I will put chocolate in almost anything and pecan pie is no exception!
Ever since we moved to the country, I’ve tried using the pecans that fall from our trees in several different recipes. I think I have found my favorite use of this fall nut inside of this rich and satisfying chocolate chip pecan pie. To me, this is the perfect blend of salty and sweet. It is definitely a splurge to enjoy with family or friends and is best served up hot with homemade whipped cream. You only need one slice of this ooey-gooey pie to feel full and satisfied!!!
This pie begins with a twist on the Gunter Family pie crust because I add cocoa powder to it to make a chocolate buttery crust. I usually make a double portion of crust and freeze the second half so I can have it ready to make another pie for a holiday party. Then, I use a combination of finely chopped pecans and semi-sweet chocolate chips to create a nice crunch and silky smooth bite.
Chocolate chip pecan pie is a nice twist on a classic dish and makes both chocolate and nut fans happy! Enjoy!!
Chocolate Chip Pecan Pie
2 1/4 cups flour
3 tablespoons cocoa powder
1 tsp. salt
1/3 cup milk
1/2 cup cooking oil plus 1 tablespoon
Mix flour, cocoa powder, and salt together. Pour in milk and cooking oil over it after beating together. Mix well. Form into a ball and cover with saran wrap in the refrigerator for at least one hour to set before rolling out. Roll out pastry on a lightly floured surface from the center to edges and then place inside a 9-inch pie plate.
3 eggs, lightly beaten
1 cup light-color corn syrup
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup butter, melted
1 tsp. vanilla
1 1/4 cups pecan halves (chop up pecans and leave a dozen halves to place on top of the pie for decoration)
1/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. In a bowl, combine the eggs, corn syrup, butter, and vanilla. Chop up one cup of the pecans and mix them together with the flour and semi-sweet chocolate chips. Pour the chocolate pecan mixture into the wet ingredients. Pour the filling into the pie crust and then top with remaining pecan halves for decoration. Cover the pie with foil to prevent burning. Bake 25 minutes covered and then remove foil to bake for another 25 minutes or until the pie filling is set. Cool on a wire rack and serve immediately with homemade whipped cream.
Homemade Whipped Cream (so much better than the store-bought!)
Pour Whipping Cream into a blender with a whisk blade. Begin to beat on a slow speed and then speed it up to a higher speed so the whipping cream begins to thicken and form peaks. After about two minutes, turn down the speed and add in 2-3 tablespoons of confectioner’s sugar. Beat again on high until soft, fluffy peaks have formed. Serve over chocolate chip pecan pie.