Why It Works
- Blind-baking the crust ensures it is completely cooked and golden brown.
- Half of the chopped chocolate is mixed into the filling for even distribution. Scattering the rest of the chocolate on top makes for an attractive presentation.
- Finishing the pie with a sprinkle of flaky sea salt adds a pleasant textural contrast and pairs nicely with the pecans and caramel custard.
Last year I shared my go-to recipe for pecan pie, the must-have dessert for my family's Thanksgiving table. For those looking to take pecan pie to the next level, I also have a recipe for you—one that I love more than any other. This recipe, for my most favorite pecan pie ever, tastes like a delicious, gooey, crunchy turtle. It's filled to the brim with nuts and caramel custard, then topped with chunks of dark chocolate and finished with a sprinkle of sea salt. I don't care if the salted caramel trend has jumped the shark, to me this is pecan pie perfection.
As with my recipe for classic pecan pie, there are some steps that you can take to ensure perfect execution when baking. Blind baking is extremely important, as it will ensure that your crust is fully cooked to a golden brown on the bottom (blind baking also makes it possible to transfer a fully baked pie from the pie plate to a platter for cutting and serving). Also, if you feel that the top of the pie is getting too dark in the oven, just cover it loosely with a circle of foil to prevent burning.
No matter how you feel about pecan pie, this is a game-changing recipe that will charm your guests and send them home happy.
One half recipe easy pie dough, shaped and chilled in a pie plate
4 eggs, lightly beaten
14 ounces (about 1 2/3 cups) light corn syrup
3 1/2 ounces (about 1/3 cup) dark brown sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
8 ounces pecan pieces (or whole pecans, roughly chopped, about 2 cups)
4 ounces semisweet chocolate, roughly chopped into 1/4 inch pieces, (about 1 cup) divided
Sprinkle of Maldon sea salt crystals or other coarse salt
Adjust oven rack to lower-middle position and preheat oven to 425°F (220°C). When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake for 15 minutes. Remove weights and liner, rotate pie, and bake until bottom crust is a golden brown (or slightly lighter, if you prefer that style), about 10 minutes. Remove pie shell from oven and allow to cool completely. Meanwhile, adjust oven rack to lowest position and reduce heat to 350°F (180°C).
In a medium bowl, gently whisk eggs enough to beat them up without making them frothy. Add corn syrup and whisk immediately to combine. Add sugar, salt, and vanilla and whisk to combine. Using a rubber spatula, stir in pecans and half the chocolate. Pour the mixture into cooled pie shell and sprinkle remaining chocolate over the top. Bake until the filling puffs from edges to center, about 45 minutes (don't worry, it will deflate when cooling). Cool completely on a wire rack before serving. This pie can be made up to 2 days in advance and held in the fridge, but is really best when baked the day you'll serve it. Sprinkle with sea salt before serving.
|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 4g||13%|
|Total Sugars 48g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|