Are you craving a decadent dessert that transports you straight to a cozy Thanksgiving gathering or a comforting Sunday supper? Then look no further than this old-fashioned chocolate pecan pie recipe. This isn't your average pecan pie; we're adding a rich chocolate swirl for an extra layer of indulgence that will have everyone asking for seconds (and thirds!). It's the perfect blend of sweet, nutty, and chocolatey goodness, making it an ideal dessert for any occasion – or even a weeknight treat because it's surprisingly easy to make!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Filling:
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsweetened cocoa powder
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecan halves
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes at 375°F (190°C).
Making the Chocolate Pecan Filling:
- Whisk wet ingredients: In a large bowl, whisk together the sugar, corn syrup, cocoa powder, melted butter, eggs, and vanilla extract until smooth.
- Stir in pecans: Gently stir in the pecan halves.
- Pour into crust: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 45-50 minutes, or until the filling is set around the edges and slightly jiggly in the center. A toothpick inserted near the center should come out with moist crumbs attached.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Chocolate Pecan Pie:
- Use good quality cocoa powder: This will significantly impact the flavor of your pie.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around 45 minutes.
- Let it cool completely: This is crucial for the filling to set and prevent a messy slice.
- Serve chilled: For an extra special touch, chill the pie for a few hours before serving.
Variations:
- Add a touch of spice: A dash of cinnamon or nutmeg can complement the chocolate and pecan flavors beautifully.
- Use different nuts: Substitute some or all of the pecans with walnuts or hazelnuts.
- Make it mini: This recipe can easily be adapted for mini pies, perfect for parties or gifts.
Nutritional Information (per slice, approximate):
Calories: Approximately 450-500 Fat: Approximately 25-30g Sugar: Approximately 40-45g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This old-fashioned chocolate pecan pie recipe is a guaranteed crowd-pleaser. Its rich flavors and relatively easy preparation make it a perfect addition to your homemade cooking repertoire. Enjoy every delicious bite!