Double Chocolate Pecan Pie

Saturday, November 9, 2013
Chocolate Pecan Pie4

Chocolate Pecan Pie

Chocolate Pecan Pie2
Double Chocolate Pecan Pie

 Chocolate Crust
  • 1 1/2 cups all purpose flour
  • 1/4 cup Ghiradelli unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 4 tablespoons ice water
  • 2 tablespoons unsalted butter
  • 3 large eggs
  • 1 cup dark corn syrup
  • 1/2 cup brown sugar
  • 4 ounces Ghiradelli Semi-sweet chocolate baking bar, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups pecan halves, toasted (I toasted mine in a 325 degree oven for 12 minutes)
In a large mixing bowl, sift together flour, cocoa powder, sugar and salt.  Knead in butter, using fingertips, until well incorporated and mealy.  Toss in the ice water, a tablespoon at a time, until dough is moist.  Use your hands to gather the dough into a ball; shape into a disc.  Wrap the dough in plastic wrap and chill for 30 minutes.

Roll dough out thinly, on a lightly floured surface, into a round that fits the size of the pie dish; transfer dough to pie dish and crimp edges.  Chill in refrigerator for 20 minutes.

Heat oven to 325 degrees F. 

Melt butter in a small saucepan over medium heat; cook and whisk until butter starts to foam and turn golden brown.  Transfer browned butter to a large mixing bowl; whisk in eggs, corn syrup, brown sugar, melted chocolate, vanilla and salt until well combined.  Stir in pecans.  Pour mixture into pie shell.
Bake 50-55 minutes, or until pie filling just barely jiggles.  Cool on a wire rack.

Makes 9 servings
12 comments on "Double Chocolate Pecan Pie"
  1. Wow, it looks fantastic, Emily - thanks for working on this :) Does the filling still have that classic pecan pie 'custardy smooshiness' (haha - don't you love my technical terms?) or does the chocolate change the texture? I agree about toasting the pecans before … makes a huge difference. Yum, can't wait to try this!

    1. Thanks, Patrice! Thanks for stopping by! Hmm you know, I do think the texture is different than traditional pecan pie. It's smooth and sort of "saucy" without being runny. The chocolate definitely overpowers any egg/custardy flavor - which could be good or bad. I do miss the simple flavor of traditional pecan pie. This is great if you love chocolate, though.

      I might make traditional pecan pie for Thanksgiving and compare!

  2. Gosh how ooey-gooey and delicious does that look. Love the dark chocolate addition, would stop it being too sweet. Yum!

  3. Constantly baking sweets and Im sure eating them as well, how do you stay thin? Or healthy? I would love to pursue baking but am scared at what I might see in a few years. Thanks!

    1. Oh don't be scared! I bake things all of the time and always eat what I make. I usually try to have a small portion or limit myself so I don't eat too much. This doesn't always happen! I'm not entirely sure I'm very healthy. I wish I could eat healthier. I do try to work out!

  4. Ghirardelli is my favorite!! I love a good pecan pie but have never tried a chocolate one...this looks perfect!

  5. Just today I was wishing I had some Ghiradelli cocoa powder for upcoming candy making session.Love the double chocolate goodness of this pie.

  6. I stumbled upon this while looking for some chocolate related Thanksgiving recipes and will be including you in a roundup tomorrow. This looks amazing!

  7. I think if I ate a regular pecan pie, it just wouldn't be as good without any chocolate! I'm going to try and make this or one of your versions of chocolate pecan pies for my Thanksgiving this year!

  8. Oh my word. YUM!!! I am pinning this one to try soon! :)

  9. This looks delicious and oh-so-decadent! I've never had a Chocolate Pecan Pie, and I think it's basically a necessity now!