Double chocolate pecan pie: take your pecan pie to the next level, with a chocolate crust and sweet chocolate pecan filling. Made with no corn syrup.
If you asked my husband what his all-time favorite dessert ever is, this is what he would say. Chocolate pecan pie.
The two of us have a kind of an understanding, where if we’re in a restaurant and they have chocolate pecan pie on the menu, the discussion is over. Stop right there, don’t say another word, it’s chocolate pecan pie.
I actually didn’t think I even liked pecan pie before I met him. And then, there we were in a restaurant, getting ready to order dessert, and it was on the menu. It may have actually been one of our first dates. That was when he told me.
I’m sure I was probably pretty apprehensive. Umm, I don’t know, it always looks so gooey. What is that goo?
But there was chocolate. And that was what swayed me. How could anything with chocolate be bad?
I’m so glad I opened my mind. Chocolate pecan pie is one of the best desserts known to man.
That goo, incidentally, is made up of all the best things. A lot of times, there’s corn syrup. But in this case, we’re replacing that with real maple syrup and honey. There’s also brown sugar, and eggs, and butter. And, of course, chocolate.
Do you like candy bars? Of course you do. That’s just what this pie tastes like. Caramel, chocolate, and nuts, all cradled in the flakiest chocolate pie crust you’ve ever sunk your fork into.
For my husband and I, it’s a must-have treat. Perfect any time of year, but most definitely on the Thanksgiving table!
Double Chocolate Pecan Pie
Double chocolate pecan pie: take your pecan pie to the next level, with a chocolate crust and sweet, sticky chocolate pecan filling. Your guests will swoon!
Yield: one 9-inch diameter pie
For the crust:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (I used 2 tablespoons regular + 2 tablespoons dark cocoa)
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons oil
- 1/4 cup (half a stick) cold unsalted butter, cut into 1/4-inch slices
- 3 to 5 tablespoons ice water
For the filling:
- 3 large eggs
- 1/2 cup dark brown sugar (lightly packed)
- 1/3 cup honey
- 1/3 cup real maple syrup
- 4 ounces bittersweet chocolate, melted
- 4 tablespoons unsweetened butter, melted
- 2 tablespoons bourbon whiskey (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 1/2 cups pecan pieces
- pecan halves, for garnish
To make the crust:
- Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine. Stir in the oil, until the mixture resembles coarse meal. Add the butter slices, tossing to coat. Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball. Chill in the refrigerator for 1 hour.
- On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2-inch. Turn the dough 90 degrees and repeat two more times. Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
- Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate. Roll the dough around the rolling pin and transfer to the dish. Trim off any excess, then roll and crimp the edge.
To make the filling:
- Preheat the oven to 350 degrees F.
- Whisk the eggs and brown sugar together, in a medium mixing bowl. Add the honey, maple syrup, melted chocolate, melted butter, bourbon (if using), vanilla and salt, and whisk until combined. Stir in the pecan pieces, and transfer to the prepared pie shell. Place pecan halves around the edge, to garnish.
- Bake for 35 to 40 minutes, or until set around the edges and just a little jiggly towards the center. Cool completely before slicing.
I’ve been double-chocolate-izing a lot of things lately! Here are a few favorites:
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