Chocolate Pecan Chocolate Chunk Pie Recipe

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Servings: 1

Ingredients

  • tart shell dough:
  • 1 3/4 c. all-purpose flour
  • 6 Tbsp. unsalted butter (cut into 1 tbls 1 piece )
  • 1 Tbsp. granulated sugar
  • 1 pch salt
  • 1/4 c. ice water chocolate pecan filling:
  • 1/4 lb unsalted butter
  • 1/2 c. granulated sugar
  • 12 ounce semisweet chocolate (minced into 1/4-inch piece
  • 2 ounce unsweetened chocolate (minced into 1/4-inch piece
  • 1 1/2 c. dark corn syrup
  • 1 Tbsp. pure vanilla extract
  • 1/4 tsp salt
  • 8 x Large eggs
  • 3 c. pecan halves

Directions

  1. To prepare the tart shell, mix 1 1/4 c. flour, butter, sugar and salt in the bowl of an electric mixer fitted with a paddle. Mix on low 5 min, till the butter is "cut into" the flour and the mix develops a mealy texture. Add in ice water and continue to mix on low 10-15 seconds till the dough comes together. Remove dough from mixer, form into smooth round ball, wrap in plastic and chill 4 hrs. After 4 hrs, transfer to clean, dry, lightly floured surface. Roll out into circle about 15 inches in diameter and 1/8 inch thick. Line a 9 x 1 1/2 inch false bottom pan with the dough, leaving a 3/4 inch border to be crimped around the pan. Chill 30 min. Preheat oven to 325 F. To prepare filling, heat butter and sugar in 2 1/2 quart. saucepan over med-high heat. Stir constantly while bringing to boil. Allow to boil 1 1/2 minutes. Remove from heat and transfer to the bowl of an electric mixer.
  2. Use a rubber spatula to stir in 6 ounce. semisweet chocolate and the unsweetened chocolate. Continue to stir till melted. Add in dark corn syrup, vanilla extract and salt. Now add in the Large eggs and place mixer bowl onto electric mixer fitted with paddle. Combine on med till Large eggs incorporated and mix is smooth. Remove pie shell from refrigerator and place on a baking sheet. Proportionately disperse the 3 c. of pecan halves over the bottom of the shell. Spread the remaining 6 ounce. semisweet chocolate over pecan halves. Slowly pour the chocolate batter over the minced chocolate and pecan halves. Bake the pie on the middle shelf of preheated oven for 1 hour. Reduce the temp to 300 F and bake an additional 45-55 minutes, till internal temp. reaches 170F. Remove from oven and cold at room temp 1 hour. Chill the pie at least 2 hrs
  3. (don't remove from pan).

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