Chocolate Pecan Pie with Chocolate Ganache (American South)

american-southern-fudgydarkchocolatepecanpie The chocolate fans in your life will flip for this Fudgy Dark Chocolate Pecan Pie. It’s a chocolate lovers dessert extravaganza that takes a traditional pecan pie to the next level.

1 (9”) deep dish pie crust (homemade or frozen)
1 (10 oz) pkg dark chocolate chips, divided
4 Tbsp. salted butter
1½ cups pecan pieces, toasted, roughly chopped
1 cup dark corn syrup
½ cup brown sugar
½ cup granulated sugar
2 large eggs
2½ Tbsp. all-purpose flour, unbleached
1 tsp. pure vanilla extract

Chocolate Ganache Drizzle:
½ cup dark chocolate chips
3 Tbsp. heavy cream

To Serve:
vanilla ice cream or fresh whipped cream for serving

Perheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Spread pecans in a single layer on a baking sheet. Place into a preheated oven and toast for 6-8 minutes. Cool completely.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray a 9” deep dish pie or 10” tart pan with cooking spray.

Press crust firmly onto bottom and sides of pan. Crimp or flute edges.

Separate chocolate chips reserving 1 cup in a double-boiler or microwave safe bowl. Sprinkle remaining on bottom of crust along with toasted pecans.

Melt 1 cup chocolate chips with butter.

In a medium-size mixing bowl using an electric mixer, beat together corn syrup, brown sugar, white sugar, eggs, flour and vanilla until fully combined. Beat in melted chocolate.

Pour filling evenly into pie crust. Bake for 40-45 minutes or until set when gently shaken. Filling may puff up while baking but, will settle as it cools.

Cool for 2 hours on a wire rack.

Make the Chocolate Ganache:
Melt ½ cup of dark or semi sweet chocolate chips with 3 Tbsp. of heavy cream until smooth.

To Serve:
Serve warm, drizzled with chocolate ganache and a scoop of vanilla ice cream.

Store leftovers in an airtight container at room temperature.

Makes 10 servings.