Best Chocolate Chunk Pecan Pie Recipes

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ULTIMATE CHOCOLATE CHUNK PECAN PIE



Ultimate Chocolate Chunk Pecan Pie image

Our family hosts an annual barn party for our close friends, complete with a pie cook-off. A few years ago, this recipe won first prize! -Janice Schneider, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
1/8 teaspoon salt
3 ounces cold cream cheese, cubed
1/4 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
1/3 cup sugar
3 tablespoons butter
2 cups coarsely chopped semisweet chocolate, divided
4 large eggs
1 cup dark corn syrup
2 teaspoons vanilla extract
Dash salt
2-1/2 cups pecan halves, toasted

Steps:

  • In a small bowl, mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while making filling., In a small saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly., In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top., Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.

Nutrition Facts :

CHOCOLATE CHUNK PECAN PIE



Chocolate Chunk Pecan Pie image

Found this recipe on The King Arthur recipe site. The flavorings mentioned are their recommendations...........choose only 'one'. Use 1/2 teaspoon of any of the three mentioned - OR - just use 2 teaspoons of pure vanilla extract.

Provided by dojemi

Time P1DT1h4m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups unbleached all-purpose flour (or King Arthur Perfect Pastry Blend Flour)
1 tablespoon dry buttermilk (optional)
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons vegetable shortening
5 tablespoons cold butter
1 teaspoon white vinegar (or cider vinegar)
3 -4 tablespoons ice water
2 large eggs, room temperature
1 cup sugar
1/4 teaspoon salt
1/2 cup king arthur unbleached all-purpose flour
1/2 cup butter, melted and cooled
2 teaspoons vanilla extract (see NOTE* in directions)
1 1/3 cups bittersweet chocolate (or semisweet chocolate chips or chunks, or a combination)
2/3 cup diced pecans (toasted in a 350 F oven till golden, 8 to 10 minutes)
2/3 cup pecan halves (optional)

Steps:

  • To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
  • Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
  • Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
  • Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
  • Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
  • Shape the dough into a rough disk, and transfer it to a well-floured work surface.
  • Roll it into a rectangle about 8" x 12".
  • Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again.
  • Give it another three-fold, then fold it in half to make a thick square.
  • Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
  • Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling.
  • While it's warming, preheat the oven to 375°F
  • Roll the dough into a 12" to 13" circle.
  • Transfer the crust to a 9" pie plate.
  • Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
  • Refrigerate the crust while you make the filling.
  • Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
  • Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
  • Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
  • Pour the batter into the pie crust, then scatter the pecan halves on top.
  • Bake the pie for 30 minutes.
  • Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
  • Remove the pie from the oven, and allow it to cool for about 30 minutes before serving.
  • Top with ice cream or whipped cream, if desired.
  • NOTE*: If desired, substitute 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, all optional but delicious.

TRIPLE CHOCOLATE CHUNK PECAN PIE



Triple Chocolate Chunk Pecan Pie image

Make and share this Triple Chocolate Chunk Pecan Pie recipe from Food.com.

Provided by Barenakedchef

Categories     Pie

Time 1h35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 17

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into 1/4-inch slices
1/4 cup vegetable shortening, cold, cut into two pieces
2 tablespoons vodka, cold
2 tablespoons cold water
3 tablespoons unsalted butter, cut into 1-inch pieces
3/4 cup dark brown sugar
1/2 teaspoon table salt
2 large eggs
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup whole pecans, toasted and chopped into small pieces (4 ounces)
2 ounces white chocolate, chopped into 1/4-inch pieces
2 ounces milk chocolate, chopped into 1/4-inch pieces
2 ounces semisweet chocolate, chopped into 1/4-inch pieces

Steps:

