Chocolate Pecan Pie

Chocaholics and pecan pie enthusiasts, walk this way for the oh-so divine Chocolate Pecan Pie, a dessert bound to make you swoon. This dessert is perfect for special occasions, family gatherings or simply when you’ve got a hankering for something rich and sweet. The crunchy pecans and the rich chocolate filling yield an exceedingly flavorful pie, and one that’s balanced out by the flaky pastry crust underneath. Your taste buds will squeal with delight and soon you’ll be dishing out seconds or thirds!

This spin on classic pecan pie has the perfect balance between nutty and sweet. With a m��lange of luscious chocolate and crunchy pecans, each mouthful is a mini celebration. The recipe is pretty straightforward too, and that’s the cherry on top!

Here’s what you will need:

• Prep time: 30 minutes
• Cook time: 50 minutes
• Total time: 1 hour 20 minutes
• Servings: 8
• Yield: 1 pie

Ready to master the art of a bloody good pecan pie, with a chocolate spin? Let’s get cracking!

Ingredients & Equipment You’ll Need

• 1 unbaked deep dish pie crust
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 1/2 cups chopped pecans
• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract

For this recipe, you’ll need a good pie dish, a stand mixer or a simple hand whisk.

How To Make Chocolate Pecan Pie

1. Preheat the oven to 325 degrees F (165 degree C). In the meantime, let���s prepare our filling.
2. In a large mixing bowl, beat the eggs until they���re frothy. Gradually add the flour, sugar, and brown sugar, beating until well blended.
3. Melt the butter in the microwave and let it cool a bit before you add it to the egg/flour/sugar mixture. Don���t skip this step – it���s crucial for avoiding scrambled eggs in your pie! Mix well.
4. Stir in the chopped pecans and chocolate chips, and pour the mixture into the pie shell.
5. Bake for about 50 to 55 minutes, or until the set and golden. A toothpick inserted in the middle should come out with just a few moist crumbs.
6. Let the pie cool on a wire rack. Slice and serve at room temperature.

Tips For The Best Results

• To prevent the pie crust from over browning, put some aluminum foil around the edges for the first half of baking.
• Don���t put a hot pie in the fridge, it will get soggy. Let it cool off on a wire rack before storing it.

Storage Tips

• You can keep the pie in the refrigerator for 4-5 days.
• You can freeze the baked pie for up to 3 months. Defrost it overnight in the fridge before serving.

Frequently Asked Questions

Q: Can I use dark chocolate chips instead of semi-sweet?

A: Absolutely! Feel free to adapt the recipe according to your taste preferences.

Q: Can I use a pre-made pie crust?

A: Yes, certainly. A pre-made pie crust can be a great time-saver!

Q: What if I don’t have a pie dish?

A: You can use a tart tin as a substitute or even a round cake tin. It just needs to be oven-proof.

Q: Can I make this pie gluten-free?

A: Yes, simply swap the regular flour with your favorite gluten-free one to make this pie gluten-free.

Q: Can I make this pie dairy-free?

A: Yes, just replace butter with a dairy-free substitute like margarine or coconut oil!

Nutritional Facts of Chocolate Pecan Pie

Each slice of this pie contains 450 calories, 30 g of fat, 40 g of carbohydrates, 5 g of protein, 20 g of sugar and 300 mg of sodium.

There you have it, folks – an insanely tasty, uber chocolatey, delightfully nutty Chocolate Pecan Pie. This pie serves up a slice of heaven, literally. Serve it up with a dollop of cream or a scoop of vanilla ice cream for an added indulgence. Enjoy!