Chocolate Pecan Pie

I remember when we lived in Texas many years ago and if you knew where to go you could forage for pecans in vast pecan orchards. However, I am back in the Great Northwest where I forage for pecans in the bulk bins at the grocery store (probably shipped from a pecan grove in Texas)!!!

We have been enjoying chocolate pecan pie since our Texas days. Someone gave me a recipe, I cannot remember who but we thank you.  So, this means it is not my own creation, but the process of how I put the pecans in this ultra rich nut-filled chocolate masterpiece is different than the original. Regardless, the taste will knock your socks off.

Chocolate pecan pie is made with bittersweet dark chocolate which helps take the edge off the sugar coma-inducing index, not much, I said it only helps.  Look at that chocolate filling loaded with pecans…heavenly.

Pecan pie takes nearly an hour to bake, which can make those pecans on top difficult to slice through.  I have that problem fixed that for you. Instead of placing all of the pecans on top I finely chop pecans and add them to the filling; saving the nicest pecan halves to adorn the outer rim.  It’s gorgeous when it comes out, it’s easier to cut into slices, and every chocolaty bite is packed full of pecans! Click on the link if you prefer a Classic Pecan Pie, I use the same method as above; it’s a no-fail pie!

When the pie comes out of the oven it will be a little puffed up. As it cools it will deflate. You can also easily make this gluten free by using my gluten free flour mix. It is a 1 to 1 trade off with flour and tastes just as decadent.

Let’s make our holidays the best we can and don’t forget to save the last slice for yourself!

Print Recipe

Chocolate Pecan Pie

Bittersweet chocolate loaded with chopped pecans ensures every bite is packed full of toasty goodness into a rich and decadent pecan pie.

Author: Portlandia Pie Lady

Ingredients

• 5 ounces bittersweet chocolate (65% cacao or higher) (if using chocolate chips use a scant 1 cup)
• 1 cup corn syrup
• 1/2 cup pure cane sugar
• 3 eggs beaten
• 3 tablespoons butter
• 1 tablespoon vanilla
• 1-1/2 cups chopped pecans (for filling)
• 1/2 cup whole pecans (for outer edge of pie)
• 1 recipe Grandma's Pie Crust (makes 1 single crust)

Grandma's Pie Crust

• 1 cup flour
• 1/2 cup shortening
• 1/2 teaspoon salt
• 1 tablespoon sugar
• dash of baking powder
• 4 tablespoons cold water

Instructions

Pie Crust – 9-inch

• Preheat oven to 350 F.
• Stir to combine all dry ingredients. Cut in shortening with a large fork until crumbly.
• Add cold water all at once and mix just until forms a ball (do not knead or over mix). Roll out dough (this will be rather soft) on heavily floured counter top, roll up dough onto rolling pin
  and unroll into pie plate (dough is too soft to pick up by hand). Tuck under
  edges and crimp by hand or fork, set aside.

Chocolate Pecan Filling

• Melt chocolate with the butter in the microwave,1 to 1-1/2 minutes, depending on your microwave. Whisk to make sure all the chocolate and butter is melted, set aside.
• In large bowl, whisk by hand or with hand mixer, corn syrup, sugar, beaten eggs, and vanilla just until thoroughly combined.
• Whisk the chocolate mixture and egg mixture together, and fold in the chopped pecans.
• Pour into the unbaked pie shell, place the pecan halves around the outer edge.
• Bake 50 – 55 minutes. Toothpick inserted to check if done will not come out completely clean but there should no longer be any drippy wet batter goo. If the center of the pie will be ever so slightly wobbly. Ere on the side of slightly under done. The heat will help set the center of the pie as it cools.