  • For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 3/4 cup flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl.
  • Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten the dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  • Remove dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into a 9-inch pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 15 minutes.
  • Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove pie pan from refrigerator and trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate until firm, about 15 minutes.
  • Remove pie shell from refrigerator and press a doubled 12-inch piece of aluminum foil inside the pie shell, and fold the edges of the foil to shield the fluted edges. Evenly distribute 2 cups of ceramic or metal pie weights over foil. (you can also use dried beans or pennies if you have no pie weights). Bake on rimmed baking sheet for 15 minutes. Carefully, remove foil and weights by gathering sides of soil and pulling up and out. Place pie shell back into the oven and continue baking until lightly golden brown, about 5 to 10 minutes more. Remove from oven, and set aside while preparing the filling.
  • Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
  • In a medium heatproof bowl set in skillet of water maintained at just below simmer, melt butter. Remove bowl from skillet; mix in sugar and salt until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
  • Pour mixture into warm shell and scatter chocolate pieces over pecan mixture; gently press the chocolate into the filling with the back of a spoon. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

Nutrition Facts : Calories 612.5, Fat 37.9, SaturatedFat 16.3, Cholesterol 84, Sodium 343.5, Carbohydrate 65.5, Fiber 3.2, Sugar 35.9, Protein 6.8

CHOCOLATE CHUNK PECAN PIE



CHOCOLATE CHUNK PECAN PIE image

Categories     Nut

Yield 10

Number Of Ingredients 21

Crust
1 1/2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
1 tablespoon buttermilk powder, optional
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons vegetable shortening
5 tablespoons cold butter
1 teaspoon white or cider vinegar
3 to 4 tablespoons ice water
Filling
2 large eggs, room temperature
1 cup sugar
1/4 teaspoon salt
1/2 cup King Arthur Unbleached All-Purpose Flour
1/2 cup butter, melted and cooled
1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious*
1 1/3 cups bittersweet or semisweet chocolate chips or chunks, or a combination
2/3 cup diced pecans, toasted in a 350°F oven till golden, 8 to 10 minutes
*Substitute 2 teaspoons vanilla for any of the flavorings, if desired
Topping
2/3 cup pecan halves, optional

Steps:

  • Crust: Whisk together the flour, buttermilk powder, salt, and baking powder. Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients. Cut the butter into pats, and roughly work it into the mixture in the bowl. Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened. Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive. Shape the dough into a rough disk, and transfer it to a well-floured work surface. Roll it into a rectangle about 8" x 12". Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again. Give it another three-fold, then fold it in half to make a thick square. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours. 7) Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling. While it's warming, preheat the oven to 375°F. Roll the dough into a 12" to 13" circle. 8) Transfer the crust to a 9" pie plate. Trim the edges (patching any bare spots, if necessary), and make a tall crimp. 9) Refrigerate the crust while you make the filling. Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine. 10) Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored. 11) Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans. 12) Pour the batter into the pie crust, then scatter the pecan halves on top. 13) Bake pie for 30 minutes. Tent lightly with aluminum foil, and bake additional 15 minutes, till the crust and top are both golden brown. 14) Remove pie from oven. Cool 30 mins.

CHOCOLATE CHUNK PECAN PIE



Chocolate Chunk Pecan Pie image

I've made this pie several times and it is just wonderful! It will not last long, I promise!

Provided by Brenda Forbes @BrnJune

Categories     Pies

Number Of Ingredients 8

1 - unbaked, 9" deep-dish pie shell, unthawed
3 large eggs
1 cup(s) light corn syrup
1/2 cup(s) granulated sugar
1/4 cup(s) butter or margarine, melted
1 teaspoon(s) vanilla
1 cup(s) pecan halves, coarsely chopped
3/4 cup(s) semi-sweet chocolate chunks

Steps:

  • Preheat oven to 350 degrees F.
  • Combine eggs, corn syrup, sugar, butter and vanilla in medium bowl with a whisk. Stir in pecans. Sprinkle chocolate chunks over bottom of crust. Pour pecan mixture into pie shell.
  • Bake for 50 to 55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. (If crust is browning too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until serving time.
  • This is also very good if served warm with vanilla ice cream!

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