For most of my life, I’ve chosen cake over pie. Who could say no to chocolate, frosting, and moist cake? How could I ever pick fruit and a dry crust over that?! Boy was I misinformed. This chocolate pecan pie changed everything. Not only does it have chocolate, my most favorite ingredient on the planet, it also has the most flaky crust ever. Served warm with some ice cream, and I could eat this for breakfast, lunch, and dinner.
Of course, you can use store-bought crust, but do not be frightened to try making this crust from scratch! It really does make such a huge difference, and it is very straightforward! A perfect pie to make on a cold wintry weekend day.
Chocolate Pecan Pie
(Makes 1 pie with extra dough for a crust)
For the crust:
1 3/4 cups bread flour
1/2 tsp salt
1 cup unsalted butter, cold and cut into 1cm cubes
3 tbsp ice water
In a large bowl, combine the bread flour and salt. Add the butter and mix with your hands until everything is combined and the butter has broken down into small pieces. Add the ice water and continue to knead the dough. The dough should come together at this point. If too thick, add a tad more water. If too thin, add a tad more flour. Small chunks and streaks of butter is good! Divide the dough into two discs, cover with plastic wrap, and refrigerate for a couple of hours.
For the pie:
1/3 cup brown sugar
1/3 cup corn syrup
1 tsp vanilla extract
1/4 cup unsalted butter, melted
1/4 tsp salt
2 cups pecans, chopped
1/4 cup milk chocolate chips
1/4 cup dark chocolate, cut into small cubes
Preheat oven to 375F.
Take one of the discs of dough and roll it out to a thickness of about 1/4-1/2 cm. Lay the dough in a pie dish and cut any excess dough that is hanging off the edges. Place in the refrigerator.
In a large bowl, or in the bowl of a stand mixer, mix the brown sugar and corn syrup. Mix in the eggs one at a time. Add the vanilla extract, butter, and salt, and mix until uniform. Mix in the pecans and chocolate, and pour the filling into the pie dish.
Remove the second disc of dough from the refrigerator. Roll it out to a thickness of about 1/4-1/2 cm. Cover however you wish – lattice, a small cookie-cutter design, or a full crust cover. Brush the crust and edges with egg wash.
Bake for 40-45 minutes. Let cool before cutting and serving.
– bake on,