Chocolate Pecan Pie Recipe

Ingredients:

For the Pie Crust:

• 1½ cups (190g) all-purpose flour

• ¼ cup (50g) granulated sugar

• ¼ tsp salt

• ½ cup (115g) unsalted butter, cold and cubed

• 1 large egg yolk

• 2-3 tbsp ice water

For the Filling:

• 1 cup (240ml) light corn syrup

• 1 cup (200g) packed brown sugar

• 4 large eggs

• ¼ cup (60g) unsalted butter, melted

• 1 tsp vanilla extract

• ¼ tsp salt

• 1 cup (150g) pecan halves, lightly toasted

• ½ cup (90g) semi-sweet chocolate chips

• ¼ cup (60ml) heavy cream (optional, for extra gooeyness)

Instructions:

1. Prepare the Pie Crust:

• Combine dry ingredients: In a large bowl, mix the flour, granulated sugar, and salt.

• Cut in butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

• Add egg yolk: Mix in the egg yolk.

• Add water: Gradually add ice water, one tablespoon at a time, until the dough comes together. Do not overmix.

• Form the dough: Gather the dough into a ball, flatten it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

• Preheat oven: Preheat your oven to 350°F (175°C).

• Mix filling ingredients: In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.

• Add chocolate and pecans: Stir in the chocolate chips and pecan halves. For extra gooeyness, you can also mix in the heavy cream at this stage.

3. Assemble the Pie:

• Roll out the dough: On a lightly floured surface, roll out the chilled pie crust dough to fit a 9-inch pie dish. Gently press the dough into the dish, trimming any excess edges.

• Pre-bake crust (optional): For a crisper crust, you can pre-bake the crust. Line it with parchment paper, fill with pie weights or dried beans, and bake at 350°F (175°C) for 10 minutes. Remove weights and parchment, then bake for an additional 5 minutes. Let cool slightly.

• Fill the pie: Pour the chocolate-pecan filling into the prepared pie crust.

4. Bake the Pie:

• Bake: Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the top is golden brown. The center may still be slightly jiggly, but it will firm up as it cools.

• Cool: Remove from the oven and let the pie cool completely on a wire rack before serving.

Tips:

• Pecans: Lightly toast the pecans in a dry skillet over medium heat for a few minutes to enhance their flavor.

• Chocolate: Semi-sweet chocolate chips work best, but you can use dark or milk chocolate chips if preferred.

• Storage: Store the pie in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

This Chocolate Pecan Pie combines the rich, gooey goodness of chocolate with the nutty crunch of pecans, creating a decadent dessert perfect for any occasion. Enjoy every bite of this irresistible treat!