Salted Chocolate Pecan Pie

Salted Chocolate Pecan Pie

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One half recipe Easy Pie Dough, shaped and chilled in a pie plate
4 eggs, lightly beaten
14 ounces (about 1 2/3 cups) light corn syrup
3 1/2 ounces (about 1/3 cup) dark brown sugar
1/2 teaspoon salt
2 teaspoons vanilla
8 ounces pecan pieces (or whole pecans, roughly chopped, about 2 cups)
4 ounces semisweet chocolate, roughly chopped into 1/4 inch pieces, (about 1 cup) divided
Sprinkle of Maldon sea salt crystals or other coarse salt


Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake for 15 minutes. Remove weights and liner, rotate pie, and bake until the bottom crust is a golden brown (or slightly lighter, if you prefer that style), about 10 minutes. Remove pie shell from oven and allow to cool completely. Meanwhile, adjust the over rack to the lowest position and reduce heat to 350°F.

In a medium sized bowl, gently whisk the eggs enough to beat them up without making them frothy. Add the corn syrup and whisk immediately to combine. Add the sugar, salt, and vanilla to whisk to combine. Using a rubber spatula, stir in the pecans and half the chocolate. Pour the mixture into the cooled pie shell and sprinkle the remaining chocolate over the top. Bake until the filling puffs from the edges to the center, about 45 minutes (don't worry, it will deflate when cooling). Cool completely on a wire rack before serving. This pie can be made up to two days in advance and held in the fridge, but is really best when baked the day you'll serve it. Sprinkle with sea salt before serving.