- Prep 10min
Updated May 7, 2015
Pillsbury Pie Crust
Preheat oven to 425° F. Place pie crust in 8 inch or 9 inch pie pan (I prefer glass). Trim and crimp edges so crust is ready to fill.
In bowl of a stand mixer, beat eggs one at a time. Add corn syrups, melted butter and vanilla, blending on low speed until well combined. Stir in chopped pecans.
Pour into prepared crust. Place pie into 425° F oven and bake for 10 minutes. Reduce heat to 350° F and bake another 35 to 40 minutes or until set.
Cool on cooling rack. Refrigerate overnight. (If you do not refrigerate the pie, be sure it is completely cool and set before slicing.)
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Dark Chocolate Pecan Pie
We’re adding chocolate to our Thanksgiving dessert menu with dark chocolate pecan pie. Rich and delicious, this variation of a classic is garnished with sea salt, chocolate shavings, and homemade whipped cream.
Why mess with pie perfection? Years ago, I shared my late grandmother’s pecan pie recipe. Pecan pie isn’t the variety I typically reach for, but it’s a whole other story when grandma’s is around. Her pecan pie boasts a chewy texture underneath a layer of toasty pecans and offers a wonderful sweet-salty balance. The natural flavor of pecans truly shine and I knew using the base of her recipe would be ideal for today’s chocolate rendition. Not only do toasty pecans scream for a little dark chocolate, Thanksgiving dessert is seriously lacking in the chocolate department. I will gladly welcome a sliver of deep dark chocolate-y pecan pie to my dessert plate.
Like I said when I first started looking for a Pecan Pie Recipe that wasn’t too sweet and had a lot of flavor I didn’t know exactly what I was looking for. All I knew was that I just hated the overpowering sweetness of the corn syrup.
I decided to go old school, as in old-fashioned cooking because I felt confident that people were making Pecan Pies before the popularity of corn syrup.
Turns out I was right! Once I went to old cookbooks, I found plenty of recipes for Old-Fashioned Pecan Pie without corn syrup.
Pecan Pie Recipe
It&rsquos a proven tradition that Thanksgiving dinner just isn't complete without a pecan pie and at a Southern holiday meal, there&rsquos really nothing better than showcasing the classics. This pecan pie recipe is a true classic: simple, reliable, and darn good. We can appreciate pecan pies infused with bourbon, filled with chocolate, or drizzled with caramel, and we find pecan pie bars and bites incredibly tasty forms of the dessert too but if you&rsquore a committed traditionalist (which we can definitely relate), a classic pecan pie recipe like this is the way to go. This recipe uses refrigerated pie crust for a process made easier and quicker without sacrificing a lick of that ooey, gooey flavor we love, and it only takes about 10 minutes to get this indulgent holiday pie ready to pop right in the oven, which makes it that much more appealing. You can decide how finely you want your pecans chopped to change up the presentation and amount of crunch in every bite. We usually go with very roughly chopped nuts for a great texture that complements the gooey filling perfectly, but finely chopped pecans make for a cohesive texture you might enjoy too! No matter how you slice it (or, in this case, chop it), nothing satisfies a Southerner's sweet tooth around the holidays quite like pecan pie. You can serve this pie with a dollop of homemade sweetened whipped cream for a finishing touch that works superbly with the nuttiness of the pie.
Dark and Stormy Cream Pie in Diamond Pecan Nut Crust
I made my favorite early autumn pie. I’m pretty confident it will be your favorite too.
Here’s the vibe: a creamy pie with the spice and tang of ginger, a kick of rum, the brightness of lime, the bitterness of dark chocolate, and the nuttiness of toasty pecan in a brilliant nut crust and candied pie topping.
It’s a Dark and Stormy Pie and it’s early autumn perfection. Spicy enough to compliment the hint of cooler temperatures we’re looking for in the air and still bright and sweet enough to fit these late summer days.
I developed this pie with a particular crust in mind. Diamond of California just launch their ready-made nut pie crusts (just in time for pie season!) and they take any hesitation out of pie baking. Their pecan and walnut pie crusts are crispy and flavorful, totally ready to go, and add more fiber and protein to our pies. It’s a win all around!
Last week I celebrated Diamond of California in New York by making and sharing this pie with a crown full of people. Find some inspiration and the recipe for this incredible pie below!
Dark and Stormy pie starts with Diamond of California’s Pecan Nut Crust. Though the crust is perfectly crisp, I lined it with melted dark chocolate. I can always make a case for chocolate. In this pie it adds a delicious layer the cream filling and crisp pecan crust. Adding just the right amount of chocolate depth to this sweet and spicy pie.
• Fresh grated ginger. Dried ginger powder. We want the sharp + spicy bite of fresh ginger and the round + warm flavor from the dried ginger.
