chocolate pecan pie

Ok guys, confession time. I didn’t actually just make this pie. I didn’t make it recently at all, actually. I made it easy back in November, for Thanksgiving, but I didn’t want to share it AFTER Thanksgiving, since that didn’t seem to make much sense. My plan was to save this post for next November- then, this Friday morning, I saw a recipe for chocolate bourbon pecan pie on another blog. Apparently, chocolate pecan pie has something to do with the Kentucky Derby? Did anyone know that was a thing? Anyway, figured I’d go ahead and jump on the bandwagon- because is chocolate pecan pie ever a bad thing?

**Update- so, I started this post on Friday- and never got around to finishing it. So the Kentucky Derby is over now as well, but whatever- you’re getting the recipe anyway. And you’ll just have to eat some pecan pie out of season, or save the recipe for Thanksgiving. :)


For the crust:

  • 1¼ cups (5 3/8 ounces) all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 8 tablespoons cold, unsalted butter, cut into medium cubes (about 16 pieces)
  • 3 tablespoons ice cold water

For the filling:

  • 3 tablespoons unsalted butter, cut into 1-inch pieces
  • ¾ cup packed dark brown sugar
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup corn syrup
  • 1 tsp. vanilla extract
  • 1 cup pecans, toasted and chopped into small pieces
  • 6 oz. semi-sweet or bittersweet chocolate, coarsely chopped


To make the crust, briefly mix the flour, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the cubes of butter to the bowl and mix on low speed until the largest chunks of butter are about pea-sized.  Add the water to the bowl and mix on low speed just until the dough comes together.  Gently form the dough into a disc, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes.

On a lightly-floured work surface, roll the pie dough out into a 12-inch round.  Transfer the dough to a 9-inch pie plate by gently rolling it over the rolling pin and unrolling it over the pie pan.  Trim the edges as necessary and create a fluted pattern with your fingers as desired.  Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

Meanwhile, adjust the oven rack to the lower middle position and preheat the oven to 375° F.  Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads or dried brand.  Bake for about 30 minutes, or until the dough looks dry and light in color.  Carefully remove the foil and weights.  Continue baking the crust 5-6 minutes more, until light golden brown.

While the pie crust is baking, make the filling.  Melt the butter in a double boiler, or a medium heatproof bowl set over a pot of simmering water.  Remove the top pot from the double boiler, leaving the simmering water over the heat.  Stir in the sugar and salt until the butter is absorbed.  Whisk in the eggs, corn syrup and vanilla.  Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer.  Remove from the heat and stir in the pecans.

As soon as the pie shell comes out of the oven, lower the oven temperature to 275°F.  Pour the filling into the pie shell, then scatter the chopped chocolate pieces over the filling and press down gently with the back of a spoon.

Bake the pre for about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when wiggled gently.  Transfer to a wire cooling rack and allow to cool for at least 4 hours before serving.

Source: Annie’s Eats; originally from America’s Test Kitchen

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