ShortCakeBakes

Chocolate Pecan Pie

This pie is addicting. It tastes like a toasted nut pecan pie candy bar.
I served it at my ladies pie night and told them I would be posting the recipe this week.
It wasn’t 24 hours before I had multiple requests for this pie to be shared next.
I always warn my guests to eat this pie last if they are eating more than one,
because it’s richness will dominate your palate and spoil any other pies for you.

This recipe was adapted from a recipe that I picked up from Emeril Lagasse.

Crust Ingredients


  • 1 ¼ cups flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick chilled butter that has been cubed
  • ¼ cup ice water

Filling Ingredients


  • 1 ½ cups pecan halves
  • 1 cup semisweet chocolate chips
  • 1 tablespoon all-purpose flour, plus more for coating chocolate chips
  • 3 large eggs, lightly beaten
  • 1 cup packed light-brown sugar
  • 1 cup light corn syrup
  • ½ teaspoon pure vanilla extract
  • ¼ cup (½ stick) salted butter, melted

Drizzle Ingredients


  • 1 cup chocolate chips
  • 1 plastic baggie

Instructions


  1. In a bowl combine your flour, sugar, and salt.
  2. Add in your butter all at once and blend it in with a pastry cutter by pressing down into the butter
    and twisting over and over again until your mixture resembles course crumbs.
  3. Add the ice water 1 tablespoon at a time blending with a fork until it starts to hold together.
  4. Press the dough together kneading it slightly.
  5. Take the dough and wrap it in plastic wrap and put it in the fridge for one hour.
  6. Pull out the dough and prepare a surface by dusting it with flour.
  7. Also dust a rolling pin with flour and sprinkle it on the top of your crust.
  8. Roll out the dough adding more flour if needed to prevent it from sticking.
  9. Use your pie pan for a measuring tool to make sure your circle is big enough.
  10. It should extend an inch beyond your pie plate.
  11. Put the dough in the pie plate and press it in, use the excess pie dough hanging off the edge
    and pull it up and pinch it to form the crust all around the pan.
  12. Mix together your chocolate chips with 1 ½ tablespoon flour pick them up out of the bowl
    to avoid adding extra flour and put them in your crust scattered evenly.
  13. Take your pecans and arrange them in a circular fashion starting on the outside working your way in.
  14. In a bowl, Make your filling by combining your 1 tablespoon flour, eggs, brown sugar, corn syrup, vanilla, and salted butter.
  15. Slowly pour evenly over your pecans in your pan making sure to get filling on top of all of them.
  16. Put the pie on top of a sheet pan. (I always do this in case anything spills over with pies.)
  17. And stick it in the oven at 375℉ for 70 mins.
  18. It should be bubbling tiny bubbles when it is done.
  19. Wait for the pie to cool then melt 1 cup of chocolate chips for one minute in the microwave in a bowl.
  20. Stir until they all melt.
  21. Put the melted chocolate in the corner of a plastic baggie and twist the top to keep the chocolate in the corner.
  22. Cut a tiny hole in the corner and hold the bag, slightly pressing down toward the corner-make sure you are right next to your pie,
    because that drizzle will be coming out. Hold it over your pie and quickly make circular motions,
    until your pie is drizzled with beautiful chocolate circles.
  23. Let it cool and harden before serving.