Chocolate Maple Pecan Pie

A fun unique twist on a fall favorite, this chocolate maple pecan pie recipe will be a hit at any fall party! Rich chocolate flavors, with a subtle touch of maple and the classic pecan crunch! This recipe offers a healthier alternative to high-fructose corn syrup, 100% pure maple syrup!

Chocolate Maple Pecan Pie

Rich chocolate flavors, with a subtle touch of maple and the classic pecan crunch! This recipe offers a healthier alternative to high-fructose corn syrup, 100% pure maple syrup!

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Prep Time 45 minutes mins

Cook Time 50 minutes mins

Dough Cooling 2 hours hrs 30 minutes mins

Total Time 4 hours hrs 5 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

CRUST

• 1 recipe homemade pie crust or store-bought

FILLING

• 3 eggs at room temperature
• 3/4 cup 100% pure maple syrup
• 4 tablespoons unsalted butter melted, slightly cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 oz. bittersweet baking chocolate
• 3 oz. semi-sweet baking chocolate
• 1 1/2 cups roughly chopped raw pecan halves not too small
• 1 3/4 cup whole raw pecan halves for topping more or less as needed

Method

 

CRUST

1. I recommend making the pie crust dough the night before to ensure the dough is really cold for the blind baking process.
2. Preheat oven to 375 degrees F.
3. Roll out the pie dough and chill for another 10-15 minutes on a baking sheet.
4. Shape pie dough into a pie plate.
5. Line the pie shell with parchment paper; fill with pie weights, dried beans, rice, or another pie plate (this keeps crust from shrinking). Bake for 18 to 20 minutes, or until pale and just beginning to brown but not raw. Transfer to a rack to cool completely before filling.

FILLING

1. Preheat oven to 350 degrees F.
2. Add maple syrup, flour, pecans, vanilla and eggs to a bowl and mix until well combined.
3. Weigh out chocolate and add to a microwave safe bowl.
4. Add butter to the bowl of chocolate and microwave in 10 second increments (this will keep you from burning the chocolate) until chocolate is mostly melted. Allow to cool slightly before adding to the remaining ingredients.
5. Mix melted chocolate butter mixture with the rest of the ingredients.
6. Pour filling into cooled down pie crust.

BAKE

1. Bake for 40-50 minutes. Keep an eye on the crust while baking and be prepared to cover the edges of the pie to prevent the crust of from browning too quickly.
2. Bake until middle is mostly set or until the pie has reached 195 – 200 degrees F.
3. Allow the pie to cool completely for the filling to set.
4. Serve at room temperature.

Video

Notes

Make Ahead

This recipe chocolate maple pecan pie can 100% be made ahead of time!

• Pie Dough: The pie dough can be made in advance and stored in the fridge for up to 3 days or in the freezer for up to 6 months. If frozen, thaw the dough in the fridge overnight to 24hours.
• Shape the Pie dough: Same as the instructions above, the shaped pie dough can be prepared ahead of time following the same instructions above.
• Blind Bake: The pie crust can also be blind baked 24 hours ahead of time. Cover the baked and cooled pie crust and store in the fridge.
• The whole pie: The pie can be refrigerated for up to 5 days, or wrap tightly in plastic wrap and freeze for up to 3 months. Allow the pie to sit out and come to room temperature before serving.

Storage

Wrap in plastic wrap and allow to sit at room temperature for up to 3 days or store in the fridge for up to 5 days. Serve at room temperature.