Deep Dish Double Chocolate Pecan Skillet Pie

**Deep Dish Double Chocolate Pecan Skillet Pie**

*A Rich, Gooey, and Decadent Dessert Baked Right in Your Cast-Iron Skillet*

---

### Introduction

When your sweet tooth demands something indulgent, rustic, and wildly satisfying, look no further than this **Deep Dish Double Chocolate Pecan Skillet Pie**. Imagine the marriage of a molten brownie and a gooey pecan pie—baked in a cast-iron skillet for that perfect crispy edge and molten center. This dessert delivers layers of texture and flavor: a chocolate chip cookie-like crust, a rich fudgy middle, crunchy toasted pecans, and a hint of sea salt to balance the sweetness.

Ideal for serving straight from the oven with scoops of vanilla ice cream, this dessert is a crowd-pleaser that turns any gathering into an event. Whether it's a weekend indulgence, a potluck centerpiece, or a cozy holiday treat, this skillet pie offers deep, chocolate-forward satisfaction with a Southern twist.

---

### Ingredients

#### For the Chocolate Base:

* 1 cup (2 sticks) unsalted butter

* 1 ½ cups packed brown sugar

* ½ cup granulated sugar

* 1 teaspoon vanilla extract

* 2 large eggs

* 1 egg yolk

* 1 ½ cups all-purpose flour

* ½ cup unsweetened cocoa powder (preferably Dutch-processed)

* 1 teaspoon baking soda

* ½ teaspoon baking powder

* ½ teaspoon salt

* 1 cup semisweet chocolate chips or chunks

* 1 cup chopped dark chocolate (60–70% cocoa)

#### For the Pecan Topping:

* 1 cup pecan halves or large pieces

* 2 tablespoons unsalted butter

* ½ cup light corn syrup or maple syrup

* ⅓ cup brown sugar

* 1 teaspoon vanilla extract

* Pinch of salt

* Optional: 1 tablespoon bourbon

---

### Equipment

* 10- or 12-inch cast-iron skillet

* Mixing bowls

* Whisk and spatula

* Saucepan

---

### Instructions

#### Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 10- or 12-inch cast-iron skillet with butter or non-stick spray. You can also line the bottom with parchment paper for easier cleanup.

---

#### Step 2: Make the Double Chocolate Base

1. In a large saucepan or microwave-safe bowl, melt the **butter** until just liquified. Whisk in the **brown sugar** and **granulated sugar** until the mixture is glossy and well combined.

2. Add the **vanilla extract**, then beat in the **eggs and egg yolk**, one at a time, until the mixture is smooth and slightly thickened.

3. In a separate bowl, whisk together the **flour**, **cocoa powder**, **baking soda**, **baking powder**, and **salt**.

4. Slowly fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until combined; do not overmix.

5. Gently fold in the **chocolate chips** and **chopped dark chocolate**. The batter will be thick and fudgy.

6. Spoon the chocolate batter into the prepared skillet and smooth the top with a spatula.

---

#### Step 3: Prepare the Pecan Topping

1. In a small saucepan, melt the **butter** over medium heat. Stir in the **corn syrup (or maple syrup)**, **brown sugar**, **vanilla**, and a pinch of **salt**. Bring to a gentle simmer and cook for 2–3 minutes, stirring constantly.

2. Remove from heat and stir in the **pecans**. If using **bourbon**, add it now.

3. Carefully spoon the pecan mixture over the chocolate batter in the skillet. Spread evenly so that every bite gets some pecan magic.

---

#### Step 4: Bake the Skillet Pie

Bake the pie in the preheated oven for **35–40 minutes** (for a 10-inch skillet) or **30–35 minutes** (for a 12-inch skillet), or until the edges are firm and crispy but the center is still slightly soft and gooey. A toothpick inserted 2 inches from the edge should come out clean, while the center should still be moist.

If the pecans start to brown too quickly, tent the skillet with foil for the final 10 minutes.

---

#### Step 5: Cool Slightly and Serve

Let the pie cool for about **15–20 minutes** before serving. This allows the center to firm up slightly while still staying gooey. Serve slices warm, straight from the skillet, topped with **vanilla ice cream**, **whipped cream**, or even a drizzle of **chocolate or caramel sauce**.

---

### Tips & Variations

* **Add espresso powder** to the batter to deepen the chocolate flavor.

* **Use dark corn syrup** for a richer, more robust topping.

* **Mix in chopped toffee, white chocolate, or dried cherries** for a custom twist.

* For a gluten-free version, substitute a 1:1 gluten-free flour blend.

* Want to skip the pecans? Top with just chocolate chips and marshmallows for a brownie s’mores version.

---

### Storage

Leftovers can be stored tightly covered at room temperature for up to **3 days**, or refrigerated for up to **5 days**. Reheat individual portions in the microwave for 20–30 seconds to bring back that gooey warmth.

---

### Conclusion

The **Deep Dish Double Chocolate Pecan Skillet Pie** combines rustic charm with bakery-level indulgence. The contrast between the molten chocolate center and caramelized pecan topping creates an unforgettable dessert experience. It's simple to prepare, hard to mess up, and easy to devour—especially when shared with loved ones. Grab a spoon, your cast-iron skillet, and a scoop of ice cream, and let dessert be the star of your table.

Would you like a printable version or a variation with salted caramel?