Description
A chocolate pecan pie recipe perfect for holidays and family gatherings.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup vegetable shortening, chilled
- 4–6 tablespoons ice water
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour and salt. Cut in butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and crimp the edges.
- In a separate bowl, whisk together sugar, corn syrup, melted butter, eggs, vanilla extract, cocoa powder, and salt until smooth.
- Stir in pecan halves and chocolate chips. Pour the filling into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Let cool completely before slicing and serving.
Notes
- For a richer flavor, use dark chocolate chips.
- If the crust edges start to brown too quickly, cover them with foil.
- Store leftover pie in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg