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Martha Stewart-Inspired Chocolate Pecan Pie

Close-up of Martha Stewart-Inspired Chocolate Pecan Pie showing its texture
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A buttery, flaky all-butter crust cradles a gooey filling of toasted pecans, bittersweet chocolate, and a touch of vanilla. Inspired by Martha Stewart’s classic holiday entertaining style, this pie balances deep caramel notes with rich chocolate and a whisper of salt. Serve slightly warm with a dollop of whipped cream for the ultimate American dessert.

Ingredients

Scale

For the Crust

  • 1 1/4 cups (156g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, cold, cubed
  • 1/4 cup (60ml) ice water

For the Filling

  • 1 cup (200g) granulated sugar
  • 1/2 cup (105g) packed light brown sugar
  • 1/2 cup (120ml) light corn syrup
  • 3 large eggs, room temperature
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups (170g) pecan halves, toasted
  • 4 ounces (113g) bittersweet chocolate, chopped

Instructions

  1. Make the crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut or rub the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Drizzle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just holds together when squeezed; do not overwork the dough or it will become tough.
  2. Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days) to chill and relax the gluten.
  3. Preheat the oven to 350°F (175°C) with a rack in the lower third. On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle, about 1/8 inch thick. Transfer to a 9-inch (23cm) pie plate, gently press into the edges, and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Freeze the crust for 15 minutes to firm up, which helps prevent shrinking.
  4. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for 5 minutes more, until the bottom looks dry but not browned. Set aside while you make the filling; reduce the oven temperature if needed to maintain 350°F (175°C).
  5. Make the filling: In a medium bowl, whisk together the granulated sugar, brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth and well combined. Stir in the toasted pecans and chopped chocolate until evenly distributed. Be careful not to whip too much air into the mixture, which can cause the top to crack during baking.
  6. Pour the filling into the warm prebaked crust, spreading the pecans and chocolate evenly with a spatula. Place the pie on a rimmed baking sheet to catch any drips.
  7. Bake for 40 to 50 minutes, until the filling is set around the edges but still slightly jiggly in the center when gently nudged. If the crust is browning too quickly, cover the edges with a pie shield or strips of aluminum foil after 25 minutes. An instant-read thermometer inserted into the center should read 160°F (71°C) for a custard-style pie.
  8. Transfer the pie to a wire rack and let cool completely, at least 3 hours, before slicing. The filling will continue to set as it cools. For clean slices, refrigerate for 1 hour before serving. Serve slightly warm or at room temperature, with whipped cream if desired.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing: Wrap the fully cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator. Make-ahead: The crust dough can be made and refrigerated up to 2 days ahead or frozen for 1 month. The baked pie can be made 1 day ahead; let it come to room temperature before serving or reheat gently. Reheating: Warm slices in a 300°F (150°C) oven for 10 to 15 minutes, or microwave individual slices for 20 to 30 seconds, until just warm.

Nutrition

Keywords: chocolate pecan pie, Martha Stewart pecan pie, chocolate pie, pecan pie recipe, homemade pie crust, holiday dessert, Thanksgiving pie, easy pecan pie, chocolate dessert, American pie

Find it online: https://marthadishes.com/martha-stewart-chocolate-pecan-pie-recipe/