A classic Deep Dish Chocolate Pecan Tart is the ultimate fall dessert that you need on your Thanksgiving table. Semisweet chocolate chips, pecan halves, and the gooiest filling are combined and baked into a deep dish tart that you won't soon forget.
As we are making our menus for one of the biggest feasts of the year, it is important to have a variety of tarts and pies that our family and guest will love. A smaller more intimate setting still deserves the best of the best when it comes to finishing off our Thanksgiving meal with dessert.
Deep Dish Chocolate Pecan Tart is a twist on the classic pecan pie that will have you wondering where it's been all your life. Using a deep dish pie pan or tart pan ensures that you have room for extra filling, which truly is the best part. The gooey filling is made with light brown sugar, eggs, butter, and corn syrup. Once you have the pie crust and filling ready, the layering fun begins! A layer of semi-sweet chocolate chips, then pecan halves, and finally the filling.
After you let it cool and set for a while, you'll discover the magic that is this dessert. The pecan pie lovers in your life will approve of this one, trust me. And if you need another dessert idea for your holiday meals, check out this pumpkin gingersnap tart. They'll look magnificent next to each other, and there will be something for everyone! Happy Holidays!
- Flour- All-purpose flour will be needed if making the crust from scratch
- Sugar- Granulated for the crust, light brown for the filling
- Butter- Unsalted will be used for the crust and the filling
- Corn Syrup- Light corn syrup for the gooey filling
- Pecan Halves- The real star of the show
- Chocolate Chips- Semi-sweet chocolate for the perfect rich flavor
- In a food processor, pulse the flour, salt, and sugar together
- Add the butter and pulse until it looks like a course meal
- Pulse and slowly add the water just until the dough comes together
- Knead the dough on a lightly floured workspace until fully combined
- Form the dough into a disc, wrap in plastic wrap, and chill for 30 minutes
- On a lightly floured surface, roll out the dough to ⅛ inch thick
- Gently press into a 9-inch deep dish tart pan, leaving 1 inch of dough hanging over the edge
- Refridgerate until ready to use
Chocolate Pecan Filling
- Whisk the light brown sugar, melted butter, and salt together in large mixing bowl
- Add eggs, corn syrup, and vanilla and whisk until fully combined
- Sprinkle the chocolate chips on the bottom of the tart, then add the pecans on top
- Pour the filling over the pecans and chocolate chips to fill the tart ¾ full
- Bake at 350 degrees for 55-60 minutes, or until the top is dark and golden and the center is only slightly jiggly
- Allow the tart to cool for one hour at room temperature and then in the fridge for another hour or two until the center of the tart is set
- Let the tart return to room temperature when you are ready to serve it. Enjoy!
Tips and FAQs for Deep Dish Chocolate Pecan Tart
- Whether you make homemade or use store bought, make sure that your crust is flakey and tender
- If you have extra pie dough left over, knead it back together and then wrap and refrigerate for another use
- You will know the pie is finished baking when the filling slightly puffs up and has a slight jiggle in the center
- Allowing the pie to cool completely before cutting is important to allow the filling to set
- Feel free to top the finished tart with whipped cream or vanilla bean ice cream and caramel sauce.
A few important baking tools needed (especially this time of year) are tart pans, pie dishes, a food processor, and a rolling pin. A 9-inch tart pan and 9-inch deep dish tart pan are both great for holding your tarts and pies. A food processor is my favorite way to make flakey and tender pie dough. And of course a rolling pin is needed for rolling dough out evenly.
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Deep Dish Chocolate Pecan Tart
- 2 ½ cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Tablespoon Granulated Sugar
- 1 Cup Unsalted Butter chilled and cut into small pieces
- ¼ to ½ Cup ice water
Pecan Pie Filling
- 1 ¼ Cup Light Brown Sugar
- 4 Tablespoons Unsalted Butter Melted
- ½ Teaspoon Salt
- 5 Eggs
- 1 ½ Cups Light Corn Syrup
- 1 Teaspoon Vanilla Extract
- 2 Cups Pecan Halves
- 1 ½ Cup Semisweet Chocolate Chips
Prepare The Pie Crust
- Place flour, salt and sugar in the bowl of a food processor and pulse to combine
- Add the chilled and cubed butter and pulse until it looks like a course meal
- Continue pulsing and slowly add water at a slow stream and process just until the dough comes together
- Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined
- Form a disc with the dough and wrap the dough in plastic wrap and refrigerate for 30 minutes
- Roll out the pie dough on a lightly floured surface to ⅛ inch thick
- Transfer the dough to a 9 inch deep dish tart pan or deep dish pie pan and gently press the dough to take the shape of the pan
- Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off by pressing down on the edge of the tart pan to create a smooth and even cut
- Refrigerate the Pie Crust until ready to use
Prepare The Pecan Pie Filling
- Preheat the oven to 350 degrees F
- In a large mixing bowl, whisk together the light brown sugar, melted butter and salt until smooth
- Add the eggs, corn syrup and vanilla extract and continue whisking until fully combined
- Sprinkle the chocolate chips on the bottom of the tart followed by the pecan halves
- Pour the pecan filling over the chocolate chips and pecan pieces to fill pie crust ¾ full
- Place the Deep Dish Chocolate Pecan Tart in the oven and bake for 55-60 minutes or until the top becomes a dark golden color, the filling starts to slightly puff up and only the very center has a slight jiggle.
- Remove the tart from the oven and allow it to cool for one hour at room temperature and refrigerate for one to two hours to allow the center of the pecan tart to set
- Once you are ready to serve, remove the pie from the refrigerator and allow it to come back to room temperature
- Serve and Enjoy!