I am all about this Chocolate Pecan Pie right now. I am into it. So into it, in fact, that I thought about it for a year and a half before I actually made it, and then I made it six times. Six times!Some recipes take two or three tries. Some I even get on the first go. Both of this week’s took six rounds. What does that say about me? I don’t know, except that there has been A LOT of pie in my apartment lately.

(Not a bad thing.)

(Also, please come over for pie.)Chocolate Pecan Pie, y’all. It’s rich and fudgy and studded with toasted pecans—the sort of dessert that haunts my dreams. But the good kind of haunting. The kind where I get to eat pie.But I digress. The filling here is somewhere between traditional pecan pie, chocolate pie, and brownies. It’s soft, deeply chocolaty, and dense but somehow not heavy…and that’s to say nothing of the bevy of naturally caramelly pecans strewn throughout. Add to that that it’s all wrapped up in flaky All-Butter Pie Dough and…best pie ever?!I cannot overstate how delicious this is, with or without whipped cream and shaved chocolate. It’s a guaranteed Turkey Day slam dunk! I mean, it’s also a slam dunk when you’re hovering over it at 1am on a random Tuesday, evening out edges and eating it with your fingers like a wild animal, but I somehow think your guests will prefer the former.

Chocolate Pecan Pie
makes one 9-inch standard pie

2 cups pecan halves, chopped + more for topping
1 unbaked pie crust (I used 1/2 recipe All-Butter Pie Dough)
3 large eggs, room temperature
1/3 cup light brown sugar, packed
2 tablespoons unsweetened cocoa powder (natural or dutch process)
1/2 teaspoon Kosher or sea salt
2/3 cup light corn syrup (or golden syrup)
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, cut into pieces

Egg wash:
1 large egg
1 teaspoon water

For serving:
whipped cream
shaved bittersweet chocolate

Place the oven rack in the bottom-third position. Preheat oven to 400F.

Scatter chopped pecans on a dry rimmed baking sheet. Place in the oven and toast 5 minutes, or until fragrant. Do not burn.

On a floured surface, use a rolling pin to roll pie dough to a 12-inch diameter. Fit in pie plate. Cut excess to 1/2-inch, and crimp as desired. Chill pie crust.

Make the filling. In a large mixing bowl, whisk eggs, light brown sugar, cocoa powder, and salt until combined. Mix in corn syrup and vanilla.

Combine bittersweet chocolate and butter a medium microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Allow to cool 2-3 minutes just so it’s not screaming hot.

Whisking constantly, add chocolate mixture to egg mixture.

Remove pie plate from the refrigerator and place it on top of a rimmed baking sheet (for ease of removal from the oven). Place chopped pecans in the bottom of the pie crust. Pour chocolate filling over the top. Scatter more pecan halves over the top, if desired.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork. Brush mixture over exposed crust.

Bake pie 15 minutes. Turn down the heat to 350F and continue to bake 30-40 minutes, loosely tenting with foil at the 15 minute mark. Pie is done when the center jiggles just slightly when the pan is jostled.

Let pie cool completely on a rack. Serve at room temperature with whipped cream and shaved chocolate, if desired.

Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to five.