Chocolate Pecan Pie

Recipes from 11/18/17 by Chef Michelle Bernstein


Recipe adapted from David Lebovitz 

The crust
1¼ cups (175g) flour
1/4 teaspoon salt
2 teaspoons sugar
4 ounces (115g) unsalted butter, chilled, and cut into 1-inch (3cm) cubes
4 tablespoons (60ml) ice water

The Chocolate-Pecan Filling 
*This recipe will fill a regular, shallow 9-in pie. If using a deeper pie plate, we recommend making 1½ times the filling recipe to fill up the shell. 

3 large eggs
3/4 cup (150g) packed dark brown sugar
2/3 cup (200g) light corn syrup, rice syrup or golden syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons (30g) melted butter, salted or unsalted
2 tablespoons bourbon
1 2/3 cups (190g) toasted pecans, very coarsely chopped
3/4 cup (120g) bittersweet or semisweet chocolate chips
Approximately 2 cups whole pecan pieces to decorate the top of the pie, if desired

To make the crust, mix together the flour, salt, and sugar in a bowl or in a stand mixer with the paddle attachment, or use a food processor.  Add the cubed butter and mix until the butter pieces are broken-up and about the size of small peas.  Add the ice water and mix just until the dough comes together.  Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.

Roll the dough on a lightly floured surface into a 12-inch (30cm) round.  Transfer the dough into a 9-inch (cm) pie plate letting the dough ease into the pan, rather than pressing it in.  Tuck the overhanging dough underneath the area above the rim of the pie plate, to create a double width of dough, then crimp the edges and refrigerate until ready to fill.

Preheat the oven to 375ºF (190ºC) and position the oven rack to the center of the oven.  In a large bowl, whisk together the eggs, brown sugar, syrup, vanilla, salt, melted butter and bourbon.  Stir in the pecans and the chocolate chips then scrape the filling into the pie shell.  If desired, arrange whole pecan pieces around the top of the pie for decoration.  Bake for 45 to 55 minutes, or until the filling puffs up slightly but still feels slightly jiggly and moist in the center. 

Let pie cool completely before slicing.  Serve with whipped cream or ice cream for a special treat!