If you love classic pecan pie, but also are a chocoholic when it comes to dessert, this recipe is right up your alley. First, cocoa powder is incorporated into the base to create a gorgeous chocolate-infused crust. Next, the filling is combined with melted semi-sweet chocolate chips for an even more decadent dessert than the original. Here, the pie is served with a scoop of vanilla ice cream, but, of course, you could always use chocolate ice cream for a triple chocolate dessert experience!
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter (cut into small pieces)
- 4 tablespoons ice water
- For the Filling:
- 2 tablespoons unsalted butter
- 3 large eggs
- 1 cup dark corn syrup
- 1/2 cup brown sugar (packed)
- 1/2 cup semi-sweet chocolate chips (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Gather the ingredients.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, and salt.
Using a pastry blender, cut in cold butter until coarse crumbs form.
Pastry blenders are used to incorporate the chilled butter into the flour so the warmth of your hands don't begin to soften the butter. If you don't have a pastry blender on hand, use two table knives in a criss-cross fashion.
Add in the ice water, one tablespoon at a time, until dough is moist.
Gather the dough into a ball and shape into a flat disk. Wrap the dough in plastic wrap and chill for 30 minutes.
On a lightly floured surface, roll out the dough into a round that fits the size of the pie pan.
Transfer the dough to the pie pan and crimp edges. Chill in refrigerator for 20 minutes.
Preheat the oven to 325 F. Melt butter in a small saucepan over medium heat; cook and whisk until butter starts to foam and turn golden brown.
Transfer the browned butter to a large mixing bowl and whisk in eggs, corn syrup, brown sugar, melted chocolate, vanilla, and salt until well combined.
The semi-sweet chocolate chips can be melted quickly and easily in the microwave. Simply heat 30 seconds at a time, stirring after each interval. Once the chips are melted, allow to cool slightly before stirring into the pie batter.
Stir in the pecans.
Pour mixture into unbaked pie shell. Bake 50 to 55 minutes, or until pie filling just barely jiggles.
Cool on a wire rack.
Cut into wedges to serve.