Holiday Pecan Chocolate Pie
Holiday Pecan Chocolate Pie is decadent, smooth and crunchy. It truly defines the season and chocolate is my favourite sweet to work with when baking. I love the smell of chocolate and its texture. Pecans are my favourite nuts and I love their salty undertones. They pair well with chocolate.
I continue to search for the most flawless pie crust, and I think I may be there. In high school my friend Susan’s mom made the best pies. Her secret was the fat and she incorporated lard into her pies. I played with part of my crostata recipe and part of a pie recipe and this is what I achieved. Hoping that this will make your life easier.
The Pie dough is named after my daughter-in-law Paige. Last year at Thanksgiving she tried an unforgiving pie dough from a famous cook book, and it didn’t deliver. Like most of us, she had to doctor the crust. I am hoping to make life easy for her.
Paige’s Pie Crust comes together easily. This pie crust is good for a variety of pies.
Sift the Cocoa before adding it to remove any lumps.
After I melt the chocolate I add they corn syrup.
The egg and brown sugar ready to whisk.
I temper the eggs by adding a little of the hot mixture and save the eggs from scrambling.
I love the taste of pecans.
Using a spatula combine the pecans into the chocolate.
This pours easily into the pie shell and now ready for the oven.
It will puff up in the oven, but then settle down once it cools.
A bit of puff when it comes out.
All dressed up for the table.
Holiday Chocolate Pecan Pie
Holiday Chocolate Pecan Pie is made with Paige's Pie Dough.
Ingredients
Paige's Pie Dough
- 1 12 cup flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 cup shortening
- 1 egg yolk
- 2-6 tbsp cold water
The Chocolate Pecan Filling
- 1/4 cup butter
- 3 tbsp cocoa sifted
- 1 cup corn syrup
- 3 eggs
- 1/2 cup dark brown sugar
- 1/2 tsp vanilla extract
- 1/2 cup pecan pieces
Instructions
Paige's Pie Dough
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In a food processor pulse the flour, sugar and baking powder.
Add the shortening, egg and 2 tbsp of cold water.
Mix on high. Add more cold water as needed.
Dough needs to come together in a ball.
Turn the dough onto your counter and knead for a few turns.
Wrap the dough in plastic wrap and refrigerate for at least one hour.
When ready, roll out the pie dough.
Put in a 9 inch tart pan.
Set oven to 375 F.
The Chocolate Pecan Filling
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Melt the butter in a small pan.
Add the syrup and sifted cocoa.
In another bowl beat the eggs and sugar.
Take a small amount of the hot syrup to the eggs to warm them up a bit.
Now add the remaining syrup and beat together.
Fold in the pecan pieces.
Pour the mixture into the pie shell.
Place in oven for 35 to 40 minutes.
Remove pie and serve warm with some whipped cream or ice cream.
Recipe Notes
If you make this pie ahead of time it may be warmed in the oven before serving. Put it in at 250 F for 10 minutes.
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