Chocolate Pecan Pie
Delicious chocolate pecan pie recipe complete with homemade all-butter pie crust.
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cut into small pieces
light corn syrup
semisweet chocolate chips
In a medium bowl, whisk the flour, sugar, and salt together until combined.
Cut in the butter until it forms a shaggy dough.
Stir in the ice water. You may need to add in additional ice water 1 teaspoon at a time as needed for the dough to come together.
Turn the dough a couple times and pat into a disk on a floured surface.
Wrap in dough tightly in plastic wrap and chill for at least 30 minutes.
On a lightly floured surface, roll dough into a 12-inch circle.
Lay the dough over a 9-inch pie plate.
Fold the edges of the dough under and crimp.
Chill until firm.
Preheat the oven to 375F.
In a large bowl, whisk the eggs until lightly beaten.
Whisk in the brown sugar, corn syrup, vanilla, melted butter, and salt until combined.
Pour the egg mixture into a large saucepan, and cook, whisking regularly, just until it begins to thicken and bubble, about 3 minutes over medium.
Coarsely chop the pecans and stir into the egg mixture along with the chocolate chips.
Pour the filling into the chilled pie crust.
Bake on the lower third of the oven for about 35-45 minutes, or until the center of the pie is set.
If the pie crust begins to brown too quickly, cover with a pie shield or tent the crust with foil.
Transfer the pie to a wire cooling rack and let rest for at least 1 hour before cutting and serving.
To properly measure the flour, stir it to break it up. The lightly spoon into a measuring cup and level off.
Or a pinch (1/8 teaspoon) table salt.
Or 1/4 teaspoon table salt.
Feel free to sub an equal amount of milk chocolate chips for a sweeter pie or bittersweet chocolate chips for a less sweet pie.
Nutrition values are estimates.
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