Chocolate Pecan Pie
To continue with the Pie Month theme, I’m pulling out one of my favorite recipes and adding a dimension of chocolate to this Chocolate Pecan Pie!
Every since I can remember, pecan pie was a staple for family gatherings, granny always had a pecan pie with loads of cool whip to place atop. I loved, but was hesitant to try adding something.
My friend over the Holidays made a pecan pie with chocolate. I hadn’t tried it, just heard about it. So I thought I would give it a try and the results were AMAZING!
Our dear friends had one of our sons over for a playdate/overnight! And he was a single-dad that weekend, as his wife was traveling for work. So, I thought as a nice gesture, I would make a Chocolate Pecan Pie as a thank you for having Donavan over. I did know the pecan was his favorite.
The recipe is classic and all you have to do is place 3/4 cup of semi-sweet chocolate pieces in the bottom of the pie shell before adding the filling! The results, one of the most delicious pies. The flavors are dimensional and rich!
Here is my granny’s recipe for her famous Pecan Pie with a twist, Chocolate!
Enjoy the bake!
Chocolate Pecan Pie Recipe
1 1/4 cup all-purpose flour unbleached
1/2 cup shortening
1/4 tsp salt
3 to 4 tbs of ice-cold water
I make mine in a food processor with good results. Combine salt with flour and then add shortening to the flour mixture and mix until crumbles. Then add cold water, one tablespoon at a time until you reach the consistency of large sticky crumbles. Pour onto a floured surface and gently need. Not too much, then allow to chill a bit in refrigerator before rolling.
1 cup of light corn syrup
3/4 cup sugar
1/3 cup of melted butter
1 1/2 tsp of vanilla
1 1/4 cup of pecans
3/4 cup of semi-sweet chocolate chips
Slightly beat eggs and put in a medium bowl, add corn syrup, sugar, melted butter and vanilla, stir with a whisk or wooden spoon. Once completely combined, add your pecans.
Roll out your dough and place at the bottom of the 9″ pie plate. I used the Petal Edge for my pie. Pink like normal and then use a fork in-between the peaks of the crust dough.
I like to blind bake mine for about 10 minutes with pie weight and another 6-8 minutes with the parchment and weights removed. This ensures no soggy bottoms.
Once you pie shell has cooled, add the chocolate chips to the bottom of the pie shell before adding the filling. Cover the crust with foil to prevent becoming to dark.
Bake in a 350 degree oven for about 25 minutes with the foil and then remove the foil. I use a crust protector you can pick-up at local kitchen gadget store. After 25 minutes remove and bake for another 20 to 25 minutes. If you like your crust nice and dark, add a cream and egg wash to the crust for the final baking time.
Remove and let cool. Prepare fresh whipping cream before serving or cool whip!
Enjoy the bake!
|Nutrition Facts – Chocolate Pecan Pie|
|Amount per serving|
|% Daily Value*|
|Total Fat 27.8g||36%|
|Saturated Fat 11.8g||59%|
|Total Carbohydrate 55.3g||20%|
|Dietary Fiber 0.4g||1%|
|Total Sugars 36.3g|
|Vitamin D 9mcg||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|