This is definitely not your average pecan pie…it’s a salted molten chocolate pecan pie that is absolutely perfect to serve as your Thanksgiving or Christmas dessert. It’s rich, full of decadent chocolate and fragrant pecans, slightly salted for a subtle pop of flavor, and has this gooey “molten” center that is just irresistible.
I actually made this pie a while ago, and am just finally getting around to posting it! I am honestly so excited about it because I realized this pecan pie is perfect for any upcoming holiday celebration.
Most people already love regular pecan pie, but I wanted to try something different. I added lots of chocolate, a little maple syrup instead of the classic corn syrup found in pecan pie, and some flaky sea salt on top.
Once baked, the pie sets up slightly, but the best part is that it actually stays gooey and decadent in the middle. The chocolate melts into the pie and creates almost like a molten center. It is SO good. I’m thinking it’ll make the perfect addition to our dessert table, right alongside this pumpkin cheesecake!Print
Salted Molten Chocolate Pecan Pie
a decadent, salted molten chocolate pecan pie with a simple homemade pie crust
yield: 1 (9″) pie
- 6 oz all-purpose flour
- ¼ tsp kosher salt
- 1 stick (¼ lb) cold unsalted butter, diced
- ¼ cup ice cold water
- 6 tbsp unsalted butter
- 6 oz semi-sweet chocolate, roughly chopped
- 4 eggs
- ½ cup packed brown sugar
- ½ cup maple syrup
- ½ tsp kosher salt
- 1 tbsp cocoa powder
- 4 oz (approximately 1 cup) halved pecans
- flaky sea salt
- In a food processor, combine the flour and salt. Pulse until incorporated. Add the cold butter. Process until the mixture resembles course crumbs.
- Add all of the water at once and continue to process. Once the dough pulls away from the sides, it’s ready. Turn the dough ball out onto a floured surface and shape it into a ball. Cover the dough ball tightly with plastic wrap and chill for 1 hour.
- Preheat the oven to 375°F. Unwrap the dough ball and turn it out onto a floured surface. Roll the dough (it may need to temper for about 5 minutes so it can roll easier) into a circle about 1/8” thick. The circle should be about 2″ larger than a 9″ pie pan. Lay the dough into the pan, working it up the edges.
- Trim the dough around the sides. Use your fingers to crimp the edges. Use a fork to dock the bottom and sides of the dough. Line the dough with a piece of parchment paper. Add pie weights (or dry beans) to fill the pan to the top.
- Par-bake the crust for 15 minutes. Remove the pie weights and parchment paper.
- Meanwhile, combine the butter and 4 oz of chocolate in a small saucepan. Let the mixture melt over low heat, stirring often. Turn off the heat and cool for 5 minutes or so.
- In a large mixing bowl, beat the eggs. Whisk in the brown sugar. Add the maple syrup, salt, and melted chocolate mixture. Sift in the cocoa powder.
- Pour the filling into the par-baked pie crust. Top with the remaining chocolate and the pecans. Bake the pie for 45 minutes until just set. Let the pie cool for 30 minutes. The inside should be molten and gooey with chocolate. Serve warm with a pinch of flaky sea salt sprinkled over top. (Alternatively, cool completely to room temperature.)