Traditional pecan pie becomes even richer and more delicious with the addition of chocolate. Try topping it with a dollop of bourbon-spiked whipped cream.
- 1 unbaked pie crust
- 2 ½ cups pecan halves
- 1 cup dark chocolate chips
- ¾ cup dark corn syrup
- 2 tbsp molasses (not blackstrap)
- ½ cup dark brown sugar
- 4 tbsp melted butter
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp instant espresso or espresso powder
- 3 large eggs, room temperature
- Line a rimmed baking sheet with foil and place in oven. Preheat oven to 350°F. Arrange pie crust in a 9-inch pie plate. Crimp edges of dough.
- Finely chop ¾ of the pecans. Sprinkle chopped pecans on bottom of pie crust, along with the chocolate chips. In a medium bowl, whisk the corn syrup, molasses, brown sugar, butter, vanilla, salt, and instant espresso. Whisk in the eggs until smooth. Pour into pie crust. Sprinkle remaining pecan halves on top.
- Carefully place pie on preheated baking sheet in oven. Bake 65–70 min., until filling is mostly set (2 inches in center should be slightly wobbly). If edges begin browning too much after 25 min., cover with foil or pie shield. Remove pie from oven and cool completely on wire rack.
This pie can be made ahead. Let cool completely, then wrap tightly in plastic. Keep at room temperature for 1 day or refrigerate 2–4 days.
This recipe is
- Oct/Nov 2020