Ohhhh my god, I love Pecan Pie. Always have. I think it’s the combination of the crunchy toasted pecans, mixed in with the syrupy custard that binds it all together, then along with a savory flakey crust that I like? No… I’m pretty sure it’s all of that. All together. Every bit.
So in my journey of Pecan Pie goodness, I remembered a Kitchen Manager that I once worked with many years ago. Around this time he would knock out large quantities of pies for Thanksgiving sales, and some of those pies were a Pecan chocolate pie; Basically pecan pie with chocolate chips on the bottom . I wanted that.
Now I have a great pecan pie recipe, but needed to adjust it to compensate for the added flavor, sweetness, and richness of the chocolate. My crust recipe changed a bit too. The savory flavor I wanted sweeten up when chocolate is introduced. I know… I know.. cut sweetness here, and add a little bit there.. so basically at the same level of sweetness, just in layers now. Some of you have no idea what I’m talking about, and that’s okay. Trust me on this.
Anyway… here it goes. Keep in mind this is for a deep dish pie…. so you will need a deep dish pie plate. Deeper than a standard. I guess you could knock out two pies with this recipe. If you do let me know how that turns out. Adjust your cooking time obviously. Because it’s a deep dish, cooking time is a little longer than a typical pecan pie… thus the non toasting of the pecans ahead of time, or the blind baking of the crust ahead of time. It just all seems to work as one.
This pie is s fantastic, my pants are a little tighter, but there area few weeks before Christmas kicks in to high gear, so I can deal with the pecan pie weight in-between then. Or not.
2 cups AP flour
2 tablespoons sugar
10 tablespoons ice cold shortening
4 tablespoons chilled sweet (unsalted) butter
pinch of sea-salt
4-5 tablespoons ice water
- In a food processor, place the flour, sugar, salt and pulse. Add the chilled shortening and butter, and pulse a few times until you have what resembles coarse corn meal.
- Add the ice water one table spoon at a time while the processor is running, until it balls up inside.
- turn out the dough in to a floured surface and give it a few kneads until it is satiny. Ball it up, flatten, and wrap in plastic wrap. Place in the fridge at least 30 minutes to chill and rest. Bring out, roll out, and fit into your pie dish when the filling is ready.
PECAN CHOCOLATE FILLING
3 cups roughly chopped pecans, shelled and raw
1 1/2 cups brown sugar
1 cup dark corn syrup
2 tablespoons flour
6 eggs, beaten
6 tablespoons melted butter
12 ounces semi-sweet chocolate chips
pinch of sea salt
1 tablespoon bourbon or vanilla.. your call.
- Roll out your pie crust about 1/4 inch thick, and lay it in your deep dish pie plate. Trim and crimp the edges as desired, place on to a cookie sheet, add the chocolate chips to the bottom of the pie, and set aside. Preheat your standard oven to 350 degree.
- In a large mixing bowl, place the brown sugar, dark corn syrup, and beaten eggs. Mix until smooth and velvety. Add the flour, and bourbon, mixing in until combined
- Fold in the melted butter, and chopped pecan pieces until well incorporated. Pour the mixture onto of the chocolate chip pieces, and fill to the top of your pie crust. Carefully place in the oven and bake approximately 1 hour. You want the pie just set with a slight jiggle in the center.
- This pie is molten coming out of the oven, so you will definitely need to let it rest and cool. I recommend making the day before you serve. Enjoy!!