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Chocolate Pecan Pie with Dark Chocolate Chips

Chocolate pecan pie with dark chocolate chips bakes in a flaky refrigerated crust with a rich, gooey filling and crisp pecan halves. The center is ready when it jiggles slightly and reaches 200°F on an instant-read thermometer.
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Prep Time 15 minutes
Cook Time 1 hour
Standing and cooling 3 hours 10 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 603
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, at room temperature
For the filling
  • 3 eggs large
  • 0.75 cup light brown sugar packed
  • 1 cup light corn syrup
  • 2 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 0.25 tsp fine salt
  • 1.5 cup pecans halves
  • 1 cup dark chocolate chips

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Prepare the crust
  1. Preheat the oven to 350°F with a rack in the lower third.
  2. Let the pie crust stand at room temperature for 10 minutes.
  3. Fit the pie crust into a 9-inch pie plate and crimp the edge.
Make the filling
  1. Whisk the eggs, packed light brown sugar, light corn syrup, melted and cooled unsalted butter, vanilla extract, and fine salt in a medium bowl until smooth.
  2. Fold in the pecan halves and dark chocolate chips.
Assemble and bake
  1. Pour the filling into the crust.
  2. Set the pie plate on a rimmed baking sheet.
  3. Bake for 50 to 60 minutes, loosely covering the crust edge with foil if it browns too quickly, until the edges are set, the center jiggles slightly, and an instant-read thermometer inserted into the center of the filling reads 200°F.
  4. Cool the pie on a wire rack for at least 3 hours before slicing.

Notes

For clean slices, let the pie cool for the full 3 hours before cutting. Store covered in the refrigerator for up to 4 days; it can be frozen for up to 2 months. For a gluten-free option, use a gluten-free 9-inch pie crust.