Chocolate Pecan Pie
My wary eyes track the golden rays as they filter through wind-tossed leaves drawing longer and longer shadows across my yard. Perched at my sparse kitchen table – a make shift office of sorts – I am surrounded by large windows, portals to a busy, beautiful, changing outside. I slide down the bunched up sleeves on my thick cotton hoody; the large, old panes of glass do little to shield me from the dropping temperature.
Each evening I watch the days grow shorter and shorter. I watch leaves fall to their death and once resilient flowers shrivel up in a pain and fear of the coming freezes. Small distractions scurry by the windows, my eager eyes search for entertainment. Bored hands leave the incessant clicking and tapping of my keyboard behind in search of an excuse to get dirty. I slide a tattered and stained notebook from its place held carefully between a couple large pastry books. My fingers flip through flour-dusted pages looking for inspiration. My eyes notice my flaky pie crust dough recipe and quickly I decide on pie. At the recipe’s request I gather flour, salt, butter, lard and water.
Before I know it thoughts of work are long gone and another pie begins to bake into perfection. Once torturous, the emanating heat of a roaring oven now welcomes my cold body as I find excuses to make my way into the kitchen and away from work. I slide open the small oven door and bask in the heat falling out of the fireplace-in-a-box baking up another treat for me. The delightful aroma of baking pecans swarm my nose. The buttery smell of the crust dances through every inch of the house.
I place a slice of still steaming chocolate pecan pie near by, a lightly tarnished silver fork dangling off the ivory-white plate. I type a few words then take a bite. I look a few facts up then take a bite. I send an email and take a bite. As the sunlight fades into nothingness and as my eyes strain to focus on the computer screen, I focus more and more on each small bite. Delicious, silky chocolate flows around the sweet, molasses flavors, and sweet and bitter crunches of each scrumptious pecan. The flaky pie crust barely holding it all together dissolves flake by flake into a buttery puddle with each bite.
I may not like the shorter days, colder weather, bare trees and layers of clothes that accompany the changing seasons but I sure do love the pies the fill up my kitchen each autumn time.
Chocolate Pecan Pie
Tools
1 shallow pie dish
1 large bowl
1 whisk or wooden spoon
1 sharp knife
1 rolling pin
1 small cookie cutter (optional)Ingredients
1 pie crust (recipe below)
2 1/2 ounces brown sugar
3 1/2 ounces corn syrup
3 eggs
1 teaspoon vanilla
2 ounces butter, melted
1/4 teaspoon salt
9 ounces pecans, roughly chopped
4 ounces chocolate – 60% cocoa – choppedEgg wash
Instructions
1. Preheat an oven to 375°F.
2. Roll out the pie dough and line a shallow pie dish – Don’t stretch the dough into the corners, fold and encourage it so that it falls into the corners. Cut the dough off at the top of the pie dish. Refrigerate the dough while you assemble the pie filling.
3. Mix together the sugar and corn syrup. Mix in each egg one at a time. Add the vanilla, melted butter and salt and mix in well.
4. Add the pecans and chocolate and mix well.
5. Pour the pie filling into the line pie dish.
6. Roll out the remaining pie dough and using a small square cookie cutter, cut out a couple dozen squares. Brush the bottom of the squares, and the top of the visible pie dough with egg wash. Assemble the top edge of the pie crust by placing slightly overlapping squares of dough around the outside of the pie dish. Press on the dough lightly to help it adhere to the pie dish crust. (This step is optional)
7. Bake in a preheated oven for 40 – 45 minutes or until the pie is set. The middle may jiggle a little, but just barely.
8. Let cool before cutting.
Making pie dough from scratch, while a bit messy, is quite easy – especially your second time on. All you need is some counter space and a large bowl. Keep the ingredients cold before mixing, work quick and don’t over mix. I suggest rolling dough on lightly dusted parchment paper.
Flaky Pie Crust
Tools
1 Large Bowl
1 French Rolling Pin
Counter Space
Parchment PaperIngredients
8 ounces bread flour
1/2 teaspoon salt
6 ounces unsalted butter, very cold,
2 ounces lard, very cold
3 tablespoons water, very coldInstructions
1. Mix the flour and salt together in a large bowl, set aside. Cut the butter and lard into about 1/2″ cubes.
2. Add the cold butter and lard to the bowl. Pinch the butter and lard in between your fingers in the flour. Break apart the butter and lard and lightly mix into the flour until the fat is about pea size.
