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Chunky Chocolate Pecan Pie

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

2 hrs

Ready

3 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Pastry
1 ¾ cups all-purpose flour
divided
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cup butter
unsalted, chilled, cut into pieces
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1 tablespoon sugar
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1 pinch salt
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1 x water
ice cold
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Filling
½ cup butter, unsalted
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½ cup sugar
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12 ounces semi-sweet chocolate
semi-sweet chips, divided, null, null
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2 ounces unsweetened chocolate
unsweetened, chopped
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1 ½ cups corn syrup, dark
1 tablespoon vanilla extract
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¼ teaspoon salt
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8 large eggs
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3 cups pecan halves
toasted
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Ingredients

Amount Measure Ingredient Features
Pastry
414 ml all-purpose flour
divided
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79 ml butter
unsalted, chilled, cut into pieces
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15 ml sugar
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1 pinch salt
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1 x water
ice cold
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Filling
118 ml butter, unsalted
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118 ml sugar
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346.8 ml/g semi-sweet chocolate
semi-sweet chips, divided, null, null
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57.8 ml/g unsweetened chocolate
unsweetened, chopped
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355 ml corn syrup, dark
15 ml vanilla extract
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1.3 ml salt
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8 large eggs
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7.1E+2 ml pecan halves
toasted
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 137057% from fat
 % Daily Value *
Total Fat 87g 134%
Saturated Fat 31g 154%
Trans Fat 0g
Cholesterol 350mg 117%
Sodium 400mg 17%
Total Carbohydrate 49g 49%
Dietary Fiber 10g 38%
Sugars g
Protein 40g
Vitamin A 23% Vitamin C 1%
Calcium 12% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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