I absolutely love Chocolate Pecan Pie—it’s hands down one of the best desserts for Thanksgiving or Christmas. What makes it so good is the gooey mix of pecans and chocolate nestled in a flaky, buttery homemade pie crust.
Thanksgiving desserts are great, don’t get me wrong. I’m all for the classic dishes like king cake, apple pie, sweet potato Pie, pumpkin pancakes, and all things pumpkin and pecans. But here’s my one gripe: where’s the chocolate?
As a true chocoholic, I can’t help but crave a bit of chocolate even on this special holiday. That’s why this Chocolate Pecan Pie is a game-changer for me. It brings the perfect balance of tradition and chocolatey goodness to the Thanksgiving table. So, if you’re like me and need that chocolate fix, this pie is a must!
Overview: How to make Chocolate Pecan Pie Recipe?
Creating this pecan chocolate chip pie is a delightful journey that culminates in a delicious treat. To start, I craft a buttery and flaky crust by combining all-purpose flour, sugar, kosher salt, cold unsalted butter, and a touch of ice water. Using a food processor, I blend these ingredients until they resemble a coarse meal.
After a brief stint in the refrigerator, the dough is rolled out, shaped into a round, and carefully placed in a glass pie plate, creating the foundation for our delectable pie.
Moving on to the heart of the dessert, the filling is a symphony of flavors and textures. Pecans take center stage, toasted to perfection and then coarsely chopped for a delightful crunch. In a large bowl, I whisk together eggs, dark brown sugar, light corn syrup, pure vanilla extract, melted butter, a splash of bourbon, and a hint of kosher salt.
To this rich mixture, I add chopped pecans and a generous amount of semisweet or bittersweet chocolate chips, ensuring a perfect blend of sweetness and decadence.
Once the pie is expertly assembled, it’s time to let the oven work its magic. Preheated to 375°F, the pie bakes on the bottom shelf for approximately 55 minutes, or until the center is irresistibly set. A little tip: If the crust edge starts to brown too quickly, a foil shield at the halfway mark ensures a picture-perfect finish.
As the aroma fills the kitchen, I eagerly anticipate the moment to transfer the pie to a cooling rack, patiently waiting for at least an hour before slicing into this delectable creation. This pecan chocolate chip pie is not just a dessert; it’s a warm, indulgent experience that I can’t wait to share.
Also Read: Golden Milk Ice Cream With Meringue Recipe
Chocolate Pecan Pie Recipe
- Food Processor
- Mixing Bowl
- Plastic Wrap
- Rolling Pin
- 9-inch Glass Pie Plate
- Baking sheet
- Rack for Cooling
- 2 cup Pecan about 7 ounces
- 3/4 cup Dark Brown Sugar
- 3 large Eggs
- 2/3 cup Light Corn Syrup
- 1 tbsp Pure Vanilla Extract
- 2 tbsp Unsalted Butter melted
- 1/2 tbsp kosher Salt
- 3 tbsp Bourbon
- 3/4 cup Semisweet or Bittersweet Chocolate Chips
Make the Pie Crust:
- In a food processor, blend the flour with sugar and salt.
- Add the cold butter and pulse until it looks like coarse meal.
- Transfer to a bowl and mix in the ice water.
- Knead the dough a few times on a floured surface, shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface to a 12-inch round.
- Fit the dough into a 9-inch glass pie plate, trim the overhang to 1/2 inch, fold the edge under, and crimp. Refrigerate until firm.
Make the Filling:
- Preheat the oven to 375°F. Toast pecans on a baking sheet for about 8 minutes, then coarsely chop.
- In a large bowl, whisk eggs with brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until well mixed.
- Stir in pecans and chocolate chips evenly.
Bake the Pie:
- Pour the filling into the pie shell.
- Bake on the bottom oven shelf for about 55 minutes, or until the pie's center is set.
- If the crust edge browns too quickly, cover it with foil halfway through baking.
- Transfer the pie to a rack and let it cool for at least 1 hour before serving.
Frequently Asked Questions (FAQs)
What Bourbon to Use for Chocolate Pecan Pie?
To make the most elegant chocolate pecan pie, I recommend using Elijah Craig’s small batch, of overproof bourbon. This choice adds a touch of sophistication, infusing your dessert with rich butterscotch, honey, and apple flavors. However, it’s crucial to use caution with the amount of bourbon you add. Since the alcohol content in this bourbon is high, baking won’t significantly reduce its proof. Keep it subtle for a delightful balance in your pecan pie.
How to Reheat Chocolate Pecan Pie?
When it’s time to enjoy the chocolate pecan pie, you have two options: serving it cool straight from the fridge or reheating it for a warm treat. To reheat, simply pop it in the oven at 325 degrees F (165 degrees C) for 15 minutes.