Chocolate Pecan Pie

Y'all know how I like finding new, fun twists on classic recipes? Well this is one more example for you. If you love pecan pie, you have got to try this chocolate version.

This rich and decadent Chocolate Pecan Pie was one of the recipes that my mom and I made for Thanksgiving this year. My family has never been into the pumpkin pie tradition, and instead prefer to indulge in desserts like Italian Cream Cake, Pumpkin Cheesecake, or this Chocolate Pecan Pie. After all, if you are going to splurge and consume that many calories, might as well do it the right way! Go big, or go home.

And with this pie, you will most certainly be indulging in the most decadent of ways. With enough richness and flavor from the chocolate, pecans, sugar, and bourbon, you don't even need anything else. Just a fork and an appetite. But if you are feeling extra bold, a dollop of whipped cream suites this pie perfectly. The next time you are craving a classic southern dessert, give this Chocolate Pecan Pie a try!

Chocolate Pecan Pie (adapted from Tyler Florence)
(6-8 servings)

Crust:
1 cup all-purpose flour
1/4 cup finely ground pecans
1 Tbsp granulated sugar
1/8 tsp salt
1/2 unsalted butter, cold and cut into small pieces
2 Tbsp ice cold water

Filling:
1/4 cup unsalted butter
2 ounces unsweetened chocolate (not bittersweet)
3 eggs
1 cup granulated sugar
3/4 cup dark corn syrup (light corn syrup works fine too)
1/2 tsp vanilla extract
3 Tbsp bourbon
1/4 tsp salt
1 1/2 cups pecan halves

To make the pecan crust, mix together the flour, ground pecans, sugar, and salt. With a pastry blender, mix in cold butter pieces until mixture is crumbly and resembles peas. Add water and mix into dough, making sure the dough is not too wet or sticky. Add more water as needed until dough comes together. Cover and refrigerate for 30 minutes.

Once dough has been refrigerated, lay it on a floured surface and roll into a 12 inch circle. Carefully lay dough into a 9 inch pie plate and gently press it into the pan. Place pie plate on a cookie sheet. Preheat oven to 350 degrees.

To make the filling, melt the butter and chocolate over medium-low heat until completely melted. Remove from heat to cool. Meanwhile, add eggs to a mixing bowl and beat on high until frothy. Add the sugar and beat until well incorporated. Add the corn syrup, vanilla, bourbon, and salt and mix ingredients together. Slowly pour in the melted chocolate mixture and beat until well incorporated.

Arrange pecan halves on the bottom of the pie crust. Slowly pour the filling over top. Bake for 45 minutes or until pie is set and the center no longer moves when the pie plate is shaken. Remove to a wire rack and cool completely before cutting.

Print this recipe!

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving:
Calories: 561.4
Total Fat: 12.6 g
Cholesterol: 116.0 mg
Sodium: 173.4 mg
Total Carbs: 64.8 g
Fiber: 2.4 g
Sugars: 51.8 g
Protein: 5.9 g

Pros:
-Tasty twist on classic pecan pie
-Not too hard to make (you could even by the crust pre-made to save lots of time!)
-Great southern recipe
-Impressive presentation
-Crowd pleaser

Cons:
-High in calories and sugar

Check out some of the link parties that I shared this recipe on!