Chocolate Pecan Pie

Submitted by:
Lusciously rich for a special occasion.

Difficulty: Easy - for beginners
Serves: 8-12

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert · chocolate · pie · pecan ·

Ingredients

Pie Crust

1 ½ c. all-purpose flour
½ t. salt
1/4 lb. cold, unsalted butter
4 T. ice water

OR

Purchased ready-to-bake crust

Filling
1 ½ c. pecans, chopped
1 1/4 c. semisweet chocolate chips
1 T. all-purpose flour
1/4 lb. unsalted butter, softened
½ c. dark brown sugar
3 eggs
1/4 t. salt
2 t. vanilla extract
1 T. bourbon
½ c. light corn syrup

Method

Crust

Partially pre-bake a purchased pie crust in a 9" pan 5-7 minutes at 450° F.

OR

In a food processor with metal blade, pulse flour, salt & butter until crumbly. Sprinkle on water gradually while pulsing until the dough forms a rough mass. Pat into a disk, wrap in plastic and refrigerate for 30 minutes. Preheat oven to 350°F. Roll out dough and fit into 9" pie pan. Flute edges. Prick bottom. Bake with pie weights for 15 minutes OR line with foil and fill with dried beans or rice, bake 10 minutes, remove foil and beans, bake an additional 5 minutes.

Filling

Reduce oven temperature to 325°F.

Toss together the pecans, chocolate chips and flour. Set aside.

Beat together the butter and brown sugar until soft & fluffy. Beat in eggs, one at a time, beating well after each addition. Add salt, vanilla, bourbon, & corn syrup. Beat only until mixture is smooth.

By hand, stir in the nut mixture.

Scrap into the pie shell and bake 35-50 minutes until center is set and tester inserted in center comes out clean.

Cool completely before serving. Can be stored at room temperature for 2 days & up to a month in the freezer.

Cut in small pieces, as very rich.

[Slightly adapted from Chocolate for Christmas by Maria Robbins]

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.