Chef John's Chocolate Pecan Pie

A 5-star pecan pie recipe can't get much better, but anything will always benefit from a little added chocolate! This easy and delicious recipe is based on Elaine Helms' popular Pecan Pie V, but I've added a touch of chocolate which puts this into a whole other league of dessert awesomeness!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 543 Calories

Ingredients

• 1 tablespoon milk
• 1 teaspoon vanilla extract
• ¼ cup white sugar
• 2 large eggs
• 1 tablespoon all-purpose flour
• ⅓ cup semisweet chocolate chips
• 1 (9 inch) unbaked pie crust
• 1 cup light brown sugar
• ½ cup unsalted butter, melted and hot
• 1 ½ cups roughly chopped pecans

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Place a foil-lined baking sheet on the lowest shelf.

Step 2

Place dough in a 9-inch pie pan and crimp edges if desired.

Step 3

Whisk eggs in a large bowl with a wire whisk until pale and frothy, about 2 minutes. Whisk in milk and vanilla. Mix in brown sugar, white sugar, and flour until incorporated. Pour in melted butter and whisk until fully combined. Stir in pecans.

Step 4

Spread chocolate chips evenly over the bottom of the pie crust. Gently pour filling over top and gently tap the pie pan so the filling settles.

Step 5

Bake in the center of the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is set and no longer jiggly, 30 to 35 minutes more.

Step 6

Remove from the oven and let cool to room temperature before serving, about 2 hours. You can refrigerate it once it's reached room temperature and serve cold, if desired.