how to make chocolate pecan pie
This Chocolate Pecan Pie is a rich, chocolatey dessert perfect for fall days and the holiday season. Muffin crust with crunchy pecans and chocolate filling… is by far one of the best combinations ever and a perfect Thanksgiving dessert.
Source:Home Cooking Adventure
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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 semi-chocolate pieces
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 egg yolks and water and stir until combined.
2. Wrap the dough in cling film, shape into a plate and place in the refrigerator for at least 1 hour.
3. Grease an 8-9 inch (20-23 cm) cake pan.
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 off excess dough and place in the fridge for 30 minutes.
6. Preheat oven to 350F (180C).
7. Use a fork to poke the crust. Line the pie crust with parchment and fill it with a filling or bean curd. Bake for 20 minutes.
8. Remove parchment and weights and bake for another 10 minutes.
9. Let cool slightly on the 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 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!