Ina Garten Chocolate Pecan Pie Recipe

This Ina Garten Chocolate Pecan Pie Recipe is a rich and decadent dessert, which includes dark corn syrup and semisweet chocolate chips. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.

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Ina Garten Chocolate Pecan Pie Recipe Ingredients

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tablespoons ice water

For the Filling:

• 1 cup dark corn syrup
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 3 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves, toasted
• 1 cup semisweet chocolate chips

How To Make Ina Garten Chocolate Pecan Pie Recipe

1. Make the pie dough: In a food processor, pulse the flour and salt. Add cubed butter and pulse until crumbly. Gradually add ice water and pulse until dough forms.
2. Chill and roll out the crust: Form dough into a disk, wrap in plastic wrap, and chill for 30 minutes. Roll out to a 12-inch circle and fit into a 9-inch pie dish. Trim and crimp edges.
3. Prebake the crust: Preheat oven to 375°F. Line crust with parchment and fill with weights. Bake for 12-15 minutes, remove weights, and bake 5 minutes more. Cool completely.
4. Toast the pecans: Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool.
5. Melt the chocolate: Melt chocolate chips in a microwave or double boiler until smooth. Let cool slightly.
6. Mix the filling: Whisk corn syrup, sugars, eggs, melted butter, vanilla, and salt in a bowl. Stir in melted chocolate.
7. Assemble the pie: Spread toasted pecans in the cooled crust, then pour in the chocolate filling.
8. Bake the pie: Reduce oven temperature to 350°F. Bake pie for 45-50 minutes, until center is set but slightly jiggly. Cover crust edges if browning too quickly.
9. Cool and serve: Let the pie cool completely before slicing and serving.

Recipe Tips

• How to keep the crust from getting soggy: Prebaking the crust helps it stay crisp even with the moist filling.
• Can I use light corn syrup instead? Yes, but dark corn syrup adds a deeper flavor.
• How to toast pecans: Use a dry skillet and stir frequently until they’re fragrant.
• What chocolate is best for this pie? Semisweet chips melt smoothly and balance the sweetness of the filling.
• Can I make it ahead? Yes, this pie keeps well and can be made a day in advance.

What To Serve With Chocolate Pecan Pie

This indulgent pie pairs perfectly with cool and creamy additions:

• Whipped cream
• Vanilla ice cream
• Fresh berries
• Hot coffee or espresso
• A drizzle of caramel sauce

How To Store Chocolate Pecan Pie

Refrigerate: Cover and store in the fridge for up to 4 days. Bring to room temperature before serving.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.

Chocolate Pecan Pie Nutrition Facts

• Calories: ~480 per slice (based on 10 slices)
• Total Fat: ~28g
• Saturated Fat: ~10g
• Cholesterol: ~85mg
• Sodium: ~210mg
• Total Carbohydrates: ~55g
• Sugars: ~35g
• Protein: ~5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought crust?
Yes, for convenience you can use a pre-made pie crust.

Why is my filling runny?
The pie may be underbaked—make sure it sets with only a slight jiggle in the center.

Can I use chopped pecans instead of halves?
Yes, though halves provide a better texture and look.

Do I need to melt the chocolate chips?
Yes, melting helps create a smooth filling consistency.

Should I serve it warm or cold?
It’s best served at room temperature or slightly warm.

Try More Recipes:

• Ina Garten Beatty’s Chocolate Cake Recipe
• Ina Garten Bittersweet Chocolate Cake
• Ina Garten Chocolate Babka Recipe