to 50 minutes, until the center is set and no longer jiggles when gently shaken.
11. Let cool completely, or at least mostly, for about 2 to 4 hours before slicing.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggBrown sugarChocolateSour creamDark chocolatePecan