Chocolate Pecan Pie
- Short crust pastry base
- 100g/3.5 ounces bittersweet chocolate, finely chopped
- 4 large eggs, at room temperature
- 1 cup (213g/7 and 1/2 ounces) light brown sugar, packed
- 1 cup (312g/11 ounces) light corn syrup
- 2 and 1/2 Tablespoons unsalted butter, melted until browned then slightly cooled
- 1 and 1/2 Tablespoons Kahlúa liqueur
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 and 1/2 tablespoons all-purpose flour
- 2 cups (227g/8 ounces) pecan halves, coarsely chopped, (plus extras to line the top, if desired)
- 1 cup (170g/6 ounces) semi-sweet chocolate chips
- Preheat oven to 350°F (177°C). Have ready and refrigerated one pastry-lined 9-inch pie plate
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pot. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally. Remove the pot from heat, leaving the bowl over the pot. Set aside until needed.
- In a medium mixing bowl, whisk the eggs until well combined. Whisk in the brown sugar, breaking up any lumps in the mixture. Whisk in the corn syrup, browned butter, Kahlúa, salt, cinnamon, and flour. Using a rubber spatula, fold in the pecans and chocolate chips. Fold in the melted chocolate.
- Pour the filling into the prepared crust. Then if desired, line the top of the filling with extra pecan halves.
- Bake for 65 to 75 minutes, or until the center is puffed, the edges are set, and the center is just a little jiggly. If the top of your pie is getting too brown, loosely tent a piece of tin foil on top. Place pie plate on a wire rack and cool completely before transferring to the fridge to chill for at least 3 hours.
- Store pie, covered in the refrigerator, for up to 5 days. Serve cold, or bring back to room temperature before serving.