Pecan pie but not just any pecan pie… pecan pie topped with a layer of chocolate orange zest ganache. Pecan pies are one of our favorite pies and this version has two of our favorite flavors incorporated – chocolate and orange. We made the chocolate orange zest topping with local citrus and dairy. It’s insanely decadent and perfect for the holidays.
Plus, if baking’s not your thing or you’re short on time (we all know how hectic the holiday season can be), we’ve got you covered! You can recreate this recipe by pouring the same topping over a store bought pecan pie!
Tips for the best Pecan Pie:
- Pecans: To ensure the best flavor, we purchase pecans grown in the USA. We also like to pop them in the freezer for optimum freshness. Once we are ready to bake, we let them come to temperature and store the rest in the freezer until we are ready to use.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother filling.
- Bourbon Note: The bourbon adds depth, but feel free to omit for a non-alcoholic version.
- Ganache Setting: To ensure the ganache layer is set, the pie must cool at room temperature for at least 1 hour.
Pecan Pie Ingredient Notes:
Pecan Pie Filling
- Butter: Opt for high-quality salted butter for the best flavor.
- Dark Brown Sugar: The dark brown sugar provides a deep, caramel-like sweetness crucial for the pecan pie filling.
- Eggs: Room temperature eggs incorporate more evenly into the batter, resulting in a smoother texture.
- Vanilla Bean Paste/Extract: Vanilla makes almost everything better in our book.. And this pecan pie is no exception. The vanilla enhances the overall flavor. We prefer vanilla bean paste here, but extract also works.
- Dark Corn Syrup: Essential for sweetness and the classic gooey texture of pecan pie.
- Bourbon (Optional): Adds a subtle warmth; omit if you prefer a non-alcoholic version.
- Orange Zest: Elevates the filling with citrusy notes. If you prefer a classic flavor, this can be omitted.
Orange Zest Chocolate Ganache
- Dark Chocolate: Use at least 70% cocoa for a rich and intense chocolate flavor.
- Butter: Adds a smooth and velvety texture to the ganache while helping it firm up slightly at room temperature
- Sugar: Balances the bitterness of dark chocolate.
- Heavy Cream: Heavy cream is what helps create the creamy chocolate ganache.
- Vanilla Extract: Enhances the overall chocolate flavor.
- Orange Zest: Infuses a bright, citrusy aroma into the ganache.
Pecan Pie FAQ:
Q: Can I make this pie ahead?
Absolutely! The pie can be made a day in advance and left at room temperature. Add the ganache just before serving for optimal freshness.
Q: Can I freeze the pie?
While the pie itself freezes well, it’s recommended to add the ganache after thawing to maintain its smooth texture.
Q: Any alternatives to bourbon?
The bourbon can be left out of this recipe. It is entirely optional, but adds a depth of flavor to the pie.
Q: How do I store leftovers?
Cover leftovers with plastic wrap and store at room temperature.
Q: Can I use milk chocolate instead of dark?
Yes, but be mindful of sweetness. If using milk chocolate, the ganache will be sweeter than if using dark chocolate. Since the pecan pie is already sweet, we like to use 70% dark chocolate for this recipe.
Citrus Chocolate Pecan Pie
Ingredients
- 1 baked pie shell
Pecan Pie Filling
- 6 Tbsp. salted butter room temperature
- 3/4 cup dark brown sugar packed
- 3 large room temperature eggs
- 1 Tbsp. vanilla bean paste or 1 tsp. vanilla extract
- 1 cup dark corn syrup
- ½ tsp. salt
- 2 Tbsp. bourbon optional
- Zest 1 orange
- 2 cups pecans
Orange Zest Chocolate Ganache layer
- 4 oz dark chocolate chopped
- 2 Tbsp. butter
- ⅓ cup sugar
- ⅓ cup heavy cream
- 2 tsp. vanilla extract
- ¼ tsp. kosher salt
- Zest 1 orange
- Flaky sea salt for topping optional
Instructions
Pie Filling
- Ensure you have a pre-baked (blind baked) pie shell ready for filling
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer or with a hand mixer, cream together the room temperature butter and brown sugar. Mix on medium speed for 1-2 mins
- After the butter and sugar are well combined, add in the eggs one at a time. Mix the eggs and butter mixture together until fully incorporated
- Add the vanilla bean paste or vanilla extract, dark corn syrup, salt, bourbon (optional), orange zest into the mixer and mix until combined. Set the filling aside
- Lay the pecans in an even layer on the bottom of the pre-baked 9” pie shell.
- Pour the filling over top. Be sure to only fill until the pie filling is just under the rim. (note: be careful not to overfill the pie as it will puff slightly when it bakes.)
- Bake for 50 mins to 1 hour. You will know the pie is done if you shake it and there is just a slight jiggle in the middle of the pie
- Remove from oven and cool before topping with the chocolate layer
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Orange Zest Chocolate Ganache layer
- To make the ganache, add dark chocolate, butter, salt, and vanilla into a bowl. Set aside
- In a small pan over medium heat, heat cream and sugar until hot, but just before boiling
- Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
- Add the orange zest and stir
- Pour the ganache over the cooled pecan pie. Set aside to set for at least 1 hour before serving.
