Double Pecan Chocolate Pie

This pecan number is serious business, with pecans rolled into the crust and in the filling, which is also packed with creamy bittersweet chocolate. Even if you only let yourself have a sliver, it's worth every calorie.

Up your pecan pie game with this double pecan chocolate pie.
Photo by Lara W.
Up your pecan pie game with this double pecan chocolate pie.
Up your pecan pie game with this double pecan chocolate pie.

PREP TIME

30

minutes

TOTAL TIME

135

minutes

SERVINGS

10

servings

PREP TIME

30

minutes

TOTAL TIME

135

minutes

SERVINGS

10

servings

Ingredients

  • 1 1/4

    cups all-purpose flour

  • 2

    tablespoons granulated sugar

  • 3

    cups pecans

  • 1/2

    teaspoon Kosher salt

  • 6

    tablespoons cold unsalted butter, cut into small pieces

  • 4

    tablespoons butter, melted

  • 4

    large eggs

  • 1

    cups light corn syrup

  • 1/2

    cup light brown sugar, firmly packed

  • 3/4

    teaspoon ground cinnamon

  • 3/4

    cup bittersweet chocolate chips

Directions

In a food processor, pulse the flour, granulated sugar, 1/2 cup pecans, and 1/4 teaspoon salt until the pecans are finely chopped. Add 6 tablespoons cold butter and pulse until the mixture resembles coarse crumbs. Add 2 tablespoons cold water, pulsing until the dough is crumbly but holds together when squeezed (if necessary, add more water, 1 teaspoon at a time; do not overmix). Transfer the dough to a piece of plastic wrap and shape into a 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days. Heat oven to 350°F. On a lightly floured piece of parchment, roll the disk of dough into a 12-inch circle. Slide onto a baking sheet and refrigerate until slightly firm, about 10 minutes. Fit it into the bottom and up the sides of a 9-inch pie plate. If necessary, trim the dough so the overhang is even all the way around (about 1/2 inch from the edge of the rim). Fold the overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate until ready to fill. In a large bowl, whisk together the eggs, corn syrup, brown sugar, cinnamon, 4 tablespoons melted butter and the remaining 1/4 teaspoon salt. Stir in the chocolate chips and the remaining 2 1/2 cups pecans. Spoon the mixture into the prepared pie crust. Bake for 30 minutes. Cover the pie with foil and bake until filling is puffed and the center is just set, 15 to 20 minutes more. Transfer the pie to a wire rack and let it cool to room temperature.

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