Thanksgiving Pecan Pie with Venchi Chocolate

Take a Thanksgiving classic to new levels with Venchi’s Chocolate Pecan Pie recipe, which includes a few special extras. We’ve turned up the chocolate flavor of our pecan pie with freshly whipped cocoa-dusted cream that helps balance out the richness of the pecan filling. The best part is when the dark chocolate chunks melt as the pie bakes and leaves a silky texture in your mouth that makes eating this pie a luxurious experience.

Take a break from all the decadent holiday eating with Venchi’s chocolate chip cookies. They’re dairy and wheat-free but still taste fluffy and intensely chocolatey.

Celebrate Thanksgiving with a chocolate pecan pie

Many of the dishes on the Thanksgiving table are made from fruits and vegetables in season during the fall months. Pecans are typically harvested in November, but this is not the only reason why they are a Thanksgiving staple.

It is believed that pecans were one of the more popular foods in Native Americans’ diets, due to its natural abundance and surprising health benefits: they found their way into American cuisine through a blending of culinary traditions, and they have since become a beloved ingredient, especially in desserts like the Thanksgiving chocolate pecan pie.

Ingredients

Start with a 9-inch pie crust, homemade or store-bought.

For the Pecan filling:

1 cup pecans

1 cup dark chocolate

4 large eggs, at room temperature

½ cup white sugar

½ cup brown sugar

½ cup corn syrup

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

1/8 teaspoon salt

For the Chocolate cream topping:

½ cup milk chocolate

1 teaspoon cocoa powder

¼ cup heavy cream

pinch of salt

6 oz. mascarpone

Instructions

First, take care of the pie filling:

Whisk the eggs, white sugar, brown sugar, corn syrup, vanilla, cinnamon, and salt in a bowl until fully combined.

Once mixed, set the bowl aside.

Then, prepare the chocolate cream topping:

Put the milk chocolate in a heatproof bowl. Set aside.

In a saucepan, heat the cream, salt, and cocoa powder over medium heat. Once it starts to boil, immediately take off the stove.

Slowly pour the hot cream over the chocolate, whisking continuously until the chocolate has completely melted and the mixture is smooth.

Chill the mixture in the refrigerator until ready to use.

How to assemble your Chocolate pecan pie:

Preheat your oven to 350°F.

Place the pie crust in a greased baking tin. Evenly distribute the chopped pecans and dark chocolate on the bottom of the crust.

Pour the pie filling over the pecans and chocolate, ensuring everything is covered.

Bake the pie for 30 minutes. After 30 minutes, cover the edges of the crust with foil or a pie crust shield to prevent burning.

Continue baking for another 15 minutes, or until the center of the pie is set but slightly wobbly. Use a food thermometer to ensure the internal temperature reaches 200°F.

Remove the pie from the oven and allow it to cool on a wire rack.

Finishing the chocolate cream topping:

Once the pie has cooled, remove the chocolate cream mixture from the fridge. Add the mascarpone and beat with an electric mixer on medium speed until soft peaks form.

Slice the pecan pie and top each slice with a generous dollop of the chocolate cream. Enjoy!

Nutrition facts

Per slice of pie – circa 150g:

733 calories

92g carbs

38g fat

8g protein

Chocolate bourbon pecan pie: a lush variation

Turn your Thanksgiving dinner into a night you’ll never forget with a bourbon and chocolate pecan pie. The amber-colored liquor perfectly represents the spice and warmth of the fall season and will infuse plenty of personality into your pie.

For a simple twist on the Venchi recipe, just swap the vanilla extract for 2 tablespoons of bourbon. This easy substitution not only enhances the flavor but also gives the pie a bold, sophisticated edge that’s perfect for the holiday table.