Chocolate Pecan Pie
Coooking Temperature: 400°F/200°C/ Gas Mark 5
Calories: 29
Adjust Servings Here: 9 servings
Description
Need the recipe for the best chocolate pecan pie? This pie recipe makes all others pale in comparison. A pie filling made with melted chocolate and loaded with pecans in a rich buttery homemade pie crust.
Ingredients
Pie Crust
- 1½ cup (200 g) All purpose flour
- 4 oz (113 g) Unsalted butter (1/2 cup, 1 stick) chilled cubes
- ¼ tsp Salt
- 2 tbsp Chilled water up to 4 tbsp
Pecan pie filling
- 4 oz (113 g) Chocolate dark, bittersweet, semi-sweet
- ¼ cup (60 ml) Whipping cream
- 4 tbsp (60 g) Butter
- ¾ cup (165 g) Dark brown sugar
- ¼ cup (4 tbsp) Golden syrup or dark corn syrup
- 2 tbsp Bourbon (optional)
- 3 large Eggs
- ½ tsp Pumpkin spice or cinnamon
- ¼ tsp Salt
- ¼ tsp Nutmeg
- 1 tbsp Cocoa powder
- 2 tbsp All-purpose flour
- 1 tbsp Vanilla extract
- 7 oz (200 g) Pecans
- ½ cup (90 g) Chocolate chips (optional) bittersweet or semi-sweet
Plus
- 12 - 16 Pecan halves
Instructions
Pie crust
- Food Processor - In a food processor, add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pastry blender - You can also do this in a bowl using a pastry blender or fork (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.1½ cup All purpose flour, 4 oz Unsalted butter, ¼ tsp Salt
- Add the chilled ice water a little at a time and combine for 30 seconds more.2 tbsp Chilled water
- Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
- Dust the work surface with flour and, using a rolling pin, carefully roll the pastry into a large disc. Use your 9-inch pie plate as a guide to see how big you need it.
- Transfer the dough to the pie pan. Gently fit it to the pan with light hands, especially in the bottom edges. Cut the excess from the edges, leaving 1/2 inch for crimping. Then, crimp the edges.
- Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a tinge of a fork to prevent it from puffing during baking.
- Preheat the oven at 400°F/200°C/ Gas Mark 5
- Line the pie with parchment paper, then fill the center with pie weights or baking beans. Bake for 15 minutes – then remove the pie weights and parchment paper.
- Reduce the oven temperature to 350°F / 177°C / Gas Mark 4
chocolate pie filling
- In a microwave-safe large bowl or Pyrex cup, melt the chocolate, butter, and cream. Then, add the sugar and syrup, followed by the eggs one at a time, making sure they are all well incorporated.4 oz Chocolate, ¼ cup Whipping cream, 4 tbsp Butter, ¾ cup Dark brown sugar, ¼ cup Golden syrup , 3 large Eggs
- Next, add the salt, spice, nutmeg, cocoa powder, and flour. Stir to combine. Finally, add the bourbon, vanilla extract, chocolate chips, and chopped pecans. Followed by the chocolate chips. Stir to combine.½ tsp Pumpkin spice , ¼ tsp Salt, ¼ tsp Nutmeg, 1 tbsp Cocoa powder, 2 tbsp All-purpose flour, 1 tbsp Vanilla extract, 7 oz Pecans, ½ cup Chocolate chips, 2 tbsp Bourbon
- Pour the pecan mixture into the pre-baked pie shell. Arrange the remaining pecan halves on top.12 - 16 Pecan halves
Bake
- Bake for 30 minutes on the middle rack. Then, tent with aluminum foil, and bake for another 15 to 20 minutes until almost set.
- Cool on a wire rack to room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices.
- This pie can be served at room temperature or warm with a dollop of vanilla ice cream or whipped cream.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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