The ultimate dessert for Thanksgiving and Christmas – CHOCOLATE PECAN PIE! This is superbly yummy, easy to make, and looks so pretty, too! No corn syrup but pure chocolate deliciousness!
Ok, I wanted 2013 to end with a big bang and I also wanted to welcome 2014 with something big, therefore I have decided to write this delicious recipe as my final post for the year.
I love nuts and chocolate, so it is but appropriate to make a dessert that has both – CHOCOLATE PECAN PIE!
I honestly don’t know if there’s anything else that sounds as yummy as that combination! I leave that judgment to you so without further ado, here’s a super-scrumptious dessert that is the fitting end to what has been a truly wonderful year for blogging!
Thank you so much dear readers for your continued support and loyalty to our blog. I wouldn’t still be blogging if not for your amazing help and encouragement. I hope you enjoyed all the posts of 2013 as much as I enjoyed writing each and every one of them.
Looking forward to 2014 and beyond!
Make it soon and wow your family and friends with the most delicious chocolate pecan pie!
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For the crust:
1 cup All-purpose Flour
1/4 cup brown Sugar
1/2 teaspoon Salt*
8 Tablespoons cold unsalted butter, sliced into 8 parts
2-3 Tablespoons cold water
1/4 cup Pecans, finely chopped
*Preferably sea salt, if you can find it.
*If pressed for time, a store-bought pie crust may be substituted.
Handy tool: Food processor and/or pastry blender
Preheat the oven to 350F.
Butter a 9-inch pie or tart pan.
How to Make the pie crust – either manually or through a food processor.
In a food processor, place the flour, sugar and salt and pulse just until everything is combined. Add the cold butter and process a few times until the mixture resembles a coarse meal. Add the cold water slowly through the feed tube as the machine is running, a tablespoon at a time, just until the dough is moistened (not wet). Transfer to a floured board and add the pecans. Knead a few times just until all of the pecans are incorporated. Form the dough into a ball and slightly flatten into a disk.
Wrap dough with plastic wrap and chill for at least 30 minutes. Roll out the dough on a lightly floured surface to fit a 9-in. pie or tart pan. Transfer pastry to pie plate. Prick the dough a few times with a fork.
To make it by hand, combine the flour, sugar and salt in a bowl. Cut in the cold butter by using a pastry cutter/blender or two knives and work on it until the mixture resembles small crumbs. Gradually add water and mix just until the dough holds together. Transfer to a floured board then follow the above instructions on how to add pecans and roll the dough.
Don’t wish to make pie crust from scratch? Use a pre-made pie crust and simply roll out onto the pie pan.
Preheat the oven to 350F. Bake the pie crust for 5 minutes. Take out of the oven (but do not turn the oven off) and set aside to cool slightly. Make the pie filling.
For the Pie Filling
1 stick (1/2 cup) unsalted Butter, melted
1/2 cup brown Sugar
3/4 teaspoon Salt*
2 Eggs, room temperature
1 teaspoon pure Vanilla extract
5 ounces, dark eating chocolate (60-70 % Cocoa), melted
2 cups Pecans
*preferably Sea Salt, if you can find it.
In a bowl, mix the melted butter, sugar, and salt. Add the eggs, vanilla extract, and the chocolate and quickly stir to combine.
Pour the mixture into the prepared crust. Arrange the pecans in a circular pattern.
Bake for 30-35 minutes or until the edges are set though the middle may still be jiggly. Cool completely before slicing. Please enjoy!
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