How To Make Chocolate Pecan Pie

This Chocolate Pecan Pie is a rich, chocolatey dessert perfect for fall days and the holiday season. Soft buttery pie crust with crunchy pecans and chocolate filling.

Source: Home Cooking Adventure

Ingredient

Makes about 10 servings

Pastry Dough
1 1/4 cups (160g) all-purpose flour
1 teaspoon (5g) sugar
1/4 teaspoon (1g) salt
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2 inch) cubes
1 egg yolk
2 tablespoons (30ml) ice water
Pecan Filling
2 eggs, room temperature
1 cup (100g) dark brown sugar
1/4 cup (50g) white sugar
1/2 teaspoon (2g) salt
1/2 cup (113g) unsalted butter, melted
1 tablespoon (15ml) milk
1 teaspoon (5g) vanilla extract
1 tablespoon (10g) all-purpose flour
2 cups (200g) pecans, divided
4 oz (120g) chocolate chips or half-weekly chocolate chips

1. Prepare the crust. In a medium bowl, beat flour with sugar and salt. Blend the butter with a pastry blender, fork, or pastry processor, until crumbs form. Add the egg yolks and water and stir until well combined.

2. Wrap the dough in cling film, shape into a plate and place in the refrigerator for at least 1 hour.

3. Grease the pan 8-9 inches (20-23 cm).

4. On a lightly floured surface, roll the dough until it is about 12 in (30cm) in diameter.

5. Line the pan with the rolled dough and press the edges. Trim excess dough and place in the refrigerator for 30 minutes.

6. Preheat oven to 350F (180C).

7. Poke the crust with a fork. Line the pie crust with parchment and fill the cake or bean masses. Bake for 20 minutes.

8. Remove parchment and weights and bake for another 10 minutes.

9. Let cool slightly on cooling rack.

10. Prepare the filling. In a large bowl, mix eggs with both sugar and salt until smooth and creamy. Add melted butter, milk, and vanilla extract. Finally combine the flour. Fold in 1 cup of pecans and chocolate chips.

11. Slowly pour the filling into the prepared pie crust. Garnish the top with pecans.

12. Cover pan with aluminum foil and bake for 45 minutes. Remove the aluminum foil and continue to bake for 10-15 minutes, until the center of the cake is slightly browned.

13. Cool completely before serving. Serve at room temperature with whipped cream or

14. Cakes can be stored for 3-5 days on the countertop. Interesting!