Ingredients
Scale
- 1 ½ cups pecan halves
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust
Instructions
- Step 1: Preheat oven to 350°F (175°C). Toast pecan halves on a baking sheet for 8-10 minutes, or until fragrant, stirring halfway through. Let cool slightly.
- Step 2: In a large bowl, whisk together granulated sugar, brown sugar, cocoa powder, flour, and salt. Add corn syrup, eggs, and vanilla extract; whisk until smooth.
- Step 3: Stir in the toasted pecans. Pour the filling into the unbaked pie crust.
- Step 4: Bake for 50-55 minutes, or until the filling is set around the edges and the center is slightly jiggly. A toothpick inserted near the center should come out with moist crumbs attached, not completely clean.
- Step 5: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a messy, runny pie. Refrigerate for at least 2 hours before slicing for optimal enjoyment.
Notes
- Store leftover pie, tightly covered, in the refrigerator for up to 3 days; its rich flavor deepens overnight.
- For warm, gooey slices, reheat individual portions briefly in the microwave or oven until heated through.
- Serve a scoop of vanilla ice cream or a dollop of whipped cream alongside for the perfect decadent contrast.
- To prevent the pie crust from becoming soggy, ensure the crust is completely dry before adding the filling; pat it with paper towels if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American