Chocolate Pecan Pie

Chocolate Pecan Pie
 John Kernick
Makes one 9-inch pie
preparation
40
minutes
cooking
105
minutes

Ingredients

For piecrust:
1
cup
all-purpose flour
1
tablespoon
sugar
1/8
teaspoon
kosher salt
1/2
cup
unsalted butter, chilled and cut into pieces
1 1/2
tablespoons
cold water
1/2
teaspoon
vanilla
For filling:
1 1/4
cups
light corn syrup
1/2
cup
light brown sugar
1/4
cup
granulated sugar
3
eggs, beaten
3
tablespoons
unsalted butter, melted
3
teaspoons
dark rum (optional)
1/2
teaspoon
vanilla extract
1/4
teaspoon
salt
1 3/4
cups
pecan halves
3/4
cup
chocolate chips
Whipped cream (optional)

Directions

  1. To make the piecrust: Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add the butter and pulse until crumbly. Add the water and vanilla. Pulse until the dough just comes together. Form into a disk. Cover tightly with plastic wrap and chill 15 minutes. Roll the dough out on a floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate. Refrigerate until needed.
  2. To make the filling: Preheat oven to 350°F. In a large bowl, whisk together the first 8 ingredients. Stir in the pecans. Scatter the chocolate over the prepared piecrust and cover with the filling. Bake until the center is set, 45 to 50 minutes. Let cool completely. Serve with the cream, if desired.
Sara Quessenberry
October 2004

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.