Chocolate pecan pie

Based on 5 ratings
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Devan

“To give yourself a leg up when tackling homemade pies (for the holidays especially), make the pie crust up to one month ahead. Roll and form it into the pie plate, covering with greased aluminum or parchment, and filling with ceramic pie weights, or simply form the dough into a disc and wrap tightly with plastic wrap before freezing. Thaw the crust overnight in the fridge before blind baking or rolling out. Most fillings can be made up to a week in advance, covered, and stored in the fridge—just wait to add any nuts or citrus zests until directly before baking.”

Difficulty

Easy 👌
40
min.
Preparation
70
min.
Baking
80
min.
Resting

Ingredients

Servings:-8+
40 g bittersweet chocolate
220 g pecans
200 g flour
1½ tsp salt
1½ tsp sugar
170 g unsalted butter (cold)
4½ tbsp water (cold)
40 g unsalted butter (room temperature)
100 g brown sugar
150 g maple syrup
eggs
¼ tsp ground cinnamon
½ orange
1 tbsp vanilla extract
flour (for dusting)
unsalted butter (for greasing)
whipped cream (for serving)
Metric
Imperial

Utensils

  • bowl (large)
  • plastic wrap
  • oven
  • rolling pin
  • pie dish (9 in.)
  • knife
  • freezer
  • aluminum foil
  • pie weights
  • saucepan
  • rubber spatula
  • cutting board
  • whisk
  • fine grater

Nutrition per serving

Cal
683
Protein
10g
Fat
50g
Carb
50g

Step 1/5

  • 200 flour
  • ¾ tsp salt
  •  tsp sugar
  • 170 unsalted butter (cold)
  •  tbsp water (cold)
  • bowl (large)

Add flour, half of the salt, sugar, and cold, cubed butter to a large bowl. Use hands to coat butter with flour and crumble into almond-sized pieces. Add cold water and continue to mix, adding more cold water as needed to form a shaggy dough.

Step 2/5

  • flour (for dusting)
  • plastic wrap

Flour a work surface, turn dough out, and form the dough into a flat disc. Wrap in plastic wrap and chill for at least 1 hr.

Step 3/5

  • flour (for dusting)
  • unsalted butter (for greasing)
  • oven
  • rolling pin
  • pie dish (9 in.)
  • knife
  • freezer
  • aluminum foil
  • pie weights

Preheat the oven to 350°F/175°C. Unwrap chilled dough and lightly flour work surface. Roll out dough into a circle slightly larger than the pie dish. Transfer dough to pie dish and press gently to fit bottom and sides. Trim as needed and fold excess dough under itself at the crust. Crimp the edges as desired. Prick base all over with a fork, then freeze the crust for at least 20 min. Cover the pie crust with greased aluminum foil and fill with pie weights. Blind bake for approx. 20 min., then remove pie weights and continue to bake for 10 min. more, or until the crust just starts to brown. Remove from the oven and let cool.

Step 4/5

  • 40 unsalted butter (room temperature)
  • 40 bittersweet chocolate
  • 220 pecans
  • 100 brown sugar
  • 150 maple syrup
  • 3 eggs
  • ¾ tsp salt
  • ¼ tsp ground cinnamon
  • ½ orange
  • 1 tbsp vanilla extract
  • saucepan
  • rubber spatula
  • cutting board
  • knife
  • bowl (large)
  • whisk
  • fine grater

While the crust cools, add room temperature butter to a saucepan over medium heat. Add chocolate and stir until melted and combined, then remove from heat. Toast pecans then roughly chop, leaving some whole for decoration. Add brown sugar, maple syrup, eggs, remaining salt, and ground cinnamon to a large bowl and whisk to combine. Add chocolate-butter mixture, fresh orange zest, vanilla extract, and chopped toasted pecans, and stir to combine.

Step 5/5

  • whipped cream (for serving)
  • aluminum foil

Transfer filling to baked crust and decorate with whole pecans. Bake at 350°F/175°C for approx. 40 min., or until the filling is firm to the touch but jiggles slightly. If needed, tent pie with aluminum foil to prevent the crust from getting too brown before the filling finishes baking. Remove from the oven and let cool. Serve with whipped cream and enjoy!