Description
Not your typical Pecan pie, this chocolate pecan pie recipe is a fun twist on a classic holiday recipe.
Ingredients
Units
Scale
- 1 recipe Pâte Brisée
- 5 oz bittersweet chocolate
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 cup light corn syrup
- 4 eggs
- 2 cups pecans
- 1/4 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.