Dessertscountryliving5.0
Chocolate-Chunk Pecan Pie
The earthiness of bittersweet chocolate and rich pecans melds with layers of sweet filling for a deep flavor everyone will linger around the table to savor.
👥 8 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●whisk
- ●oven
📝 Preparation Steps
1
In a medium bowl, combine flour and 1/2 teaspoon salt. Using your fingertips, quickly blend in shortening and cold butter until mixture resembles coarse crumbs with butter lumps. Sprinkle 1/4 cup ice-cold water over mixture and mix gently until dough begins to come together. (If dough is too dry, add up to 3 more tablespoons water, a tablespoon at a time.) Pat dough into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about ⏱️ 2 hours or up to 2 days.
Salt. unsalted butter, cold and cut into small pieces; plus 1 stick, melted4 tbsp
2
Roll out dough between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to create 1/2-inch overhang. Tuck overhang under to form a border around rim. Using your fingers, crimp around the edges. Brush dough with egg white and chill in freezer for 20 to ⏱️ 30 minutes.
3
Preheat oven to 350°F with a rack positioned in middle. In a small bowl, toss together pecans and chocolate. In a medium bowl, whisk together sugar and eggs. Whisk in melted butter, corn syrup, vanilla, and 1/4 teaspoon salt. Place chilled piecrust on a baking pan. Spread half the chocolate-pecan mixture in piecrust, pour in half the filling, then repeat.
Salt. unsalted butter, cold and cut into small pieces; plus 1 stick, melted4 tbsp
4
Bake pie until filling sets and top has browned, about ⏱️ 1 hour. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 3 days.)
Nutrition Facts
calories
726 calories
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