Chocolate Pecan Pie With Chocolate Crust Recipe

Name: Chocolate Pecan Pie With Chocolate Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup sugar; 1 cup light corn syrup; 4 ounces semisweet chocolate, chopped into 1/2-inch chunks; 2 tablespoons unsalted butter; all-purpose flour, for dusting; chocolate, crust dough; 3 large eggs; 1 teaspoon pure vanilla extract; 1 ½ cups pecan halves; 2 tablespoons fresh lavender or 2 tablespoons dried lavender, for garinsh; whipped cream or creme fraiche

Servings: persons

⅔ cup sugar
1 cup light corn syrup
4 ounces semisweet chocolate, chopped into 1/2-inch chunks
2 tablespoons unsalted butter
all-purpose flour, for dusting
chocolate, crust dough
3 large eggs
1 teaspoon pure vanilla extract
1 ½ cups pecan halves
2 tablespoons fresh lavender or 2 tablespoons dried lavender, for garinsh
whipped cream or creme fraiche

1
Combine sugar and corn syrup in a saucepan over medium heat.
2
Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally.
3
Cool completely, about 45 minutes.
4
Let thicken.
5
In the top of a double boiler, combine 2 oz chocolate and butter over medium-low heat; cool until melted.
6
Set aside to cool.
7
Heat oven to 400F On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8-inch thick.
8
Place dough in pan and crimp edges.
9
Chill 15 minutes.
10
In a large bowl, beat eggs until foamy.
11
Add chocolate and corn-syrup mixtures of eggs, and combine.
12
Stir in vanilla and pecan halves.
13
Pour filling into crust.
14
Bake 20 mintues.
15
Lower oven temperature to 350F and bake until filling has set, about another 20 minutes.
16
Sprinkle with remaining 2 oz.
17
chocolate; bake 5 minutes more.
18
Cool on a wire rack, 1 1/4 hours.
19
Garnish with lavender, if using, and serve with whipped cream or creme fraiche,.

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅔ cup sugar, 1 cup light corn syrup, 4 ounces semisweet chocolate, chopped into 1/2-inch chunks, 2 tablespoons unsalted butter, and more.

Yes, Chocolate Pecan Pie With Chocolate Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pecan Pie With Chocolate Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions