Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 4 large eggs
- 1 cup light corn syrup
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 ½ cups chopped pecans
- ½ cup whole pecan halves
- 1 teaspoon powdered sugar, for dusting
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ¼ cup ice water, plus more as needed
Instructions
- Prepare the Chocolate Pie Crust: In a bowl, mix flour, cocoa powder, sugar, and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Wrap and chill for 30 minutes.
- Roll and Blind Bake: Preheat oven to 375°F. Roll dough into a circle and fit into a pie dish. Blind bake for 15 minutes with weights, then an additional 5-7 minutes without weights until set. Reduce oven to 350°F.
- Make the Pecan Filling: Whisk together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt in a bowl. Stir in chocolate chips and chopped pecans.
- Assemble: Pour filling into crust, arrange whole pecan halves on top.
- Bake: Bake at 350°F for 50-60 minutes until slightly wobbly in center.
- Cool: Allow to cool on a wire rack for at least 3 hours before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 367
- Sugar: 29g
- Sodium: 140mg
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 86mg