• Fresh lime to cut through and highlight the spice and rum.
• Gelatin, egg yolks, sugar, a bit of water, and heavy cream to bring the pie together and help it hold its shape. Soft but sturdy.
• And Diamond of California’s Pecan Nut Crust. The Nut Pie Crusts are in stores now! Available nationwide at Walmart and select Safeways across the country. They’re absolutely delicious and add such a welcome nutty flavor to balance the big flavors of this pie.
My favorite thing about this pie: It’s NO BAKE!
The pecan nut crust is ready to go without any fuss in the oven and the filling has gelatin which dissolves in water and rum and sets while whisked in an ice bath and in the refrigerator. It’s a dream, especially topped with whipped cream.
The candied pecans are done in a skillet instead of the oven, making this pie a counter-top delight.
The rum, ginger, lime custard is thickened over an ice bath to a thick pourable before filling the pie crust and resting in the refrigerator for a few hours to set.
After a few hours setting in the fridge, it’s time to slice!
Chilled, easy to slice, holds its shape and crisp crust. This pie has fast become my favorite!
How to Make Pecan Pie Without Corn Syrup
The most common question here is: can I make pecan pie without corn syrup? My answer was always: yes, but the filling won’t really set or it won’t taste like pecan pie. So… no, you can’t. Until I tried maple pecan pie!
Corn syrup is the glue that holds this filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. The problem is that more and more modern bakers are looking for an unrefined substitution for the corn syrup. When creating my recipe for pecan pie without corn syrup, my goal was to find a solution to not only find a corn syrup substitute, but to guarantee the filling will SET and TASTE DELICIOUS.
Taking a note from my brown butter pecan pie bars, I reached for pure maple syrup. This is a thinner liquid than corn syrup, but has the most remarkable flavor, as you know. The bars recipe calls for tempering the eggs, but I wanted a no-fuss filling that skipped the extra steps. Entire the magical ingredient: 1 tiny Tablespoon of flour. Simple, delicious, and pure flavors give us a maple infused + buttery sweet + deliciously thick slice of pie. I know you’ll love my maple pecan pie variation too.
Dark Chocolate Pecan Pie
If there’s one thing I know for sure about Thanksgiving it’s that the meal would not be complete without pecan pie. It’s the great debate, pumpkin or pecan, but in my opinion both deserve a spot on the dessert table. If you are making pecan pie this year, let it be this Dark Chocolate Pecan Pie recipe.
First, let’s talk about crust for just a quick minute. I am all for taking a grocery store short cut and purchasing a pie crust, do your thing, but if you have time this crust is delicious. It’s a family recipe and the crust I make for most everything savory and sweet! I use it for my savory Chicken Pot Pies and add just a tad bit of sugar for my sweet dessert pies. It’s beautiful and flaky and buttery, oh my!
The filling is a classic pecan pie recipe but with the addition of dark chocolate chunks.
Are you a pie filling person? If so, pecan has to be one of your favorites. It’s just so sweet, sticky and gooey with all of that good nutty crunch from the pecans…I’m drooling. The addition of creamy bitter dark chocolate really makes it extra decadent. You can also add a 3 tablespoons of bourbon if you like that flavor combo and let me tell you, it’s a good one!
Bake until the filling is set, and the crust is golden. The trick with pecan pie is to cover the crust edges with aluminum foil to prevent it from browning too quickly while the filling bakes. This pie can take a bit of time in the oven so just be patient, it will be worth all of your efforts.
So, what is your favorite Thanksgiving pie? Are you a pumpkin fan or do you love pecan as much as I do? Recently, I polled readers on Instagram and the results were overwhelmingly in favor of pumpkin! I might just have to bake a pumpkin pie next.
This southern pecan pie recipe is made with Karo syrup, toasted pecans, and a store bought crust. You’re gonna love this old fashioned pecan pie!
I love a good old fashioned pecan pie during the holidays. Especially if it’s a southern pecan pie recipe! In this post i’m going to share my southern style pecan pie recipe with you all, step-by-step!
I hate to brag, but I do believe that this is the best pecan pie recipe in the world. Seriously, I do! Every time that I use this recipe my pecan pie comes out amazing!
I do like to use a shortcut for this recipe. Instead of making a homemade pie crust for this pecan pie, I prefer to use a store bought crust – just to make everything easier, and to save time. If you want to make a homemade crust for your pecan pie, you can use my homemade crust recipe here.
What makes this pecan pie so good? The ingredients! I’m not stingy with the ingredients. I add lots of pecans, a nice amount of eggs ( because we don’t do the runny custard around here boo boo!), and I use bourbon vanilla extract. I usually buy my bourbon vanilla from Trader Joes. However, I’ve seen it at QFC ( which is a Kroger store) as well. If you can’t find bourbon vanilla, feel free to use regular vanilla.
