Description
A Southern twist on traditional pecan pie, this rich dessert blends dark chocolate, toasted pecans, and a buttery crust for a gooey, indulgent finale. Perfect for festive occasions.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
2 tablespoons granulated sugar
1/4 teaspoon salt
3–4 tablespoons ice water
1 cup light brown sugar, packed
1/2 cup dark chocolate chips (70% cocoa)
1/2 cup pecan halves, toasted and chopped
1 large egg
2 tablespoons cornstarch
1/4 teaspoon salt (for filling)
Instructions
Preheat oven to 375°F (190°C). In a bowl, combine flour, sugar, and salt for crust. Add cold butter and mix until crumbly. Gradually add ice water until dough forms. Wrap in plastic and chill 30 minutes.
Roll out dough on a floured surface and fit into a 9-inch pie dish. Trim edges and prick bottom with a fork. Chill crust while preparing filling.
In a saucepan, melt chocolate chips with brown sugar over low heat, stirring until smooth. Remove from heat; whisk in egg, cornstarch, and a pinch of salt. Stir in chopped pecans.
Pour mixture into chilled crust. Bake 50–55 minutes, until filling is set and golden. Cool completely before slicing.
Notes
For a gluten-free crust, use gluten-free flour blend. Substitute vegan butter for dairy-free option. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg