This Toffee Chocolate Pecan Pie takes the classic pecan pie to the next level by adding chocolate chips and toffee bits. The result is a decadent dessert with layers of flavor: gooey chocolate, buttery toffee, and crunchy pecans. Whether you’re hosting a holiday dinner or just craving something indulgent, this pie is a showstopper.
Why You’ll Love This Recipe
- Decadent Flavor: Chocolate and toffee add a rich, indulgent twist to traditional pecan pie.
- Easy to Make: Use a store-bought or homemade crust for a simple yet impressive dessert.
- Perfect for Gatherings: This pie is a crowd-pleaser that’s sure to be the highlight of any dessert table.
- Make-Ahead Friendly: Ideal for prepping ahead of time for stress-free entertaining.
- Customizable: Easily swap ingredients or adjust flavors to suit your preferences.
Ingredients
- For the Pie:
- 1 recipe pie crust (store-bought or homemade)
- 3 large eggs
- 1 cup (237ml) dark corn syrup (Karo)
- ⅓ cup (67g) granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 cup (170g) chocolate chips (semi-sweet or milk)
- ½ cup (75g) toffee bits (Bits o’ Brickle or any variety)
- 1 ¾ cups (210g) pecan halves
Kitchen Equipment Needed
- 9-inch pie plate
- Mixing bowl and whisk
- Measuring cups and spoons
- Cookie sheet
- Pie crust shield or aluminum foil
- Cooling rack
Step-by-Step Directions
Step 1: Prepare the Oven and Pie Crust
Preheat your oven to 450°F. Place the pie crust in a 9-inch pie plate and crimp the edges as desired. Chill the crust in the refrigerator while you prepare the filling and preheat the oven.
Step 2: Make the Filling
In a mixing bowl, whisk together the eggs, dark corn syrup, granulated sugar, salt, and melted butter until smooth.
Step 3: Layer the Filling
Remove the pie crust from the refrigerator. Sprinkle the chocolate chips and toffee bits evenly across the bottom of the crust. Layer the pecan halves over the top. Carefully pour the filling over the pecans, ensuring they are coated in the liquid to prevent burning. Let the pie sit for a minute to allow the pecans to rise to the top.
Step 4: Bake the Pie
Place the pie on a cookie sheet to catch any spillage. Cover the edges of the crust with a pie crust shield or foil to prevent over-browning. Bake the pie in the preheated 450°F oven for 10 minutes.
Step 5: Adjust the Temperature and Continue Baking
Reduce the oven temperature to 350°F and bake for an additional 40–50 minutes. The pie is done when it’s puffed, only slightly jiggly in the center, and lightly cracked around the edges.
Step 6: Cool Completely
Remove the pie from the oven and let it cool completely on a cooling rack before slicing. This allows the filling to set properly.
Serving Suggestions
Serve slices at room temperature or slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.
Storage Tips
- Refrigeration: Store the pie covered in the refrigerator for up to 3 days.
- Freezing: Wrap the pie tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations
- Dark Chocolate Lovers: Use dark chocolate chips instead of semi-sweet for a richer flavor.
- Bourbon Pecan Pie: Add 1–2 tablespoons of bourbon to the filling for a boozy twist.
- Nut-Free Option: Replace pecans with chopped pretzels for a salty-sweet combination.
- Caramel Lovers: Drizzle caramel sauce over the baked pie for added decadence.
Helpful Notes
- Avoid Overbaking: The pie should be slightly jiggly in the center when removed from the oven—it will firm up as it cools.
- Chill for Clean Slices: For the cleanest cuts, chill the pie in the refrigerator before slicing.
- Customize Your Nuts: Mix in walnuts or almonds with the pecans for a unique flavor profile.
Tips from Well-Known Chefs
- Chef’s Tip: Dominique Ansel suggests toasting the pecans lightly before adding them to the pie for a deeper nutty flavor.
- Texture Trick: Christina Tosi recommends sprinkling a pinch of flaky sea salt on top of the pie after baking to balance the sweetness.
Frequently Asked Questions
1. Can I use light corn syrup instead of dark?
Yes, but dark corn syrup adds a richer flavor and color to the pie.
2. What if I don’t have toffee bits?
You can substitute with chopped Heath bars, caramel chips, or omit them for a more traditional pecan pie.
3. Can I make this pie without chocolate?
Absolutely! Simply omit the chocolate chips for a classic pecan pie with a toffee twist.
4. How can I tell if the pie is fully baked?
The pie is ready when the edges are set and puffed, and the center jiggles only slightly when shaken.
5. Do I have to use a pie crust shield?
It’s highly recommended to prevent the crust edges from overbaking. Aluminum foil works just as well if you don’t have a shield.
Final Thoughts
This Toffee Chocolate Pecan Pie combines the best of classic pecan pie with a deliciously modern twist. Whether it’s for a holiday table or a simple family dessert, this recipe is guaranteed to impress. Enjoy every gooey, crunchy, chocolatey bite!
