In keeping with the overall Super Bowl theme that is sure to dominate the blog world this weekend, I thought I would offer up this SUPER chocolate pecan chocolate chunk pie. In the battle of the chocolate pies, this one comes out a champion every time. It is a little time consuming but so worth the effort.
Ingredients
Tart Shell Dough
- 1 3/4 cups all-purpose flour
- 6 Tablespoons unsalted butter, cut into 1 T pieces
- 1 Tablespoon sugar
- pinch of salt
- 1/4 cup ice water
- Chocolate Pecan Chocolate Chunk Filling
- 1/4 pound unsalted butter
- 1/2 cup granulated sugar
- 12 ounces semisweet chocolate, chopped into 1/4-inch pieces
- 2 ounces unsweetened chocolate, chopped into 1/4-inch pieces
- 1 1/2 cups dark corn syrup
- 1 Tablespoon vanilla extract
- 1/4 teaspoon salt
- 8 eggs
- 3 cups pecan halves, lightly toasted
Instructions
Tart Shell
- Mix 1 1/4 cups flour, butter, sugar and salt in the bowl of an electric mixer. Mix on low for 5 minutes, until the butter is cut into the flour and the mixture develops a mealy texture. Add ice water and continue to mix on low for 10-15 seconds, until the dough comes together. Remove the dough from the mixer and form it into a smooth, round ball. Wrap in plastic wrap and refrigerate for at least 4 hours. You may roll the pie dough after it has been refrigerated for 4 hours; however, it will be much easier to work if it has been allowed to relax overnight in the refrigerator.
- Transfer to a clean, lightly floured work surface. Roll the dough (using the extra 1/2 cup of flour as necessary to prevent the dough from sticking) into a circle about 15 inches in diameter and 1/8-inch thick. Line the 9 x 1 1/2-inch false bottom tart pan with the dough, leaving a 3/4-inch border, which should be crimped around the top edge of the pan. Refrigerate the pastry crust for 30 minutes (do not skip this step).
- Preheat the oven to 325 degrees.
Pie Filling
- To prepare the filling, heat the butter and sugar in a 2 1/2-quart saucepan over medium-high heat. Stir constantly while bringing the mixture to a boil. Allow the mixture to boil for 1 1/2 minutes. Remove from heat and transfer to the bowl of an electric mixer. Use a spatula to stir in 6 ounces semisweet chocolate and the unsweetened chocolate. Continue to stir until the chocolate has melted. Add dark corn syrup, vanilla extract and salt.
- Add the eggs and place the mixer bowl onto the mixer with a paddle. Combine on medium until the eggs are incorporated and the mixture is smooth. Remove the bowl from the mixer. Use a rubber spatula to complete the combining.
- Remove the pie shell from the refrigerator and place it on a baking sheet. Evenly disperse the pecan halves over the bottom of the shell. Spread the remaining 6 ounces semisweet chocolate over the pecans. Slowly (very important to pour slowly) pour the chocolate batter over the chopped chocolate and pecan halves.
- Bake the pie on the middle rack of the preheated oven for 1 hour. Reduce the temperature to 300 degrees and bake for an additional 45 to 55 minutes, until the internal temperature of the pie filling reaches 170 degrees. Remove from the oven and cool to room temperature for at least 1 hours. Refrigerate the pie for at least 2 hours (do not remove from the pan).
- Bake the pie on the middle rack of the preheated oven for 1 hour. Reduce the temperature to 300 degrees and bake for an additional 45 to 55 minutes, until the internal temperature of the pie filling reaches 170 degrees. Remove from the oven and cool to room temperature for at least 1 hours. Refrigerate the pie for at least 2 hours (do not remove from the pan).
- Although the pie can be served after 2 hours of refrigeration, the texture improves after 24 hours in the refrigerator. It will keep 2 to 3 days in the refrigerator.
- To serve, cut with a serrated knife that has been heated under hot running water before making each slice. The pie can be serve chilled or slightly warmed. For pure decadence, top it with sweetened whipped cream. Oh my! It’s super!
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Adapted from Death By Chocolate
Linked to:
Finer Things Friday @ The Finer Things in Life
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Food on Fridays @ Ann Kroeker’s blog
Foodie Fridays @ Designs by Gollum
Friday Feasts @ Mom Trends
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OMGoodness, this looks fantastic. No football at our house…I’m blessed that Hubby has never enjoyed football…basketball? thats another story.
I’m positive my hubby would love this pie!
Thanks!
Rainey
This pie sounds absolutely wonderful! I have had a hard time making pecan pie since I moved to high elevation, but I will have to try one more time with this recipe!
I have no interest in the Superbowl whatsoever, but this pie! Now THIS is my definition of super. I can almost envision how it would taste. A winner, for sure, Debbie.
My three favorite things for a pie… chocolate, pecans, and vanilla! Oh, YUM! Thank you for sharing this recipe. I wish I had one of these right this minute!
Happy Foodie Friday…
XO,
Sheila 🙂
this looks sinful, i love it!
Oh my goodness, this sounds delicious! I’m looking forward to giving it a try.
This looks yummy Debbie. I will have to try it.
Deb
Oh my….. Chocolate heaven!! Thanks for the recipe.
Absolutely lovely!
🙂
ButterYum
Oh, this pie looks so very yummy! I would love to have a bite right now!
WOW that recipe really looks incredible
Oh my that looks sooo amazing!! Thanks for sharing!!
I checked out the Arkansas Bloggers and I think that is a great idea! I would love to participate when you are up and running. Just let me know what I need to do for you. Also, didn’t know if you realized but I am from Benton as well. My maiden name was Melissa Gardner and my parents are Curly and Sherry Gardner. My mom worked in the high school cafeteria for years before she retired and my dad owns Northern Oil Co. What a small world!
Pecan pie is one of my favorites and this one sounds especially amazing. I’m going to try to keep superbowl eats healthy… we’ll see how that goes down 😉
Debbie! Thanks for your message. I truly appreciate, more than I can put into words.
Your blog is awesome!!
Hi Debbie! Thank you for much for contacting me. I would love to link to Arkansas Bloggers. I do not have a store in LR, but I do fulfill orders out of my home. My email is jstansbakery@gmail.com, what is yours? I’ll put the button on my blog today!
Thank you!
Oh my! That does look good!
Hope you’ll stop by and link up at this week’s Sweet Thursday Valentine’s event.