Chocolate Pecan Pie
User Reviews
5
Chocolate Pecan Pie
Description
This Chocolate Pecan Pie recipe begins with an unbaked pie crust into which a batter is poured. The filling blends large eggs beaten with sugar and salt until light and thick, followed by addition of flour and espresso powder for structure and enhanced flavor. Melted and cooled unsalted butter, vanilla extract, bittersweet chocolate chips (or a mix of semi-sweet or chunks), and diced toasted pecans are stirred in.
The pie is topped with whole pecan halves that toast during baking, adding texture and a classic appearance. Baking starts at 375°F for 30 minutes, then the pie is tented with foil and baked an additional 15 minutes until the crust and top become golden brown. Cooling before serving allows the filling to set.
The resulting pie offers a dense, custard-like interior rich with chocolate and pecan flavors, accented by the subtle espresso powder which intensifies the chocolate. It serves 8 to 10 portions and can be complemented with ice cream or whipped cream.
Variations include using different nuts or chocolate types depending on preference or to use leftover ingredients. Nutrition will vary accordingly based on chocolate and nuts selected.
Ingredients
- 1 pie crust unbaked
- 2 egg room temperature, large
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup butter melted and cooled, unsalted
- 2 teaspoons vanilla
- 1 1/3 cups bittersweet chocolate chips or a combination, or semisweet chocolate chips or chunks
- 2/3 cup pecans diced, toasted in a 350°F oven till golden, 8 to 10 minutes
- 2/3 cup pecans left whole. (for the top)
- 1 teaspoon espresso powder (optional, but it definitely intensifies the flavor)
Instructions
- Preheat oven to 375 degrees F.
- Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.
- Stir in the flour, espresso powdered, the cooled, melted butter; vanilla, then the chocolate chips or chunks and the diced pecans.
- Pour the batter into the unbaked pie crust, then press the remaining 2/3 cup pecan halves on top.
- Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
- Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired.
- Yield: one 9" pie, about 8 to 10 servings.
Notes
- Any nut can be used in place of pecans; walnuts are a suitable substitute.
- Various chocolates such as bittersweet, semi-sweet, or semi-sweet chunks can be combined depending on what is available.
- Chocolate choice affects calorie and carbohydrate content, with milk chocolate being higher than darker varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 630kcal | 32% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 180mg | 8% |
| Potassium | 292mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 37g | 74% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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