I also add a dash of ground nutmeg into pie filling! It just balances everything out, and adds a lil more flavor.
Black Bottom Pecan Pie
For the pie dough
- ▢ 1 1/4 cups all-purpose flour plus more for the work surface
- ▢ Pinch of table salt
- ▢ 1 stick (4 oz) butter chilled and cut into 1/2-inch (12-mm) cubes
- ▢ 3 to 4 tablespoons ice water
For the pie filling
- ▢ 1/2 cup finely chopped dark chocolate 60% cocoa
- ▢ 2 cups pecans roughly chopped
- ▢ 2 large eggs
- ▢ 3/4 cup packed dark brown sugar
- ▢ 3/4 cup maple syrup
- ▢ 4 tablespoons (2 oz) unsalted butter melted
- ▢ 1 tablespoon heavy cream
- ▢ 1 1/4 teaspoons vanilla extract
- ▢ 1/2 teaspoon table salt
- ▢ 1/4 teaspoon almond extract
Make the pie dough
Prepare the filling
Recipe Testers' Reviews
As a person who would have rather gone without dessert as a child than have to eat pecan pie, it is without any sense of sarcasm I proclaim this an excellent recipe. I was prepared to pass this test by, imagining the same sickly-sweet gloopy interiors of my youth, but the black bottom, lack of corn syrup, and unusual method for laminating the crust drew me in.
Being someone who formerly dreaded making pie dough, this recipe came together without a hitch and produced one of the flakiest pie crusts I have ever eaten. The laminating that results from the folds created something that rose similar to puff pastry and had the crunch of phyllo. While the final roll did want to resist rolling and the folding process really made attempting a circle difficult, it made a 12" square with ease that never cracked or tore and I just trimmed off the extras for pie crust cookies. Make sure you have an adequate amount of pie weights that fills the crust all the way up, because otherwise the upper parts of the crust will puff a lot.
Then the pie itself, is a thing of beauty. I only needed 5 extra minutes to get the filling to the slightly jiggly stage, confirming it was 200°F (93°C) when I pulled it from the oven. The top becomes crisp and caramelized like candy, with a brown sugar nut custard above a sliver of chocolate. The chocolate kept the bottom crust wonderfully crunchy for three days (possibly longer, but there was none left to check) and the toasty flavor of the pecans was very prominent. Some diehard traditionalists may be disappointed with the final appearance since spreading the chopped pecans across the chocolate first holds some of them to the bottom, preventing them from rising to the top and forming the pie's iconic cobblestone shield. I'm sure this could be corrected by allowing the chocolate layer to harden before adding the pecans, but personally, I loved having them interspersed throughout the layers of filling.
Everyone who ate this black bottom pecan pie loved it and marveled at the crust. Maybe if this had been on the table when I was a kid I would have changed my tune years ago.
All of my pecan pies will be black-bottomed from now on. Pecan pie has never been a favorite of mine. Because there is so much sugar involved, it is usually too sickeningly sweet to be enjoyable. But this recipe does two things right: it uses maple syrup and dark brown sugar instead of corn syrup, and it has a dark chocolate bottom, that cuts through the sweetness with every bite.
The crust was beautifully flaky and easy to work with. I am used to handling pie dough as little as possible, so the directions to keep folding and rolling had me worried. But the result was beautiful layers of crust that were tender and crisp. Total black bottom pecan pie perfection.
I wish I had cut my pecans a bit smaller. I left them the size of pennies but it was a bit messy to cut with large pieces. In the future I’ll cut them the size of peas. I served this pie with rum raisin ice cream and decaf coffee.
OMG, I think this black bottom pecan pie is the best recipe I have tested! This pie was delicious, the chocolate and pecans together are an excellent combination. Most pecan pie recipes use corn syrup but this recipe uses maple syrup and brown sugar which gives the filling a more caramel flavor with the nuts and chocolate, all the ingredients work well together.
Almost as good as the pie filling was the crust. I've never made a crust like this before it was more like a puff pastry. Leaving the butter in cubes, chilling and rolling the dough several times resulted in a tender flaky crust, perfect with the filling. I will try this crust recipe with other fillings, it was just that good.
My only criticism of the crust, perhaps it’s my own inexperience, is that the crust did not hold all the filling. There is a lot in this pie, chocolate, nuts and custard. When crimping the edges of the crust I did not make the crust stand up high enough to hold all the filling. I might try a higher crimp or I may use a 10" pie plate next time so as not to waste a drop of the filling. Because my pie was filled to the brim there was a little bit of leakage that got under the crust during baking. Didn't affect the flavor at all, just a little more difficult to cut and serve the pie. So, I may not have the prettiest pie but it was certainly the tastiest.
HUNGRY FOR MORE?
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- 4 ounces semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
- 1 cup pecans
Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.