There’s not much to say about this one.
The explanation is all in the taste buds…and boy, is it good.
The best part is that it’s made with whole wheat crust and good ol’e dark chocolate…It’s good for you, right??? At least that’s what I keep telling myself. 😉
But, in all seriousness, you only need a little sliver of this precious pie. It is very rich and will satisfy any sweet tooth…that is, if you’re not allergic to nuts. Sorry folks. Enjoy!
Double Chocolate Pecan Pie
Ingredients (Pie Crust)
from Whole Foods
- 1 1/4 cups whole wheat pastry flour
- 1/8 teaspoon salt
- 7 tablespoons very cold unsalted butter (cut up into tiny piece, about 6 cubes per tablespoon)
- 4 tablespoons ice cold water
How-To (Pie Crust)
- In a large bowl (with an electric hand mixer nearby) or in your stand mixer, combine the flour, salt and butter.
- Next add in 1 tablespoon of the ice cold water into the mixer at a time, until the dough will form a ball when pressed in.
- Form the dough into a disk shape, wrap in plastic wrap and place in the refrigerator for about 30 minutes until it’s cold.
- Preheat the oven to 375°.
- Roll the dough out on a floured surface until it’s a large enough circle to fit our pie pan (I used a 9″ pie pan).
- Bake for about 30 minutes (I used a pie crust shield, but you can also just use aluminum foil to insure the top of the crust doesn’t get too brown).
from Annie’s Eats, originally from Baking Illustrated
- 3 tablespoons unsalted butter
- 3/4 cup light brown sugar
- 1/2 teaspoons salt
- 2 large eggs
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup small chopped pecans
- 1/2 cup mini semi sweet chocolate chips
- 1/2 cup bittersweet chocolate chips
- While the crust is baking, get started on the filling.
- In a glass bowl over a pot with water, bring the water up to a boil and melt the butter.
- Take the bowl off of the heat, leaving the water there to simmer, mix in the brown sugar and salt with a wooden spoon.
- With a whisk, beat in the eggs, corn syrup and vanilla.
- Return the bowl to the double boiler and stir while heating the mixture up to 130°. At this point the mixture should be shiny and hot to the touch.
- Remove from the double boiler and stir in the pecans.
- When the pie crust comes out of the oven, reduce the heat to 275°.
- Pour in the pecan mixture and sprinkle the chocolate chips evenly on top.
- Bake for about 50 minutes with the pie crust shield on.
- Remove the pie crust shield and bake for another 5-10 minutes.
- At room temperature, let the pie cool for about 4 hours.
This is by far drool-worthy. Awesome job!
That looks really good! I love the pie plate too! Is that the one Stephanie gave you? I need to get one of those! Yum!
Yes, this is the pie plate that Stephanie got from Willams-Sonoma. I love it…it’s a great one!
Sounds great! That pie plate is stunning as well!
Thank you so much Rebecca!
dark chocolate and wholewheat flour. i dont care what the others say. This is healthy. period
Whoa – now this is a truly decadent dessert. Chocolate plus pecan pie filling. ooohhh. Thanks for sharing.
You’re welcome Maggie! Definitely my favorite Pie. 🙂
Ohh yes please! Looks delish!
I love the way those chocolate chips float on top of this pie – gorgeous & I bet addictive!
Yes…very, VERY addictive. So good! 🙂
Hi Caroline and Merry Christmas and belated CONGRATULATIONS on your soon to be new addition 🙂 I made this pie for Christmas and baked exactly as stated, but did think 275 seemed a low temp, and actually baked about 10 min longer. I made it on Saturday and when we cut a piece yesterday there was still some liquid? What we ate seemed good and yummy despite the liquid. Is it possible that it is not baked all the way and any suggestions on what to do now???? We only cut 1 piece so far. Thanks
Thanks Lori and Merry Christmas to you too! That’s weird that your pie wasn’t fully baked. My only guess as to why it didn’t work out is because of the pie plate you used, maybe? Mine was a large ceramic pie plate and it probably held the heat in pretty well…and since it was large, the liquid center was thinner, allowing it to cook faster. I guess my suggestion would be to stick it back in the oven for a bit and don’t take it out until it no longer jiggles. I’m sorry that you had trouble. :-/ Let me know how it goes!
Hi Caroline; I used a glass Pyrex 9.5 inch pie plate. But it is actually fine now and tastes VERY yummy. The day after Christmas it didn’t seem to have much liquid and taste good. So, I think the next time I bake it I will keep it in longer or do you suggest a higher temp?
Oh good! 😀 Next time, I would bake it longer at a lower temp so it has time to reach the inside of the pie without burning the crust. 😀