Velvety Chocolate Butter Pecan Pie

My absolutely favorite pie at Thanksgiving has always been pecan pie. My cousin brought this pie and I was in HEAVEN! The combination of pecan pie and chocolate equaled perfection!

Chocolate Pecan Pie Recipe

1-1/4 cups all purpose flour
1 T. sugar
1/2 t. salt
1/3 cup cold butter
2 T. butter flavored shortening
3 to 4 T. ice water
1/2 t. white vinegar
1/4 t. pure vanilla

Egg wash:
1 egg
1 T. water

1/2 cup butter
4 ounces bittersweet chocolate, chopped
1 1/4 cup brown sugar, packed
3/4 cup light corn syrup
3 eggs, lightly beaten
2 T. molasses
1 t. pure vanilla
1/2 t. salt
1 1/2 cup finely chopped pecans
1/2 cup pecan halves

In a large bowl, combine the flour, sugar and salt; cut into the butter and shortening until crumbly. Combine water, vinegar, and vanilla. Gradually add the flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 8 hours or overnight.

Roll out pastry to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.

For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.

Bake at 350 degrees for 55-65 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. 

Serves 8
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