Chocolate Chunk Pecan Pie
Halloween is officially over. Now is the perfect time to start researching what treats to make this holiday season. And I think this Chocolate Chunk Pecan Pie is one you’re going to love.
This Chocolate Chunk Pecan Pie is perfect if you like your pie a little less sweet.
Why Warm Pie Crust?
For awhile I’ve always thought that pecan pie just wasn’t for me. Many times they are too sweet and the crust seems a little soggy and/or raw. And at one point in my life I just swore it off completely. But after learning some tips from America’s Test Kitchen, I now know that whole soggy crust thing is easily fixed by making sure your warm pie filling goes into your pie crust while the pie crust is still warm.
Dark brown sugar and light corn syrup give this pie a wonderful pecan praline flavor. And just when you think it couldn’t get any better, we add 3 types of chocolate to it! Semisweet, milk, and white chocolate takes this Chocolate Chunk Pecan Pie up a notch.
Homemade Whipped Cream or vanilla ice cream pairs perfectly with this pie. I don’t think this pie could get any better. It’s my new favorite and will be making an appearance at my Thanksgiving table this year.
Quick tips for baking a perfect pecan pie:
1. Adding warm filling into a warm pie crust helps keep the crust from getting soggy.
2. Baking the pie low and slow helps keep the filling from curdling.
3. Add chocolate!
Maybe you’re more of a traditionalist? That’s cool, give this classic Pecan Pie a try.
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Adapted from Cook’s Illustrated
- 1 ¼ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon table salt
- 6 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
- 4 tablespoons shortening, cut into 2 pieces and chilled
- 2 tablespoons vodka
- 2 tablespoons ice water
- 3 tablespoons unsalted butter, cut into 1-inch pieces
- ¾ cup dark brown sugar
- ½ teaspoon table salt
- 2 large eggs
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup whole pecans, (4 ounces), toasted and chopped into small pieces
- 2 ounces semisweet chocolate, chopped into ¼-inch pieces
- 2 ounces milk chocolate, chopped into ¼-inch pieces
- 2 ounces white chocolate, chopped into ¼-inch pieces
- In a food processor, combine ¾ cup flour, sugar and salt, and process about 5 seconds. Sprinkle chilled butter and shortening on top and continue to process until incorporated and mixture forms uneven clumps, about 10 seconds
- Scrape down the sides of the processor bowl to redistribute and pour remaining ½ cup flour on top. Pulse until combined and is evenly distributed about 6 pulses.
- Transfer mixture to a large bowl and sprinkle vodka and ice water on top and with a rubber spatula, press and fold dough until dough sticks together.
- Once the dough comes together, place dough on a sheet of plastic wrap and flatten to a 4-inch disk. Wrap dough tightly with plastic wrap and chill in the refrigerator for 1 hour. Let dough sit out on the counter for 10 minutes before rolling out.
- Adjust an oven rack to the middle position and heat oven to 425 degrees. Roll dough out to a 12-inch round on a lightly floured work surface. Loosely wrap dough around rolling pin and place in a 9-inch pie plate, letting access dough hand over the edge. Gently press dough unto the pie plate by lifting the edges and pressing the bottom and up the sides with dough, being careful not to stretch the dough. Leave excess dough hanging over the edges of the pie plate and loosely wrap with plastic wrap and refrigerate for until the dough is firm, about 30 minutes.
- Trimoverhang, leaving a ½-inch excess over the edge and tuck under itself so the dough is flush with the pie plate edge. Crimp dough evenly around the edges and refrigerate dough, loosely covered in plastic wrap in the refrigerator for 15 minutes or until the dough is chilled and firm.
- Line the pie dough with a double layer of aluminum foil, covering the edges to keep them from burning and fill with pie weights or dry beans.
- Bake for 15 minutes, until the dough is dry. Remove the weights and foil and continue to bake until the crust has turned golden brown, about 10 to 12 minutes. Transfer pie crust to a cooling rack and set aside.
- Meanwhile, adjust an oven rack to the lower-middle position and heat oven to 250 degrees. Melt butter in a medium heatproof bowl set in a skillet of just below simmering water. Remove the bowl from the skillet and mix in sugar and salt with a wooden spoon until the butter is absorbed. Whisk in eggs, then corn syrup and vanilla extract. Return the bowl to the hot water and stir until mixture is shiny and hot, about 130 degrees. Remove from the heat and stir in pecans.
- Pour pecan mixture into warm pie shell and scatter chocolate pieces on top of pecan mixture. Gently press the chocolate into the filling with the back of a spoon and bake until the center feels set but soft, about 50 to 60 minutes. Transfer pie to a rack to cool completely, about 4 hours. Serve with whipped cream or vanilla ice cream.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 428 Total Fat: 26g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 58mg Sodium: 231mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 2g Sugar: 33g Sugar Alcohols: 0g Protein: 4g
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