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Citrus Chocolate Pecan Pie ​

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10

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​​
  • ​

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.​