3. Add the cold water and lightly knead the dough just until it comes together. Don’t over mix. You should see chunks and strips of butter and lard in the dough.
4. Flatten the dough slightly and refrigerate the dough for a couple hours until the dough is firm enough to roll out.
Enjoy!
Yum. I wish I could have a slice or two. Beautiful, as always!!
This pie does look to have a balanced amount of chocolate. The last one I made had too much in it-overload. With Halloween being over, I surely do not want that. Your crust looks awesome with the little squares on the edge. For now I am replacing the excess chocolate recipe with yours, thanks for posting this-it has the three qualities I like-good writing, great recipe and stunning pics. Buzzed Have a good weekend!
Looks wonderful! My mother-in-law’s chocolate-pecan pie is absolutely divine, and this looks at least a rich/ Also love the rim decoration! :)
This is my absolute favorite kind of pie- trying out Thanksgiving recipes this weekend and yours is now on my list. I love love love your photos in this post too!
My aunt just left a comment on my Facebook page begging me to make chocolate pecan pie. I forwarded her this link since I don’t know when I’ll get to make this. But I’m printing it in hopes that there is space this holiday season for yet. another. pie. :)
This is the sexiest sounding pie ever. It might just be the way you wrote about it but now I must have this pie.. must have it.
Did you shoot these pictures with film?
Amazing…no surprise there. Great touch with the decorative edge! It’s a good thing we live in two different states, because I would be over all the time fighting you for all your baked goodies.
Not sure I can do this for breakfast, although I bet it’s great with coffee! So good to see that someone else gets flour everywhere while baking. Love the little lattice garnish on the pie.
This looks amazing! My dad would love this and love me for making it for him. He is a big pecan pie fan so thank you so much for sharing this.
I love pecan pie
I thought it was harder to make, but you make it sound so easy and I have all the ingredients in my house.
I’m going to bookmark this recipe so I can make it!! :)
Thank you once again Russell for sharing your amazing recipes!
Yum…one of the few fall recipes I love (no pumpkin or cooked fruit!) I love the heat of the kitchen in the fall and winter too- I have a favorite caramel pecan pie recipe, but I might have to venture into the chocolate idea this year… thanks for sharing!
Beautiful post, beautiful pie! Thanks for sharing. Glad to discover your blog and looking forward to reading more.
The cooler weather is always more tollerable when there are delicious pies like this in the kitchen! I love the combination of pecans and chocolate, this pie sounds amazing!
I could read your posts all day long. Such beautiful writing. Another stunning recipe, you have such a wonderful gift with food.
Oh this is incredibly good. Love pecan but you have me by my weakness – chocolate. Pecan+chocolate=I’ll eat out of your hands!
I’ve never had a pecan pie. Or any nut pie for the matter. The chocolate just makes it irresistible…
Thanks for a great redipe and a beautiful post. I pinned one of your images on Pinterest Here’s the link
http://pinterest.com/carolegbert/tasty-treats/
Words cannot describe how excited I am to see this recipe! My neighbors gave me a bunch of fresh picked pecans. Pecan pie is always amazing, but I love the idea of mixing it up with chocolate!!
Great idea for the pie crust. Lookin good.
I love that edge- so much more creative than the usual. Gorgeous…as always!
I definitely saved this one! I love pecan pie so much and your photos and recipe look and sound so scrumptious! I cannot wait to have my coffee with this too!
These photos are adorable! And pecan pie is my favorite. =)
How fabulous is this pie… and the writing… you took me right there. Now I want a slice!
This pie looks incredible! Definitely a contender for my Thanksgiving dinner… I’ve been looking for something chocolatey that still had a Thanksgiving vibe. This looks great!
PS… Love the way you did the pie crust with the small cookie cutter!!
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Pecan pie is one of my all time favorites! To me a pie is all about the crust! Great post!
Add about 1/4 cup of bourbon to this and you have my version of Kentucky Derby Pie!
Love this. Taking pecan pie to the next level. Cheers!
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Ok so using your words on flours, a bread flour wou;d make a chewier firmer pie crust while a cake flour would make a lighter and airier thereby flakier crust… now have you ever given this a test try to find out if the flour thing holds water with pie crusts?
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