Chocolate Pecan Pie
User Reviews
5.0
3 reviews
Excellent
Chocolate Pecan Pie
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This Southern chocolate pecan pie is a great classic. My American friend, the chef Art Smith, taught me how to make this recipe, and my friends are all in love with it.
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Ingredients
- 3 tablespoons (1 1/2 oz) unsalted butter plus more for the dish
- 1 single-crust pie pastry
- all-purpose flour for the work surface
- 1 2/3 cups Chopped Pecans
- 1 cup pecan halves
- 2 1/2 ounces semisweet or dark chocolate chopped
- 3 large eggs
- 1 cup plus 2 tablespoons firmly packed brown sugar
- 2/3 cup maple syrup (the real deal)
- 2 teaspoons vanilla extract
- 2 teaspoons bourbon (optional)
Instructions
- Preheat the oven to 350°F (176°C). Butter a 9-inch shallow pie plate or tart pan.
- Roll out the pastry on a lightly floured work surface just slightly larger than your pie plate. Carefully drape the pie crust over the rolling pin and move it to the pie plate. Place in the refrigerator.
- Place the chopped pecans and pecan halves on separate baking sheets and toast them in the oven until golden and fragrant, about 5 minutes. (Keep an eye on them at all times and don't leave them unattended. They can—and will—burn quickly.)
- Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl doesn't touch the surface of the water, stirring occasionally. When the mixture is smooth, remove it from the heat. Let cool slightly.
- In a separate bowl, beat the eggs, sugar, maple syrup, vanilla, and bourbon, if using. Beat in the melted chocolate and butter mixture.
- Place the chopped pecans in the lined pie plate and pour the chocolate mixture over the top. Arrange the pecan halves on top.
- Bake the pie for about 50 minutes, until golden and set. Serve warm or at room temperature.
Notes
- Make-ahead--The pie crust can be made and frozen up to 3 months in advance, and the pecans can be toasted up to 1 week in advance. The entire pie can be assembled and baked up to 1 day before serving. If you want to serve it warm, reheat in a 275°F oven for 10 minutes.
- Switch up the booze--Use dark rum instead of bourbon.
- Storage--Leftover pie can be stored, covered, in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
1serving
Calories
640kcal
(32%)
Carbohydrates
65g
(22%)
Protein
8g
(16%)
Fat
41g
(63%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
126mg
(5%)
Fiber
5g
(20%)
Sugar
46g
(92%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 640kcal | 32% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 126mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 46g | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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