A luscious twist on a classic southern recipe, chocolate pecan pie is rich, velvety, and chocolatey loaded with pecans and topped with chocolate shavings.
Prepare your pie crust and press into a 9-inch pie dish. Place in the refrigerator until ready to bake. When ready to bake, place chopped pecans and chocolate in the bottom of the crust.
In a large bowl, whisk together the eggs. Whisk in the corn syrup, brown sugar, cocoa powder, melted butter, vanilla, and salt until combined. Pour over the pecans. Place whole pecans on top, being sure to press the pecans lightly into the filling.
Bake 50 minutes to 1 hour, or until edges are golden and the center is set (it's ok if it's a little jiggly). Halfway through baking, place a pie crust shield or tent foil over the top of the pie to prevent the crust from burning.
Remove from oven and place on a cooling rack to cool completely. Sprinkle with flake sea salt, if using. Serve with whipped cream and chocolate shavings, if desired.
Notes
Storage:Loosely wrap the cooled pie in plastic wrap or aluminum foil. Keep in the refrigerator up to 4 days.