Chocolate-lovers will fall in love with this Dark Chocolate Pecan Pie made from creamy filling with chunky bittersweet chocolate and pecan nuts in a flaky crust. Here is an easy dessert recipe for Dark Chocolate Pecan Pie.
1 1/2 cup(s) all-purpose flour, plus more for parchment paper
4 tablespoon(s) unsalted butter, cold and cut into small pieces
1 stick(s) unsalted butter, melted
3 large eggs
1 large egg white, lightly beaten
1 1/3 cup(s) chopped pecans
4 ounce(s) bittersweet chocolate, chopped into chunks
1 cup(s) sugar
3/4 cup(s) dark corn syrup
1 teaspoon(s) vanilla extract
1/4 teaspoon salt
Place flour, 4 tablespoons unsalted butter and 1/2 teaspoon salt in a food processor. Pulse until mixture resembles coarse crumbs with butter lumps. Sprinkle 1/4 cup ice-cold water over mixture and pulse again until dough begins to come together. If dough is too dry, add up to 3 more tablespoons water, a tablespoon at a time. Pat dough into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 2 hours or up to 2 days.
Roll out dough between 2 sheets of lightly floured parchment paper to an 11-inch circle. Lay dough into a 9-inch pie plate and trim edge to create 1/2-inch overhang. Tuck overhang under to form a border around rim. Using your fingers, crimp around the edges. Brush dough with egg white and chill in freezer for 20 to 30 minutes.
Preheat oven to 350 degrees F with the rack positioned in middle. In a small bowl, toss together pecans and chocolate, set aside. In a medium bowl, whisk together sugar and eggs. Whisk in melted butter, corn syrup, vanilla, and 1/4 teaspoon salt. Place chilled pie crust on a baking sheet. Spread half the chocolate-pecan mixture in the pie crust, pour in half the filling, then repeat.
Bake pie until filling sets and top has browned, about 1 hour. Transfer to a wire rack to cool. Serve Dark Chocolate Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream. Cover leftover pie with plastic wrap and refrigerate. It can last up to 3 days.