chocolate Pecan pie

delectable fudgy chocolate with pecans and a butter crust

Tips

secrets to flaky pie

There’s a reason why pie season is in the fall. Cold is truly your friend when it comes to achieving a flaky pie crust. Here’s why:

• Chill Your Ingredients:
  • Frozen Butter: Grate frozen butter directly into your flour mixture for optimal flakiness.
  • Cold Shortening: Freeze shortening before using to maintain a low temperature.
• Chill Your Dough:
  • Extended Chilling: The longer your dough chills, the more layers will form, resulting in a flakier crust.
  • Refrigerator Rest: After rolling out your dough, wrap it tightly in plastic wrap and chill it in the refrigerator while you prepare your filling.

By following these simple tips, you’ll be well on your way to baking a pie with a buttery, flaky crust that will impress even the most discerning pie connoisseur.

Storage

To ensure your pecan pie stays fresh and delicious, it’s important to store it properly. Once cooled completely, loosely wrap the pie in plastic wrap or aluminum foil. Avoid wrapping it too tightly, as this can affect the crust’s texture. Store the wrapped pie in the refrigerator for up to four days. When ready to serve, you can enjoy it cold or reheat it in a low oven for a few minutes to warm it through

chocolate pecan pie

Preparation Time: 10 minutes | Cook Time: 55 minutes | Serving size: 1 9″ pie

Gather

chocolate pecan pie

• 1 perfectly flaky pie crust (this makes a double crust, so halve and freeze for another open top pie!)
• 2 cups chopped pecans
• 3/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 3 large eggs
• 3/4 cup light corn syrup
• 2 tablespoons unsalted butter , melted
• 1 teaspoon vanilla
• 3 tablespoons bourbon (optional)
• 1/2 teaspoon salt
• 3/4 cup semi-sweet chocolate chips , melted (you can use milk or dark chocolate

Follow

chocolate filling

1. Preheat oven to 350 degrees F. Get a 9″ pie pan out.
2. Carefully roll out your pie dough and gently press into the pie plate. Finish the edges however you want. Be sure to stick any added dough with water. Loosely cover pie in plastic wrap and place in freeze while you make the filling.
3. In a medium mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, salt, and melted chocolate. Mixed until combined.
4. Remove pie dish from freezer. Sprinkle the chopped pecans on top of the dough, spreading them out into an even layer.
5. Slowly pour the mixture into the pie pan with the pecans
6. Bake on the center rack for about 45-55 minutes. The top should be browned. The pie should be barely set (center will giggle slightly). After 30 minutes of baking, use a crust protector or cover the edges with foil, to prevent over-browning. You can also tent a piece of foil over the entire pie if the top is browning too quickly.
7. Remove from the oven and let cool before serving.
8. I like to serve it with ice cream, whipped cream or more chocolate shavings