Chef John's Chocolate Pecan Pie

european french dessert main snack sweet savory umami hard fast

Prep

24 min

Cook

93 min

Total

117 min

Ingredients (10)

1 (9 inch) unbaked pie crust g

2 large eggs g

1 tablespoon milk g

1 teaspoon vanilla extract g

1 cup light brown sugar g

¼ cup white sugar g

1 tablespoon all-purpose flour g

½ cup unsalted butter, melted and hot g

1 ½ cups roughly chopped pecans g

⅓ cup semisweet chocolate chips g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Place a foil-lined baking sheet on the lowest shelf.

Place dough in a 9-inch pie pan and crimp edges if desired.

Whisk eggs in a large bowl with a wire whisk until pale and frothy, about 2 minutes. Whisk in milk and vanilla. Mix in brown sugar, white sugar, and flour until incorporated. Pour in melted butter and whisk until fully combined. Stir in pecans.

Spread chocolate chips evenly over the bottom of the pie crust. Gently pour filling over top and gently tap the pie pan so the filling settles.

Bake in the center of the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is set and no longer jiggly, 30 to 35 minutes more.

Remove from the oven and let cool to room temperature before serving, about 2 hours. You can refrigerate it once it's reached room temperature and serve cold, if desired.