Chocolate Tahini Pecan Pie
Rated 4.4 stars by 21 users
Servings
8
Cook Time
70 minutes
Ingredients
1¾ cup pecan halves
3 Tbsp unsalted butter
¾ cup semisweet chocolate chips, divided
-
⅓ cup Soom Chocolate Sesame Spread, plus more for topping
4 large eggs
¾ cup dark corn syrup
½ cup packed light brown sugar
1 Tbsp cocoa powder
1 Tbsp vanilla extract
½ tsp sea salt
1 (9-inch) prepared pie crust, thawed according to package instructions
For serving (optional): cool whip or whipped cream, chocolate shavings
Directions
Preheat oven to 350ºF. Spread pecans on a rimmed baking sheet; bake for 8 minutes, until toasted and fragrant. Set aside.
In a small saucepan, melt butter over medium heat. Once melted, stir in ½ cup of the chocolate chips followed by Soom Chocolate Sesame Spread. Cook, stirring often, until the chocolate chips are melted and the mixture is smooth. Let mixture cool.
Crack eggs into a large mixing bowl; whisk well. Add corn syrup, brown sugar, cocoa powder, vanilla, and sea salt; mix well until combined. Gradually stream in melted chocolate mixture, whisking constantly, until smooth.
Add pecans to prepared pie crust. Scatter remaining ¼ cup chocolate chips overtop. Slowly pour egg mixture over pecans and chocolate chips. Carefully transfer pie to a baking sheet, and place in the center rack of the oven. Bake for 40 to 50 minutes, until the filling is just set.
Remove pie from oven and let cool completely on a wire rack before serving, about 4 hours total. (You can also expedite cooling by refrigerating pie after 1 hour of sitting at room temperature.)
When ready to serve, top each slice of pie with a dollop of cool whip or whipped cream, and a drizzle of Soom Chocolate Sesame Spread.
Recipe Note
Dietary Preferences: Family-Friendly
Seasonality: Winter, Fall
Photography Credits: Jamie Vespa of Dishing Out Health
Mindy
March 26, 2025
This pie is exquisite! Very rich, and oh so chocolatey. I will definitely make this again! However, I wonder if this should have been made using a deep dish pie crust? My standard 9" pie pan would have overflowed if I had used all of the filling. Not a problem, since I used a shallow dish to bake the extra filling (a cook’s treat?). BTW, I did pre-bake my crust to ensure a flaky crust. Perfection. Thank you for sharing this recipe!