Chocolate Pecan Pie
User Reviews
5
Chocolate Pecan Pie
Description
This pie combines a hand-rolled, chilled dough crust made from flour, sugar, salt, cold butter, and ice water with a filling prepared by whisking eggs, brown sugar, corn syrup, vanilla, melted butter, and salt. The filling is gently cooked on the stove until it thickens slightly, then coarsely chopped pecans and semisweet chocolate chips are folded in before being poured into the crust.
Baked at 375°F, the pie sets into a firm but tender slice that highlights the crunch of pecans and smoothness of melted chocolate. The crust adds buttery flakiness that offsets the sweet filling.
The recipe notes suggest measuring flour properly by spooning and leveling for best crust texture. Chocolate chips can be swapped for milk or bittersweet chocolate to adjust sweetness level.
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- ½ cup butter cut into small pieces, cold
- 1/4 cup water ice
Filling
- 3 egg large
- 3/4 cup brown sugar packed
- 1/3 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted
- 1/2 teaspoon kosher salt
- 2 cups pecans
- 1/2 cup semisweet chocolate chips
Instructions
Pie Crust
- In a medium bowl, whisk the flour, sugar, and salt together until combined.
- Cut in the butter until it forms a shaggy dough.
- Stir in the ice water. You may need to add in additional ice water 1 teaspoon at a time as needed for the dough to come together.
- Turn the dough a couple times and pat into a disk on a floured surface.
- Wrap in dough tightly in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll dough into a 12-inch circle.
- Lay the dough over a 9-inch pie plate.
- Fold the edges of the dough under and crimp.
- Chill until firm.
Pie Filling
- Preheat the oven to 375F.
- In a large bowl, whisk the eggs until lightly beaten.
- Whisk in the brown sugar, corn syrup, vanilla, melted butter, and salt until combined.
- Pour the egg mixture into a large saucepan, and cook, whisking regularly, just until it begins to thicken and bubble, about 3 minutes over medium.
- Coarsely chop the pecans and stir into the egg mixture along with the chocolate chips.
- Pour the filling into the chilled pie crust.
- Bake on the lower third of the oven for about 35-45 minutes, or until the center of the pie is set.
- If the pie crust begins to brown too quickly, cover with a pie shield or tent the crust with foil.
- Transfer the pie to a wire cooling rack and let rest for at least 1 hour before cutting and serving.
Notes
- Measure flour by stirring, then spooning into the cup and leveling to avoid dense crusts.
- Chocolate chips can be substituted with milk chocolate for sweeter flavor or bittersweet for less sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 589kcal | 29% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 100mg | 33% |
| Sodium | 360mg | 15% |
| Potassium | 236mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
