Double Chocolate Pecan Pie

Double Chocolate Pecan Pie

  • 45 minutes
  • 18 ingredients
  • Pecans
  • 1 pie
  • Difficult


  • Crust:
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter, cold and sliced
  • 2 tablespoons Crisco
  • 1 large egg
  • 3 tablespoons ice water
  • Pie filling:
  • 1 1/2 cups Diamond of California® Pecans, halved or chopped
  • 3 tablespoons butter
  • 2 oz high-quality milk chocolate, chopped
  • 1/2 cup corn syrup
  • 2 large eggs
  • 1/4 cup brown sugar
  • 1 teaspoon unsweetened cocoa powder
  • 2 tablespoons whiskey
  • 1/4 teaspoon fine sea salt

The Steps


  1. In a food processor, combine the flour, cocoa, sugar, and salt until blended. Add the butter and shortening and combine until mixture resembles coarse crumbs, about 5 seconds. Add the egg and water and process until the dough forms a ball (just a couple of seconds).
  2. Place the dough on a floured surface and roll out to fit into a 9-inch tart pan. Once rolled, place into a prepared tart pan, pressing up the sides of the pan.
  3. Bake in a 350°F preheated oven for 20 minutes. Remove from the oven and set aside until needed.

Pie filling:

  1. Lower oven to 350°F. Spread pecans on a rimmed baking sheet and toast 8-10 minutes. Remove and set aside to cool.
  2. In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
  3. In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, whiskey, and salt. Pour the mixture into the prepared crust. Arrange pecans over filling.
  4. Place the pie pan on a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled (30 minutes). Cool completely and serve with whipped cream or vanilla ice cream.