Can you believe Christmas is coming up this week? I've been brainstorming different pies for Christmas and I think this chocolate pecan pie is something a touch different. I know I didn't share a regular pecan pie recipe yet, unless you count the pecan and brie hand pies, but I wanted to get a little fancy.
I'm a ginormous fan of pecans. They're sweet, have sort-of a maple flavor and buttery. My favorite way to eat them is toasted, but I'm really not picky when it comes to pecans. Toasted just makes them extra crumbly. My mother-in-law always sends me some shelled pecans from her trees down in North Carolina. She's a pretty awesome in-law, if I do say so myself. Now I just need to figure out a way to get my hands on some of her fresh figs.
OXO sent me the glass 9" pie plate and steel pie server that I used in this recipe. The pie plate is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. This would be perfect for this pie if you wanted to freeze it and warm it back up later on. Just let it cool completely, wrap it up, and pop it in the freezer. You then can pop it right into the oven and bake for 30 - 40 minutes or until it's warmed. I would recommend probably adding a pie crust shield or tin foil on your crust so it doesn't get too toasty while warming up.
Pecan pie is so tasty, but add chocolate chips to it and mind blown. It just adds another amazing flavor to an already outstanding pie. I love the gooey factor of a pecan pie and it has pecans in it. The best nut ever.
Here's a fun fact! I never had a pecan pie until I was an adult and made one to take to a holiday dinner for dessert. I think I did the most of the eating of said pie because my parents are not about change and it takes so much effort to get my husband to try something new. Since I liked it so much, I wasn't anxious to share anyway. That was before I had a child, now I've just come to accept that I will have to share at least half of my food.
Here are the rest of the goodies that I was sent. I can't wait to get some baking done with the glass 1.6 Qt loaf baking dish. I have so many quick breads I want to do. Shown above is also a steel pie server, double pastry wheel, and 1" pastry brush. Do you see the edges of that pie server though? It's pretty serious!
Chocolate Pecan Pie
Ingredients
- 1 store-bought pie crust
- ½ cup butter room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 cup light corn syrup
- 4 large eggs
- 1 tablespoon vanilla
- 6 ounces bag pecan pieces
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 325 degrees.
- Roll out the prepared pie dough into a circle. Just eyeball your 9 inch pie plate and the circle to see if you're close. That's my technique.
- Once your circle is about the size you need, fold the dough in half and pick it up and place onto the pie plate. Unfold the dough and push the dough onto the bottom and sides.
- Trim the edges. I cut them even with the edge of the pie plate using a knife.
- Fold the pie crust under itself and crimp it using your fingers.
- Sprinkle the pecans and chocolate chips on the bottom of the pie crust. Set aside.I used semi-sweet chocolate chips.
- Add the butter, brown sugar, granulated sugar, corn syrup, and eggs to a large saucepan. Mix until completely combined.
- Place over medium heat stirring constantly. Heat until the butter and sugar are both melted. Remove from the heat.
- Add in the vanilla and stir until combined.
- Pour the hot mixture into the pie crust.
- Place the pie into the preheated oven and bake for 1 hour or until the top is crusted and the pie is set.
- Remove from the oven and let cool so the pie can set up.
- Once cooled, slice and serve. You can easily warm up the cooled slices, but the pie will run slightly.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
OXO provided me these products to use and review for you. As always, all opinions are my own.
Diana says
Hi Miranda,
I made your coffee cheesecake and, it was wonderful. The only change I made was I used 3 eggs and, one egg yolk. It was perfect and, very easy to make. Keep up the recipes.
Miranda C. says
Thanks for the tip Diana!