Chunky Chocolate Pecan Pie
Submitted by red7
Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.
YIELD
6 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsThis is pecan pie turned up to eleven. A from-scratch butter pastry crust holds a gooey filling that’s double-loaded with chocolate: semi-sweet chips melted into the batter plus more chips layered over the toasted pecans before the filling goes in.
Unsweetened chocolate adds depth and keeps it from tipping into candy-bar territory. The dark corn syrup gives that classic sticky, caramel-like richness that makes pecan pie irresistible.
Baked low and slow until the filling sets and the top goes glossy, this is the kind of pie people talk about for months after Thanksgiving.
Chef Tips
- Toast the pecans beforehand. Raw pecans taste flat compared to toasted ones, and the difference is huge in the finished pie.
- Chill the pastry thoroughly before rolling. Warm dough tears, shrinks, and won’t hold its shape in the pan.
- Pour the filling slowly over the pecans and chocolate. Dumping it all at once pushes everything to one side.
- Let the pie cool to room temperature, then chill for at least an hour before slicing. The filling needs time to firm up or it’ll run everywhere.
Ingredients
Directions
Pastry:
Mix 1¼ cups flour, butter, sugar and salt together with electric mixer.
Beat on low for 5 minutes until mixture is crumbly.
Add ice water by spoonfuls while mixer is running on low speed until a dough forms.
Remove dough from bowl and place on board lightly covered with flour.
Knead into a smooth dough ball.
Flatten into a disk.
Cover with plastic and chill a few hours.
When chilled, roll out into a 15-inch circle about ⅛ inch thick.
Place in 9-inch tart pan with removable bottom.
Press into bottom and sides of pan.
Trim off excess dough leaving a 1 inch overhang.
Turn inside and crimp edge.
Cover loosely and chill 30 minutes.
Preheat oven to 325℉ (160℃).
Filling:
Heat butter and sugar in saucepan over medium-high heat, stirring constantly.
Bring to a boil.
Cook a few minutes.
Remove from heat.
Pour into mixing bowl and add half the chocolate chips and all the unsweetened chocolate.
Stir until chocolate has melted.
Add dark corn syrup, vanilla and salt.
Beat in eggs using electric mixer on medium speed one at a time.
Beat until mixture is smooth.
Place pastry shell on baking sheet.
Evenly sprinkle pecan halves over bottom of pastry.
Sprinkle remaining 6 ounces chocolate chips over pecans.
Slowly pour batter over all.
Bake pie for 1 hour.
Reduce temp to 300 degrees.
Bake another 40 minutes.
Remove pie from oven and cool to room temp.
Chill 1 hour before cutting.
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