Chocolate Pecan Pie

Its Pie Season! And as its fall, what better way to celebrate this beautiful crisp weather than baking a pecan pie! Not just a regular pecan pie, a Chocolate Pecan Pie! YES! I changed it! And added chocolate because I LOVE CHOCOLATE! 😀 The pie tastes absolutely amazing, and I would personally never go back to a regular pecan pie, ever again! But then again… I’m very bias towards chocolate.. lol

Here’s how you bake it!

INGREDIENTS :

Pie Crust:

You can buy a pie crust from the store, or bake your own.

To bake your own pie crust:

2 1/2 cup flour
1 cup butter, chilled (its very important that the butter is very cold)
1 tsp salt
6-7 tbs ice cold water

For the Chocolate Pecan Pie Filling:

1/2 cup bittersweet chocolate, finely chopped
3 large eggs, at room temperature
1 cup light brown sugar, packed
1 cup light corn syrup
2 and 1/2 Tablespoons unsalted butter, melted until browned then slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 and 1/2 tablespoons all-purpose flour
220g pecan halves, coarsely chopped, plus extra for decorating if you want to.
170g semi-sweet chocolate chips

METHOD :

Pie crust: (If you are baking you’re own then follow instructions below, if not then just grab your ready bought pie crust and line it into a 9inch pie pan, place into fridge until its time to fill)

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Cut into half and wrap in plastic and refrigerate for minimum 40 min (or for best results overnight)
Roll one of the dough balls out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Place the pie plate into the fridge until it the filling is ready.

Chocolate pecan Pie Filling:

Preheat oven to (177°C).
Melt the dark chocolate in the microwave at three intervals , storing in between, until it’s fully melted. Leave aside to cool down.
In a medium mixing bowl, whisk the eggs until well combined (make sure the yolks and whites are fully blended). Whisk in the brown sugar, breaking up any lumps in the mixture. Whisk in the corn syrup, browned butter, salt, cinnamon, and flour. Using a rubber spatula, fold in the pecans and chocolate chips. Fold in the melted chocolate.
Pour the filling into the prepared crust. Then if desired, line the top of the filling with extra pecan halves.
Bake for 65 to 70 minutes, or until the center is puffed, the edges are set, and the center is just a little jiggly. If the top of your pie is getting too brown, loosely tent a piece of tin foil on top. Place pie plate on a wire rack and cool completely (about 2 hours) before transferring to the fridge to chill for at least another 3 hours.

And Voila! You’re Chocolate Pecan Pie is ready! Trust me this is so yummy, and tasty that you wouldn’t want to ever go back to a regular pecan pie! 😉