Chocolate Chip Pecan Pie
Make Chocolate Chip Pecan Pie the centerpiece of your dessert table this Thanksgiving. Toasted pecans, brown sugar, a splash of bourbon and dark chocolate give this classic pie a modern twist. Nestled in a flaky butter crust with hints of cinnamon, this fudgy pie will make you thankful for fall flavors.
Equipment
- 9 inch pie plate
- Food Processor
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/4 tsp sea salt fine
- 1 1/2 tsp granulated sugar
- 1/2 tsp ground cinnamon
- 8 Tbsps unsalted butter cubed and very cold
- 2 Tbsps ice cold water
Pecan Pie Filling
- 1 1/2 cups pecan halves
- 3 large eggs room temperature
- 2/3 cup dark corn syrup
- 1/2 cup dark brown sugar packed
- 4 Tbsps unsalted butter melted and cooled
- 2 Tbsps bourbon
- 1/2 tsp sea salt fine
- 1 1/2 tsp vanilla extract pure
- 1/2 cup bittersweet chocolate chips
Topping
- 1/2 cup pecan halves
- 1/3 cup bittersweet chocolate chips
Instructions
Crust
- Add flour, salt, sugar and cinnamon to food processor. Pulse to combine.
- Add chilled butter then pulse until butter is reduced to the size of small peas.
- Drizzle in ice cold water and pulse until mixture begins to clump.
- If dough does not hold its shape when pinched together with your fingers add another tablespoon (or two if needed) of ice cold water until it reaches the correct consistency.
- Remove dough from food processor and place on a floured surface. Flatten dough into a disk shape then cover with plastic wrap and refrigerate for a minimum of 1 hour or up to 2 days. (My dough chilled overnight.)
- Remove dough from refrigerator and let it sit at room temperature for 30 minutes.
- Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12 inches in diameter.
- Gently drape dough into a 9-inch pie dish then trim edges leaving a 1/2 inch overhang. Tuck excess dough under itself then pinch to crimp edges around the rim.
- Place pie plate in the freezer to chill while you prepare the filling.
Pecan Pie Filling
- Preheat oven to 350 degrees.
- Line a baking sheet with foil then place pecan halves on aluminum foil in a single layer.
- Roast pecans in the oven for 8 minutes, stirring after the first 4 minutes to ensure even baking.
- Remove pecans from the oven and set aside to cool.
- In a large mixing bowl, whisk eggs, corn syrup, brown sugar, melted butter, bourbon, salt and vanilla until well combined.
- Chop toasted pecans with a knife then add to filling with chocolate chips. Stir until evenly distributed.
- Remove the pie plate from freezer then spoon pecan pie filling onto the crust.
Topping
- Top filling with 1/2 cup of pecan halves and 1/3 cup of chocolate chips. Note: the pecan halves used for the topping should not be toasted.
- Bake for 55 to 60 minutes, tenting pie with with aluminum foil after the first 30 minutes to prevent overbrowning. Pie is done when the edges are set and the center is jiggly when wiggled. Avoid overbaking.
- Place pie plate on a wire rack to cool to room temperature (approximately 3 hours). Pie filling will firm as it cools, avoid cutting into pie before it has fully set or the filling may be runny.
- Serve pie at room temperature. Cover and store leftovers in the refrigerator up to 3 days.