Comments on: Not pumpkin. Not apple. Not even blueberry. Chocolate Chunk Pecan Pie, anyone?

By: tigerlily09

tigerlily09 — Fri, 25 Nov 2011 18:00:50 +0000

I can’t say enough good things about this pie. I baked it for Thanksgiving and it was a big hit. I’m more of a cookie enthusiast and I’ve only made a few pie crusts in my time. I was really nervous about doing this right and the step-by-step instructions (especially with the photos) really helped. I made the best pie crust of my life! It was flaky and tender, if not the most beautiful. Personally I prefer more salt in my pie crust so I’ll make a note for myself. Thanks!
Congratulations on taking more steps on your pie making journey! ~ MaryJane

By: harrisk3

harrisk3 — Tue, 23 Nov 2010 22:08:16 +0000

Silly question: do you recommend toasting the pecans and then chopping them, or do you chop them and then toast them? I’m leaning towards toasting them first because I worry about burning the little bits.

I should probably have tried to make a pie crust before I tackle this on Thanksgiving… oh well!

I usually chop, then toast; more toasty bits. But the tradeoff, as you say, is you have to pay closer attention… If you’re worried about pie crust, read our pie crust blog – it’ll totally take you by the hand… Good luck! PJH

By: Richard

Richard — Thu, 18 Nov 2010 19:54:34 +0000

Hi…
Going to make this over the weekend. I really need a good pie pan for this. Off to the store I go….
I just wanted to say how glad I am that you take the time to explain technique, like ‘room temp’ eggs. Way too many websites and, perhaps, recipes in general… just assume that one already knows all about technique. Wrong… I am a newbie at baking and really appreciate this level of detail. Like some others here have expressed, I have always been somewhat afraid to try to make pie crust as it seems so easy to do wrong (several attempts were awful). But I see the light now, I hope…
I’ll let you know how it all comes out !
Thanks.. from an old (over 60) disabled veteran who is just learning to cook !!!

Richard, good for you! It’s never too old to teach us “old dogs” new tricks, is it? Thanks for your service to our country, and best of luck with that crust – call our baker’s hotline, 802-649-3717, if you run into any challenges you need help with. PJH

By: Blakeley (Cupcake Princess)

Blakeley (Cupcake Princess) — Mon, 27 Sep 2010 21:39:42 +0000

I just made the pie dough today, and I’m going to make the filling and bake it off tonight or tommoro. I’ll let you guys know how it goes! I really liked how easy the dough was to work with.I didn’t do the roll the dough out and fold it thing I just shaped it into a disk and put it in the fridge. Can’t wait to eat it….it’s going to be great!

By: Meg

Meg — Wed, 09 Dec 2009 22:15:26 +0000

My pie is about to come out of the oven and it looks identical to yours! I can’t wait to try some and review it. I even used fresh southern pecans that my North Carolina-living mom sent to me up north.

Ah, fresh pecans from mom – it doesn’t get any better, Meg! PJH

By: Jen

Jen — Mon, 30 Nov 2009 13:43:27 +0000

this was my first attempt at a pie (and a pie crust!). And it came out wonderful! I made it with my husband and dad in mind – both pecan pie, as well as chocolate, lovers. We all thought it was delicious. I even did not mind the crust (I don’t usually care for regular pie crust – but this one stayed nice and crisp).

Now I won’t be so nervous to try making another pie. Maybe next time apple, or something else with a double crust.

Jen – now that you’ve got your feet wet – YOU CAN DO IT! Congratulations and welcome to the wonderful world of pie – PJH

By: Judy Bart Kancigor

Judy Bart Kancigor — Sun, 29 Nov 2009 12:08:53 +0000

I made this pie for Thanksgiving and it was a big hit! Well, the filling was a big hit, but the crust had this bitter aftertaste! I’m wondering if I accidentally put in a tablespoon of vinegar rather than a teaspoon. What’s the purpose of the vinegar anyway? Also, the chips and pecans kind of sunk to the bottom (not that anyone had any complaints about that!) Next time I think I’ll try shaking the chips and pecans with a little flour.

Judy, the vinegar acts like lemon juice, and “softens” the gluten, making for a more tender crust. You can certainly leave it out, or substitute lemon juice, if you like. Baking powder (which gives the crust a bit of “pop” in the oven) is the more likely culprit for bitterness – you might want to leave that out next time. Some people have a palate that’s quite sensitive to bitterness, and baking powder tends to set off your tastebuds… PJH

By: Ectomorphic Doughboy

Ectomorphic Doughboy — Sat, 28 Nov 2009 03:00:43 +0000

First, a Truth in Baking disclaimer: I detest pecan pie with its signature gray syrupy matter in the filling. This year for Thanksgiving, my assignment was to make a pecan pie for my wife’s family’s gathering. To my relief, the teaser for this recipe landed in my inbox the same day.

We learned two things from the first prototype: 1) everyone raved about the crust; and 2) even mixing dark chocolate with semi-sweet, my testers thought it a bit sweet and the chocolate overpowered the other flavors.

So I tipped the balance a bit from chocolate to pecans (cut the chocolate in half, while doubled the diced pecans in the filling).

As luck would have it, no one from my immediate family attended the dessert course — we were out stimulating the healthcare economy. But if the emails, txts, and tweets are any indication, this pie is a keeper.

Yes, this is definitely more FUDGE than pecan, as written. Glad you did that prototype, and were able to amend the final version to taste! Thanks for sharing – PJH
Thanks for the just-in-time inspiration!

By: Kathy

Kathy — Sat, 28 Nov 2009 02:01:04 +0000

This is absolutely the yummiest dessert I have ever made! Thank you for helping me impress everyone at our dinner table this Thanksgiving! I used the Burgundy Chocolate Chunks and the Vanilla-Butternut flavoring. I have been considering making a pan “cookie” using the filling on top of a shortbread crust. By the way.. contrary to what Mark might think – You can’t ever have too much chocolate!! It was perfect! I’m so glad to have found this site!

Glad the pie was a success for you, Kathy – and welcome! PJH

By: Charlene S.

Charlene S. — Sat, 28 Nov 2009 01:38:35 +0000

Well, I added this pie to the repertory of apple, pumpkin and “regular” pecan pies for Thanksgiving. It WAS FABULOUS!! My non-pie loving daughter decided that this HAS to be on the menu every Thanksgiving. It was so easy and made a real impression. I am extra-thankful for this blog and all the wonderful ideas and advice!!

Thanks, Charlene – always good when your daughter tells you you did something right, eh? PJH