Chocolate Pecan Pie

5 from 14 votes

A pecan crust, filled with a dark chocolate ganache, topped with more pecans, and a classic custard filling, this Chocolate Pecan Pie is rich and fudgy.

Prep Time30

Cook Time50

Setting6

Total Time7 20

Course: Dessert

Cuisine: American

Keyword: chocolate pecan, cream pie, gluten free, pecan pie

Servings:

Calories: 528kcal

Equipment

9" metal pie pan

Ingredients

Pecan Crust

200 grams pecans un roasted, unsalted
125 grams almond flour
25 grams granulated sugar
1 teaspoon cinnamon
1/4 teaspoon fine sea salt
1 egg white
55 grams salted butter melted

Chocolate Ganache & Pecans

114 grams heavy cream
114 grams 60% chocolate
100 grams pecans roughly chopped
1/2 teaspoon flaky sea salt

Custard

75 grams salted butter melted
130 grams dark brown sugar
1/4 teaspoon fine sea salt
1 teaspoon instant espresso powder
140 grams maple syrup
4 egg yolks large
1 teaspoon cinnamon
1 teaspoon vanilla
50 grams heavy cream

Instructions

Pecan Crust

Preheat the oven to 350 and place a rack in the center of the oven.
Finely chop the pecans so that no piece is larger than 1/4".
In a medium mixing bowl, stir together the pecans, almond flour, sugar, cinnamon, and salt with a fork.
Whisk one egg white (save the yolk for the filling) with a fork to break it up. Add melted butter and the egg white into the nut and sugar mixture.
Use the fork to mix until the mixture holds together.
Grease the metal pie pan with a bit of soft butter, then make an x shape with two strips of parchment paper across the bottom and edges of the pan.
Pour the crust into the pie pan and use the flat bottom and sides of a measuring cup or a glass to press the crust into the edges and bottom of the pan. You will most likely have a bit of extra (approximately a quarter cup). Knock off the extra back into the mixing bowl.
Finish the top edge of the crust with your pointer finger and thumb to smooth it out - it's best if it can be just slightly higher than the edge of the pie pan.
Place the pan in the fridge to chill while you make the ganache.

Chocolate Ganache

Break up or chop up the chocolate and add it into a heat safe mixing bowl.
Heat the heavy cream in the microwave or in a small pot on the stove until it's steaming.
Pour the hot cream over the chocolate and leave it to sit for 1-2 minutes.
Use a whisk to gently stir the chocolate into the cream until completely melted and smooth.
Pour the ganache into the chilled crust, use the back of a spoon to smooth out the ganache into an even layer.
Roughly chop the remaining pecans and sprinkle them over the ganache layer followed by the flaky sea salt.
Place the pie back into the fridge.

Custard Filling

In a medium bowl whisk together the melted butter, brown sugar, maple syrup, salt, instant espresso powder, vanilla, egg yolks, cinnamon, and heavy cream.
Place the pie on a baking sheet.
Carefully pour the custard mixture over the ganache and pecans. Then crumble the remaining crust mixture over the custard.

Bake the Pie

Bake the pie in the hot oven for 30 minutes, then rotate the pan 180 degrees and bake for another 20 minutes until the edges start to brown.
Once baked, take the pan out of the oven and leave the pie to cool to room temperature. Either leave the pie to cool and set at room temperature for 6 hours or place the pie in the fridge to set completely.
Use the parchment pieces to carefully loosen the pie and use a butter knife as needed to loosen the edges of the crust from the pan once set.
Let the pie sit at room temperature for at least 2 hours to serve at room temperature or rewarm it in a 350 F oven for 10 minutes to get the chocolate a little melty.
Optionally dust with powdered sugar just before serving.

Notes

Tips for making a Chocolate Pecan pie

Make sure to use plain pecans, aka not toasted, unsalted pecans.
This recipe is quite simple there are just three parts, don't overthink it and take each step at a time.
When heating the cream for the ganache, don't let it boil or burn.
Use high quality baking chocolate for the ganache, chocolate chips won't melt or bake properly. I prefer Ghirardelli 60% or 70%.
It can be tempting to use a blender to chop the nuts for the crust but I recommend taking the time to chop them so that the nuts don't start to turn into flour or even nut butter.
Don't be afraid of the salt in this recipe, it's necessary to balance out all the chocolate and nuts.
I recommend this metal pie pan!
Make sure to let this pie set! Because there's no corn syrup in the filling, it takes a minute firm up. It can be served warm but it needs at least 6 hours to set post baking.
To reheat from the fridge, bake in a 350 F oven for 10 minutes.

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