Ingredients
Scale
- 1 1/2 cups pecans, toasted
- 8 oz dark chocolate, melted (60-70% cacao)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup light corn syrup or pure maple syrup
- 1/4 tsp baking powder
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out your pie crust and place it into a 9-inch pie pan.
- Trim any excess dough hanging over the edges and crimp them.
- Spread your pecans on a baking sheet and toast them in the oven for about 8-10 minutes until they are golden brown and fragrant.
- In a large mixing bowl, combine granulated sugar, brown sugar, baking powder, and melted dark chocolate (make sure it’s cooled slightly).
- Add eggs one at a time while whisking vigorously until smooth.
- Add a splash of vanilla extract.
- Gently fold in the toasted pecans until they are evenly distributed throughout your filling mixture.
- Pour your filling into the prepared pie crust and spread evenly.
- Bake in your preheated oven for about 45-50 minutes until set but still slightly jiggly in the center.
- Allow it to cool completely before slicing.
Notes
Store leftovers in an airtight container.
Gently reheat slices in the oven.
Serve warm with vanilla ice cream.
Add a pinch of salt for flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Method: Bake
Nutrition
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg