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Chocolate Pecan Pie with Rum - Flour Covered Apron

Chocolate Pecan Pie with Rum

The filling in this chocolate pecan pie gets a little extra kick from a shot of rum. The result is a perfectly rich and chocolatey dessert, filled with crunchy pecans.

Course Dessert
Cook Time 40 minutes
Servings 1 9-inch pie

Ingredients

Buttermilk Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3-4 tablespoons buttermilk, cold

Chocolate Pecan Pie Filling

  • 3 tablespoons unsalted butter
  • 5 ounces semisweet chocolate, chopped
  • 3 large eggs
  • 1/2 cup light brown sugar
  • 3/4 cup light corn syrup
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons rum
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans
  • 1 cup pecan halves

Instructions

Buttermilk Pie Crust

  1. In a medium-size bowl, whisk together flour, sugar, and salt with a fork. Add butter and use a pastry blender (or two forks) to cut the butter into the flour mixture until incorporated and crumbles are no larger than small peas.

  2. Add buttermilk 1 tablespoon at a time, mixing with a fork until the dough becomes moistened and shaggy and starts to come together. Don't add more buttermilk than you need to. Use your hands to knead the dough and form into a ball. Flatten it slightly into a disc, wrap in saran wrap, then chill for at least an hour.

  3. Once chilled, turn the dough out onto a lightly floured surface and use a rolling pin to roll it out into a circle 12 inches in diameter. Transfer the dough to a 9-inch pie plate, trim off the excess, tuck the edges under, then flute the edges. Put the crust back in the fridge while you make the filling.

Chocolate Pecan Pie Filling

  1. Preheat the oven to 350 degrees Fahrenheit. In a small saucepan over low heat, melt the chocolate and butter together, stirring frequently. Let cool slightly.

  2. In a large bowl, whisk together the eggs, brown sugar, corn syrup, vanilla, rum, and salt. Whisk in the chocolate mixture until smooth. Fold in the 1 1/2 cups chopped pecans. 

  3. Pour filling into the prepared pie crust, then arrange the pecan halves on top in concentric circles.

  4. Bake the pie for 40-45 minutes. I recommend tenting a piece of foil over the pie halfway through, then removing it for the last 5 minutes or so to prevent over-browning. Pie may rise up in the middle while baking and will still be slightly jiggly in the center when done - this is okay, it will flatten and set as it cools.

  5. Place on a wire rack to cool completely. Cover leftovers tightly with foil and store in the refrigerator.