I have a major baking confession. Try not to be judge-y-wudge-y about it, okay? K.
I don’t like pie.
I know, as a person with a baking blog, I should appreciate that pie is one of the quintessential pillars of baking, but I have never been huge on it. The crust was always sort of boring, and it was my opinion that I’d rather have my carbs in a cake or brownie!
But that all changed when Jane made this pie for Pie Day. Holy. Chocolate. Pecans. (Puh-kahns? Pea-canz? Paula Deen?) There’s a caramel layer, a chocolate layer, and the light, crisp pecan layer on top. And all the delicious caramel gooey-ness grabs onto the crust!
It’s sinfully delicious. It’s also extremely simple to make.
FYI–I don’t think anyone sells chocolate chunks anymore. They’re kind of a hot commodity. I found these at Trader Joe’s but they definitely had some bloom on them, which doesn’t affect the taste, but it kind of annoys me that the moisture in the chocolate chunk machine is too high. #foodsciencesnob Anyway. Chocolate chips work just as well!
K. So this a really simple recipe. Pie crust, chocolate chunks (or chips), sugar, corn syrup, butter, eggs, vanilla, and pecans. It seriously whips up in five minutes and then it’s in the oven for an hour. We’re talking minimal work here for maximum gain. It’s pie economics.
As I mentioned, I don’t even like pie. But this pie? THIS PIE?! This pie is one of my top ten favorite desserts of all time. The textures are AMAZING. Gooey. Chunky. Crisp. It’s absolute heaven. I have allowed myself a half slice every night. (Apparently pecan pie is the most high calorie food ever.)
Almost all of the recipes I discover are from my incredible mother-in-law, Jane, torn out of a magazine and filed among her carefully curated collection of desserts recipes! Every Sunday night dinner at her house is a great waiting game for the dessert she presents. After trying her pie last Sunday, I came home and just had to recreate it the next day.
The Flakes are just full of talent. Jim’s dad is an exceptional craftsman, interested in all kinds of buildings, tools, and technologies. Whenever there’s pie, he will insist we invent this pie contraption that–actually, that’s all I should say about it. He’s probably got a patent pending. 😉
I hope you enjoy the recipe! Please let me know how it works out for you! I love to see and receive feedback!
Chocolate Pecan Pie
Ingredients
- 1 Pie crust thawed
- ½ cup Chocolate chunks
- 4 tbsp Salted butter cut into pieces
- 1 cup Light corn syrup
- ½ cup Sugar
- 3 Eggs
- 1 tsp Vanilla extract
- 1 cup Pecan halves roughly chopped
Instructions
- Preheat oven to 350°F / 175°C.
- Place pie crust in 9" pie pan and trim the edges with a knife so that it fits along the edges of the pie pan.
- Sprinkle chocolate chunks over the pie crust
- In a large, microwave-safe bowl, melt butter.
- Add to the melted butter the corn syrup, sugar, eggs, and vanilla. Stir with a whisk until well combined. Then stir in pecans.
- Pour the pecan mixture over the chocolate chunks.
- Bake for 50 minutes. Allow to cool at room temperature for 2 hours. Then chill until ready to serve.