chocolate pecan pie

<p>Chocolate bourbon pecan pie is an elevated version of a classic dessert. It's rich, gooey, and FULL of delicious flavors.</p>

Chocolate Bourbon Pecan Pie

all-purpose flour

sugar

tsp salt

unsalted butter,

tbsp ice water

pecan halves, very roughly chopped

chocolate chips

Karo® Light Corn Syrup

dark brown sugar, packed

eggs

tbsp unsalted butter, melted

tsp vanilla extract

bourbon

Combine the flour, sugar, and salt in a large bowl. Cut in the cold and cubed butter using a pastry cutter or two forks. You can also work it in with your hands but be careful not to warm the butter up too much.

The mixture should be roughly combined, with many small lumps of butter distributed all throughout. 

Dip into your ice water and pour in 2 tablespoons of water into the flour and butter mixture. Stir it in with a rubber spatula and then mix in the other 2 tablespoons of water.

Pick up a handful of dough and squeeze. If it holds its shape without sticking to you, it&#8217;s done. It&#8217;s OK if some dry ingredients hang out around the bottom of the bowl.

Dump the dough out onto a sheet of plastic wrap. Work in those last few bits of dry ingredients (careful not to work it TOO much), and form into a thick disk. Wrap it and store in the fridge for 45 minutes.

When the dough is completely chilled (it should be very firm), take it out of the fridge to rest at room temperature for about 10 minutes. This makes it easier to roll out.

Roll out the dough on a lightly floured surface. This is enough for a 9&#8243; pie dish, so roll the dough out so that it&#8217;s slightly larger than the dish by about an inch.

Roll the dough onto your rolling pin and gently place it into the pie dish. Crimp the edges and pop the prepped pie shell in the fridge.

Homemade Pie Dough

In a bowl mix together the Karo® Corn Syrup and sugar. Once combined, mix in the eggs, butter, vanilla, bourbon, and salt.

In a separate bowl, combine the pecans and chocolate. Take your pie shell out of the fridge and pour the pecans/chocolate into the center. Spread them even.

Pour the filling over top the pecans/chocolate and tap the pie against the counter about 10 times. This allows the filling to reach all the way down to the bottom of the pie.

Bake for 45 minutes or until the center of the pie no longer wobbles. It can have a slight jiggle, but it shouldn&#8217;t be too thin. 

Let the pie sit out at room temperature for about an hour then transfer to the fridge for another 2 hours.

Chocolate Bourbon Pecan Pie Filling

Love the addition of bourbon! perfect thanksgiving pie!

If you’re looking for a simple dessert that will wow everyone, you have to try this chocolate pecan pie. It is very quick and easy to make (especially if you buy a ready-baked pastry shell), yet looks fabulous and tastes amazing. Rich chocolate teams perfectly with the pecans, and the salted butter brings out the flavors.

Chocolate Pecan Pie: you have to try this dessert

Pie crust, 9-inch

Dark Brown Sugar, 2/3 cup, packed

Vanilla Extract, 2 tsp

salted butter melted, 2 tbsp

pecans finely chopped, 1/2 cup

whole pecans, 1 cup, for topping

milk chocolate

Preheat your oven to 375 °F/170C fan/gas mark 5. Put your oven rack one shelf down from the middle.

Roll your pastry, and place your pie crust into the pie plate. Crimp the edges then put into the fridge to chill while you are making the filling. If you are using a ready-cooked shell, place into pie dish.

Using a large bowl, whisk together your eggs, brown sugar, golden syrup, maple syrup, vanilla, and melted butter.

Stir in the chopped pecans and chocolate chips, then pour into the pie shell.

Bake for about 20 minutes, then remove from the oven and carefully place the whole pecans on top to decorate. Doing this now means there is more chance the pecans will stay on top instead of sinking.

Put the pie back in the oven for another 20 minutes. You want the center to still be slightly wobbly, but the rest of the pie to be puffed up and obviously cooked through.

If you feel like the pie is starting to brown too much while cooking, cover it with foil.

Remove the pie and cool in the dish. This pie has to set for a few hours before serving.

Pecan pie is taken up a level with chocolate. For this Chocolate Pecan Pie recipe, you can use white, milk, dark, or semi-sweet chocolate – all incredible!

Chocolate Pecan Pie

pecans

brown sugar

cocoa powder

corn syrup

unsalted butter (, melted)

vanilla

salt

semi-sweet chocolate chips (, melted)

whipped cream and/or chocolate shavings (, for serving)

Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.

Carefully roll out your pie dough and gently press into the pie plate. (Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. No need to pre-bake the crust.)

Sprinkle the chopped pecans on top of the dough, spreading them out into an even layer.

In a medium mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, salt, and melted chocolate. Mix until thoroughly combined and smooth.

Slowly pour the mixture over the pecans, making sure everything gets coated.

Bake on the center rack for about 45-55 minutes, or until the top is golden brown and the pie appears barely set, depending on your oven. (See note below.)(After 30 minutes of baking, use a crust protector or cover the edges with foil, to prevent over-browning, if necessary. You can also tent a piece of foil over the entire pie if the top is browning too quickly toward the end.)

Remove from the oven and transfer to a wire rack to cool completely before slicing.

Serve with a dollop of homemade whipped cream and a sprinkle of chocolate shavings.Bourbon anyone? If you want to make Chocolate Bourbon Pecan Pie, simply mix 2 to 3 tablespoons of bourbon into the filling.

If you think nothing can make pecan pie more scrumptious, think again! Chocolate-Pecan Pie turns up the flavor on a family classic. The secret? Pecan pie with chocolate chips! Our easy Chocolate-Pecan Pie comes together like traditional pecan pie, but with the delicious addition of gooey chocolate chips and garnish. Try it for your Thanksgiving dessert spread and repeat the experience all season long. 

Chocolate-Pecan Pie

butter or margarine, melted

semisweet chocolate chips (6 oz)

pecan halves

whipping cream, whipped

Heat oven to 325°F. 2.	Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.

Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.

Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Chocolate Pecan Pie is a decadent spin on the classic Southern favorite. Gooey chocolate meets crunchy pecans for the perfect sweet and salty combo dessert. The recipe is simple but delivers a show-stopping dessert your family will crave each and every Holiday Season.

Chocolate Pecan Pie Recipe

refrigerated pie crust dough

eggs (room temperature)

maple extract

unsalted butter

oz semi-sweet chocolate (chopped)

Preheat the oven to 350 degrees F.

In a large mixing bowl, stir together brown sugar, eggs, melted butter, maple extract, and corn syrup.

Add 1 ½ cups of the chopped pecans and the chopped chocolate and stir to combine and fully coat the pecans.

Roll out your pie dough and place the dough in an 8-inch pie dish, trimming the overlapping pie dough.

Pour the pecan mixture into the center of the pie dish, then evenly distribute the remaining ½ cup of pecans on top.

Using the excess pie dough, create flowers, leaves, or other shapes and adorn your pie with them.

Bake for 20 minutes. Then, place foil or a pie-edge silicone protector around the edges of the crust and bake for an additional 30 minutes. A toothpick should come out clean

Allow to cool then serve.

A really fun twist on pecan pie and turned out great!

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