Chocolate Pecan Pie
We have several recipes that are standards at our Thanksgiving table, I have other that are on a rotational basis. Pecan pie is one of the standards on our table. It can be a variation, like this chocolate pecan pie, but it always has to be a pecan pie. As I have said before, my husband is southern and there are some foods that are just a must.
You can make this with your chocolate of choice. My family generally leans towards semi sweet, although I usually like a darker chocolate. I don’t necessarily have a preference on chocolate types, Bakers was on sale, so that is what I went with.
I have 3 crust style to choose from- an all white, a partial wheat (my crust of choice), and the gluten free. All are listed below.
Chop the chocolate. Melt the chocolate and butter in microwave.
Combine eggs, karo, sugar, vanilla and salt in a bowl. Mix either with a whisk or electric hand mixer for a few minutes until light and fluffy.
Add melted chocolate mixture and mix until combined.
Pour into pan and bake until the pie center is set.
The flavor and texture are amazing.
Best served with ice cream or whip cream.
Now, sit back and enjoy. I think you are going to love this variation. It is just so good!
Gluten Free Pie Dough
Ingredients
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
Instructions
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Partial Wheat Pie Dough
Ingredients
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
Instructions
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Pate Brisee- all white flour
Ingredients
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
Instructions
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Chocolate Pecan Pie Filling
Ingredients
- 4 ounces chocolate We used semi sweet, but I also love darker chocolate as well. If your crowd prefers, milk chocolate is good as well.
- 3 tablespoons butter
- 3 eggs
- 3/4 cup karo syrup I used light, but dark karo would work just as well.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cup pecans you can either chop these, or leave them whole.
Instructions
- Roll out your crust, you have 3 recipes to choose from above. Place in freezer while you are prepping your filling. Preheat oven to 325 degrees.Place chocolate and butter in a micorwaveable bowl. Microwave for 20-30 seconds. Remove and mix. If the chocolate still isn't melted return again for another 10 seconds. You want to do each addition gradually, so as to not overheat the chocolate. You want it just barely melted. In another bowl, add eggs, karo, sugar, vanilla and salt. Mix with a whisk or hand mixer for about 2-3 minutes. Add in chocolate mixer and mix only until combined. Add pecans and fold in. Pour into pie crust.Place in oven. Bake for 40-55 minutes until center is set, but still jiggles, just slightly. Technical terms, right??Remove and allow to cool before slicing. I like my pie set up overnight in the fridge. In our house, whippg cream or ice cream are a must. This is entirely up to you though!Now, sit back and enjoy. You deserve it.
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