Chocolate Pecan Pie

 

This Chocolate Pecan Pie is a rich chocolaty nutty dessert perfect for fall days and holiday season Flaky buttery pie crust filled with crunchy pecans and chocolate filling by far one of the best combinations ever To print the recipe check the full recipe on my blog Ingredients Makes about 10 servingsPastry Dough1 1 4 cups 160g all purpose flour1 tsp 5g sugar1 4 tsp 1g salt1 2 cup 113g unsalted butter chilled cut into small 1 2 inch cubes1 egg yolk2 tbsp 30ml ice waterPecan Filling2 eggs room temperature1 cup 100g dark brown sugar1 4 cup 50g white sugar1 2 tsp 2g salt1 2 cup 113g unsalted butter melted1 tbsp 15ml milk1 tsp 5g vanilla extract1 tbsp 10g all purpose flour2 cups 200g pecans divided4 oz 120g semisweet chocolate chips or chunks1 Prepare the crust In a medium bowl whisk flour with sugar and salt Incorporate butter using a pastry blender a fork or a pastry processor until crumbs are formed Add egg yolk and water and stir until incorporated 2 Wrap the dough in plastic wrap shape into a disk and refrigerate for at least 1 hour 3 Slightly grease a 8 9 inch 20 23 cm pie pan 4 On a lightly floured surface roll the dough until it s about 12 in 30cm in diameter 5 Line the pan with the rolled dough and press the edges Trim the excess dough and refrigerate for 30 minutes 6 Preheat oven to 350F 180C 7 Prick the crust with a fork Line the crust with parchment paper and fill with pie weights or beans Bake for 20 minutes 8 Remove the parchment paper and weights and bake for 10 minutes more 9 Let it cool slightly on a cooling rack 10 Prepare the filling In a large bowl mix eggs with both sugars and salt until smooth and well combined Add melted butter milk and vanilla extract In the end incorporate flour Fold in 1 cup pecans and chocolate chips 11 Slowly pour the filling into the prepared crust Decorate the top with pecan halves 12 Cover the pan with aluminum foil and bake the pie for 45 minutes Remove the aluminum foil and continue baking for 10 15 minutes until the center jiggles slightly 13 Cool completely before serving Serve at room temperature with fresh whipped cream or 14 The pie can be stored covered up to 3 5 days on the countertop Enjoy Follow me

 

 

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