Chocolate Pecan Pie
Take the traditional pecan pie you know and love and add chocolate for a win-win recipe. This recipe gives you some of the soft texture of traditional pecan pie but is less sweet. Corn syrup is kept to a minimum in the ingredients. Use my 6-inch pie pastry recipe for the perfect size crust.
Prep pastry: 20 minutes Prep filling: 40 minutes Bake: 28-30 minutes Bake at: 350° Makes: 6 servings Pan: 6-inch pie plate Difficulty: easy
Ingredients:
6-inch prebaked pie pastry, hot
3/4 cup plus 2 tablespoons pecan halves or pieces, lightly toasted
1 large egg
1 large egg yolk
1/2 cup (93g) dark brown sugar, lightly packed
2 tablespoons light Karo (corn) syrup
small pinch salt
1/2 tablespoon butter, melted
1 teaspoon espresso powder (optional)
1 tablespoon fresh orange juice
3 ounces bittersweet chocolate bar (or chips)
1/3 cup heavy whipping cream
Pinch sugar
Directions:
Prepare pie pastry and have ready to bake when you start making filling.
Lightly toast pecans and set aside to cool. Watch carefully for burning.
In a medium bowl, whisk together whole egg, egg yolk, dark brown sugar, Karo syrup, and salt. Melt the butter and stir in espresso powder, if using, and then orange juice. Add to egg mixture and whisk. Melt bittersweet chocolate in microwave at 50% power for 2-3 minutes in 30 second intervals. Stir occasionally. Gradually add to egg mixture, whisking hard.
Remove pie crust from oven and adjust temperature to 350°. Spread pecans in base of hot crust. Spoon warm filling over the crust. Bake for 28-30 minutes until edges are puffed and set and center is still recessed and soft. Remove from oven and place pie on wire rack to cool. Refrigerate until chilled, about 2 hours.
Using an electric mixer, whip cream at medium speed until soft peaks form. Add sugar and beat at high speed until stiff. Pipe or spread whipped cream on chilled pie or serve a dollop on the side. If serving within 4 hours, do not cover the pie. Cover and store in refrigerator after first serving.
Pie can be made 1 day ahead. Let stand, covered, at room temperature for up to an hour before serving.
Tips:
- You can substitute bottled orange juice for fresh if you don't mind the added sugar.
- Pie is also good served with ice cream in place of whipped cream.
- To make filling for 9-inch pie plate, use 2 cups pecan halves or pieces, 3 large eggs, 1 cup lightly packed dark brown sugar, 1/4 cup light Karo (corn) syrup, 1/8 teaspoon salt, 1 tablespoon melted butter, 2 teaspoons espresso powder (optional), 2 tablespoons fresh orange juice, 6 ounces bittersweet chocolate bar or chips, 2/3 cup whipping cream for topping.