Chocolate Chunk Pecan Pie
Chocolate Chunk Pecan Pie
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| Yield: | one 9" pie, about 8 to 10 servings. |
Ingredients
Crust
- 1 1/2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
- 1 tablespoon buttermilk powder, optional
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons vegetable shortening
- 5 tablespoons cold butter
- 1 teaspoon white or cider vinegar
- 3 to 4 tablespoons ice water
Filling
- 2 large eggs, room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup butter, melted and cooled
- 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious*
- 1 1/3 cups bittersweet or semisweet chocolate chips or chunks, or a combination
- 2/3 cup diced pecans, toasted in a 350°F oven till golden, 8 to 10 minutes
- *Substitute 2 teaspoons vanilla for any of the flavorings, if desired
Topping
- 2/3 cup pecan halves, optional
Directions
1) To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
2) Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
3) Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
4) Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
5) Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
6) Shape the dough into a rough disk, and transfer it to a well-floured work surface. Roll it into a rectangle about 8" x 12". Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again. Give it another three-fold, then fold it in half to make a thick square. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
7) Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling. While it's warming, preheat the oven to 375°F. Roll the dough into a 12" to 13" circle.
8) Transfer the crust to a 9" pie plate. Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
9) Refrigerate the crust while you make the filling. Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
10) Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
11) Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
12) Pour the batter into the pie crust, then scatter the pecan halves on top.
13) Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
14) Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired.
Yield: one 9" pie, about 8 to 10 servings.
Reviews
- 11/25/2011
- I don't usually bake pies as I'm more of a cookies and cake person myself. This pie is fabulous and beautiful, too. I made it for Thanksgiving dinner and as I only cooked for two I halved the recipe and served it in a stoneware cereal bowl. If you only want a small pie this is a great way to do it because it looks more like a deep-dish pie. I cooked it for the same amount of time as the recipe states for this reason and it was just right. I baked the pie Thanksgiving afternoon and while it wasn't warm when I served it, it was still gooey and soft. Wonderful!
- 06/10/2011
- This pie filling is absolutely outstanding, even with using vanilla instead of the fancier flavorings! I used refrigerated crust and doubled the recipe to make it in a 13x9 pan for a covered dish dinner. Everyone was talking about this dessert and several wanted the recipe!
- 04/01/2011
- At Thanksgiving, our daughter-in-love wondered if there might be a way to incorporate chocolate in pecan pie. I knew exactly where to look! This is an amazing pie in deed! Thank you.
- 11/15/2010
- SO GOOD! I made this last Thanksgiving (2009) when I flew to see my family for Christmas. This year they're heading our way, and when I was planning the menu my mom DEMANDED I make this pie again! Turned out wonderfully following the directions as printed (used vanilla extract. Gooey, chocolatey, sweet (but not overpowering if you serve small slices). Baked for about 10 minutes longer at a high altitude (6,000 feet).
- 09/27/2010
- YUM! This pie is easy to make, ooey, gooey, and perfect in everyway. When I made the pie dough I just formed it into a disk instead of rolling and folding it and it still turned perfectly flaky. In the filling I used 1/3 cup granulated sugar and 1/3 cup brown sugar to reduce the sugar a bit and add a slight molasses flavor, and used just 1 teaspoon of vanilla. I used 1 cup of chocolate chips and 1 cup of roughly chopped pecans in the filling, and topped the pie with a dozen or so of pecan halves. It turned out great! Thanks for the great recipe I will be making it for many years to come.
- 09/26/2010
- I've been looking for a chocolate pecan pie recipe and alot of people have been suggesting Tollhouse Pie or Derby Pie to me. This recipe sounds very close to them. Is this recipe based on those pies? Can't wait to make it sometime this week!
I think you could call all of these cousins. From my view, this pie has a lot more chocolate in it that Derby Pie. Give it a try. Frank @ KAF.
- 12/24/2009
- Great pie! Everyone loved it. I had to make a second because my husband didn't get a big enough piece of the first pie.
- 12/09/2009
- I made this for a pre-thanksgiving dinner and all of my friends loved this pie. My friend said "I dream of that pie!" It was super easy to make and I'm glad my friends loved it. They loved it so much I didn't even get to have a piece! :(
12/09/2009- This was delicious! I did use my own pie crust recipe but followed the filling recipe exactly. I used dark chocolate chips. It is definitely a rich pie and I could only eat a small slice. Chocolate is the dominant flavor over pecans. The pie tastes like a chocolate chip pecan cookie with a pie crust! I think next time I might up the pecans and reducde the chocolate by 1/3 cup.
- 11/30/2009
- I made it for Thanksgiving and loved it! It was too warm in my house, apparently (about 76 degrees). I had to cool it overnight for it to set completely. But once I did, Wow!
