Chocolate Pecan Pie
Clearly, I love pecans. Their rich, buttery flavor is perfect! In the last month I've posted pecan cupcakes , cookies, more cookies, and pancakes - so why not follow up with a pie?! I'm a bit picky about my pecan pies: they cannot be too gooey. There is little more disappointing than biting into a pecan pie and discovering you only have a little sliver of nut and a big mouthful of corn syrup. Gross. This pie, however, is not gross (Would I do that to you? Come on.).
Please excuse the pie crust deformity - there were some issues (including one dropping of the pie).
This pie has a thicker texture than the typical gooey pecan pie, giving it a body and flavor you really can't stop eating. The chocolate is sweet enough to be delicious, but not sweet enough to overpower the pecans - resulting in a perfect blend of chocolate and pecan. The crème de cacao gives the pie a little kick, but is totally optional if you don't like a boozy tinge in your desserts.
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Chocolate Pecan Pie
- Prep Time: 20 mins
- Cook Time: 75 mins
- Total Time: 1 hour 35 minutes
- Yield: 1 pie 1x
Description
Not your typical Pecan pie, this chocolate pecan pie recipe is a fun twist on a classic holiday recipe.
Ingredients
- 1 recipe Pâte Brisée
- 5 oz bittersweet chocolate
- 1 cup sugar
- ½ cup unsalted butter
- 1 cup light corn syrup
- 4 eggs
- 2 cups pecans
- ¼ cup dark crème de cacao
- whipping cream
Instructions
- Preheat oven to 425 F.
- Roll out pastry dough and fit to a 10 inch pie plate.
- Line with foil and pie weights, bake for 10 to 12 minutes.
- In a food processor, pulse the chocolate and sugar together until chocolate is in small pieces. In a saucepan, melt butter and corn syrup together. With the processor running, pour in melted butter and corn syrup mixture until chocolate is melted and everything is mixed together.
- Add eggs, creme de cacao, and pecans and pulse until incorporated - not very much.
- Pour mixture into the warm pie shell, reduce oven temperature to 350 F, and bake for 60 minutes.
- You may need to cover the crust if it begins to brown too much. Allow pie to cool before serving.
- Serve at room temperature with whipped cream.
Notes
- The original recipe calls for 2 extra tablespoons of sugar, which I have omitted. If you like a sweeter pie, either add the extra sugar or use semi-sweet chocolate rather than bittersweet.
- If you prefer bigger chunks of pecans, mix them in by hand after mixing all other ingredients with the food processor.
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