Chocolate-Chunk Pecan Pie

Name: Chocolate-Chunk Pecan Pie
Prep time: 30 min
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 1 1/2 c. all-purpose flour, plus more for parchment paper; Salt; 1/4 c. vegetable shortening, cold; 4 tbsp. unsalted butter, cold and cut into small pieces; plus 1 stick, melted; 3 large eggs; plus 1 large egg white, lightly beaten; 1 1/3 c. chopped pecans (about 6 ounces); 4 oz. bittersweet chocolate, chopped into 1/4 inch chunks; 1 c. sugar; 3/4 c. dark corn syrup; 1 tsp. vanilla extract

By Cheryl SlocumPublished: Oct 31, 2012

1 Rating

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best thanksgiving recipes chocolate chunk pecan pie

Anna Williams

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

Cal/Serv:

726

The earthiness of bittersweet chocolate and rich pecans melds with layers of sweet filling for a deep flavor everyone will linger around the table to savor.

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Ingredients

1 1/2 cups all-purpose flour, plus more for parchment paper
Salt
1/4 cup vegetable shortening, cold
4 Tbsp. unsalted butter, cold and cut into small pieces; plus 1 stick, melted
3 large eggs; plus 1 large egg white, lightly beaten
1 1/3 cups chopped pecans (about 6 ounces)
4 oz. bittersweet chocolate, chopped into 1/4 inch chunks
1 cup sugar
3/4 cup dark corn syrup
1 tsp. vanilla extract

Directions

1. Step 1In a medium bowl, combine flour and 1/2 teaspoon salt. Using your fingertips, quickly blend in shortening and cold butter until mixture resembles coarse crumbs with butter lumps. Sprinkle 1/4 cup ice-cold water over mixture and mix gently until dough begins to come together. (If dough is too dry, add up to 3 more tablespoons water, a tablespoon at a time.) Pat dough into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 2 hours or up to 2 days.
2. Step 2Roll out dough between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to create 1/2-inch overhang. Tuck overhang under to form a border around rim. Using your fingers, crimp around the edges. Brush dough with egg white and chill in freezer for 20 to 30 minutes.
3. Step 3Preheat oven to 350°F with a rack positioned in middle. In a small bowl, toss together pecans and chocolate. In a medium bowl, whisk together sugar and eggs. Whisk in melted butter, corn syrup, vanilla, and 1/4 teaspoon salt. Place chilled piecrust on a baking pan. Spread half the chocolate-pecan mixture in piecrust, pour in half the filling, then repeat.
4. Step 4Bake pie until filling sets and top has browned, about 1 hour. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 3 days.)