All you dessert lovers are about to get blown away by this ultimate fudgy goodness. A chocolate pecan pie that has an almost brownie-like texture.
It’s gooey in all the right places, with a delicious nutty flavour of roasted pecans. The crispy, buttery tart adds on to this dessert’s richness. Overall, it’s just the perfect blend and when I made it at home, everyone just wanted MORE!
You can make this with store-bought pie/tart shell or use a homemade one. I always prepare this Sweet Pastry Crust Recipe for all my pastry bases, when making sweet pies and tarts. This recipe is easier to make than most other pie base recipes which I have tried. It has also given me a 95% success rate so quite certainly, it’s the one I’d recommend if you’re trying to make a tart from scratch, for the first time.
When I am feeling fancy, I like to have a slice of this pie with a scoop of Vanilla ice-cream. But it’s totally optional as the dessert in itself is very indulgent. One spoon in, and you will notice how soft and rich the texture of the pie is. I am sure it will get you hooked!
I highly recommend using 70% Cocoa Chocolate such as Lindt Cooking Chocolate, it’s one of my favourite baking chocolates to use. I also suggest roasting your pecans before adding it to the batter before baking. Just small tips, but they do help enhance the flavour of the pie and take it to another level.
And now, without any further ado, let’s get started with this recipe!
RECIPE for Chocolate Pecan Pie:
Chocolate Pecan Brownie PieCourse: Dessert
150gm 70% cocoa chocolate (or semi-sweet chocolate chips)
1/2 cup unsalted butter
1 Tbsp unsweetened cocoa powder
3 Tbsp all-purpose flour
3/4 cup light corn syrup (or golden syrup or maple syrup)
3/4 cup brown sugar
1 Tsp vanilla extract
1/2 Tsp salt
3 large eggs
1 1/2 cups roasted pecans, roughly chopped
- Unbaked Pie Crust- Homemade or Store-bought
- Prepare the batter for the filling
- In a large saucepan/pot on low-medium flame, add the chocolate (cut into chunks) along with the butter. Keep stirring slowly until it is all melted. Remove from heat. Cool slightly for a few minutes.
- Add cocoa powder, flour, corn syrup, brown sugar, vanilla extract and salt into the melted chocolate.
- In another small bowl, whisk the eggs together and then slowly pour them into the chocolate mixture while continuously stirring it in so that the eggs do not get cooked in the batter.
- Mix in the roasted, chopped pecans into the batter. Set aside.
- Bake the Chocolate Pecan Pie
- Heat your oven to 190°C and prebake the Pie crust, on the middle rack, for 15minutes before adding in the filling.
- Lower the temperature of the oven to 175°C. Pour the chocolate pecan pie batter into the pie base and bake it for 50-55minutes or until the filling is cooked and set firm. You can check if it’s firm by jiggling the pan a little and noticing if the filling moves along, when it’s firm it would not.
- Once baked, let the pie cool completely. Then, shake and tap on the bottom of the pan to loosen it out. Transfer the pie to a surface or a large serving plate.
- Slice and Serve
- Slice the Pie into 8-12 equal pieces and serve. You may also add a scoop of Ice-cream for an added decadence. Enjoy!
- If the edges of your pie crust start to brown a lot before the filling is cooked all the way through, you can wrap the sides with foil and continue baking it.