Chocolate Pecan Pie Recipe
This chocolate pecan pie recipe made into a slab pie is a fabulous way to feed a crowd. You get all the tasty flavors without the hassle of a pie. Cut this into small squares for a bite-size treat or into larger squares and top with ice-cream. A holiday or potluck favorite!
Equipment
- Rimmed sheet pan
Ingredients
CRUST
- 3 ¾ cups flour
- 1 ½ teaspoons salt
- 1 ½ tablespoons sugar
- 1 ½ cups butter (3 sticks, very cold)
- 1 tablespoon Apple cider vinegar
- ¾ cups very cold water
FILLING
- 3 ½ cups pecan halves (toasted)
- 8 ounces bittersweet chocolate
- ½ cup heavy cream
- 10 tablespoons butter
- 1 ⅔ cups dark brown sugar
- 1 cup corn syrup
- ¼ teaspoon salt
- 1 ½ teaspoons apple cider vinegar
- 1 tablespoon vanilla
- 2 tablespoons bourbon
- 5 eggs
- 1 egg plus 1 tsp water
Instructions
CRUST:
- Add flour, salt and sugar to food processor. Cut butter into 1 inch pieces and add to food processor. Pulse until the butter is pea size. Add water and pulse until it just comes together. Put onto a floured surface and form into a ball. Cut in half and wrap in plastic wrap. Refrigerate or freeze until ready to use but at least 15 minutes in the freezer.
- Roll out one of the dough balls into an 18 x 13 inch rectangle. Place this in a 12 x 17 inch rimmed baking sheet draping some over the sides. Place in freezer until it is cold.
- In a microwave safe bowl, melt the chocolate chunks and cream on medium power until just melted stirring every 30 seconds, for about 1-2 minutes. Spread over prepared pie crust and smooth with an offset spatula. Place in freezer for about 10 minutes.
Filling
- Add butter, brown sugar, corn syrup and salt to a large saucepan and bring to a simmer over medium heat. Cook for 2 minutes until the brown sugar has dissolved. Remove from heat and add pecans, vinegar, vanilla and bourbon. Pour into a bowl to let it cool. When cool to touch, add eggs stirring after each one until well incorporated. Pour onto chilled chocolate layer.
- Roll out the second ball of dough and either place it over the top or cut it into strips to make a lattice design. Brush with an egg wash of 1 egg and 1 teaspoon water.
- Bake at 350º for 30 minutes until the crust is golden brown and the filling is starting to bubble. Let cool for 30 minutes before cutting into squares.
Barbara's Notes + Tips
- You can leave out the chocolate for a more traditional pecan pie.
- Bourbon is perfect with the sweet filling but if that's not your thing, an easy substitution is vanilla.
- Can serve with a dollop of whipped cream, drizzle salted caramel over the top or a scoop of vanilla ice cream.
Nutrition
Calories: 340kcal | Carbohydrates: 33g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 228mg | Potassium: 118mg | Fiber: 2g | Sugar: 20g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
