chocolate pecan pie
Craving a sweet, nutty, and chocolatey treat? This chocolate pecan pie brings together rich, melt-in-your-mouth chocolate with the crunchy goodness of toasted pecans, all wrapped in a flaky pie crust.
Ingredients
- 1 frozen (9-inch) deep-dish pie crust, thawed
- 1 ½ sticks (12 tablespoons) salted butter, at room temperature
- 1/3 cup flour
- 1 ½ cups sugar
- 3 large eggs, beaten
- 1 ¾ cups chopped pecans or walnuts (your choice)
- 1 ½ tablespoons bourbon or vanilla extract (for added flavor)
- 1 ½ cups chocolate chips (semi-sweet or dark, depending on your preference)
Instructions
- Preheat your oven to 275°F (135°C). Place your thawed deep-dish pie crust in a deep pie plate, ensuring that the edges are neatly tucked into the plate.
- In a large mixing bowl, combine the room-temperature butter, flour, and sugar. Use an electric mixer to beat the mixture until it’s well-blended and smooth (about 2-3 minutes).
- In a separate bowl, beat the 3 large eggs, then gradually add them into the butter-sugar mixture. Mix well until the ingredients are fully combined.
- Stir in the chopped pecans (or walnuts, if you prefer), bourbon (or vanilla extract), and chocolate chips until evenly distributed throughout the mixture.
- Pour the prepared filling into the pie shell. Leave about 1/4 inch of space at the top of the crust to prevent overflow during baking. If the filling seems too much for the crust, you can set aside a small portion of the filling.
- Place the pie in the preheated oven and bake for about 90 minutes, or until the filling is set and the top is slightly golden. Check for doneness by tapping the side of the pie plate—if it jiggles slightly, it’s done. If it seems too wobbly, bake for an additional 5-10 minutes.
- Once baked, remove the pie from the oven and allow it to cool completely at room temperature. This step is essential for the filling to fully set before slicing.
- Slice the cooled pie and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.