Chocolate and pecans are a match made in heaven. Pecan pie is sweet, so, it isn’t surprising that adding melted chocolate to the pecan pie is a complete game-changer. And, the best thing about this is that you can use dark or bittersweet chocolate, which cuts down on the sweetness.
Why is this the best pecan pie
This is a simple and easy recipe that can be made ahead of time. Therefore, it’s the perfect dessert for festive days like Thanksgiving and Christmas. Most of the ingredients are easy to find or pantry staples. In fact, most of them have easy substitutionsUnlike the classic pecan pie that is very sweet, using melted dark or bittersweet chocolate helps cut down on the sweetness. It also had a wonderful texture that’s soft and melts in the mouth. You can even add chocolate chips to the pie for a little crunch. There are two components to making this pie.The pie crust – I am using my homemade pie crust. But, you can certainly use a ready-to-roll store-bought crust. The filling – a very simple and easy filling that takes just 5 minutes to make. But, you can also make it up to 2 days ahead of time. This pie can be served at room temperature or warm with a dollop of vanilla ice cream, whipped cream as well as some caramel sauce.
Chocolate Pecan Pie Recipe
Pie crust
Food Processor – In a food processor add the flour, salt, 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.Add the chilled ice water a little at a time and combine for 30 seconds more.Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don’t over-mix or pulse too much.
Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.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 or 9-inch tart pan as a guide to see how big you need it.Pro tip – If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, and press the broken edges together with your fingertips.
Transfer the dough to the pie pan. Gently fit it to the pan especially on the bottom edges with light hands. Cut the excess from the edges leaving 1/2 inch for crimping. Then, crimp the edges.Pro tip – for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger.Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a ting of a fork to prevent it from puffing during baking.Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out.Preheat the oven at 400°F/200°C/ Gas Mark 5Line 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.Pro tip – while you can add the pie filling to an unbaked pie shell, prebaking the crust gives a wonderfully flaky, not soggy pie crust.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 it is all well incorporated.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.Pour the pecan mixture into the pre-baked pie shell. Arrange the remaining pecan halves on top.
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.Pro tip – tenting with a foil will prevent the pecans from getting too dark while baking.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.Pro tip – When baked, the pie has a slight rise but as it cools it will settle again.This pie can be served at room temperature or warm with a dollop of vanilla ice cream or whipped cream.
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