Friday Pie Day: Chocolate Pecan Pie

Happy Friday!! It feels like this week has been eternal. Really.

Chocolate Pecan Pie 2Anyway, about pie. I love pecan pie! What I don’t love, though, is the weird goop that always seems to live between the crunchy-sweet pecans and the buttery crust. It’s made of corn syrup, among other things, and the texture kind of creeps me out. So when my cousin asked me to make pecan pie last holiday season, I developed a recipe that didn’t really have a goop layer. My pecan pie has a layer of chocolate.

Yup, a glorious layer of melty dark chocolate, on top of the flakey, buttery crust and underneath the crunchy sweet pecans. There’s also some bourbon. So, pretty much- this pie is perfection.

Chocolate Pecan PieMaking this pie is super easy- arrange the dough, scatter chocolate, scatter pecans, mix and pour the liquid bits and bake. It’s rich and chocolate-y and not too sweet, the perfect finish to any holiday meal. Or, in my case, the perfect things to bring to fire fighters when I visit on the weekend ūüôā Enjoy!

Chocolate Pecan Pie
1 pie crust
3/4 cup dark chocolate, chopped
2 eggs
3/4 cup brown sugar, packed
1/2 cup white sugar
1 1/2 tsp cinnamon
1/4 cup bourbon
8 oz pecans, chopped (or whole!)
1/3 cup butter, extra soft but not melted

Assemble the solid parts: Preheat over to 325. I used a tart pan, and I guess normal people use¬†pie¬†pans…but I like the surface area of a tart pan. Anyway, stretch the crust into whatever pan you’re going to use, and sprinkle the chocolate over top. For the pecans, you have a few options- I laid my pecans out nicely for this pie, and it took about five minutes. Alternately, you could do what I usually do, which is chop them and stir into the filling mix.

Assemble the filling: In a separate bowl, whisk together the eggs and sugar. Add the cinnamon, bourbon and a dash of salt. You could also use some vanilla in the place of bourbon, or even in addition to it. Whisk in the butter- it needs to be extra soft so that you can stir it in, but so that there are still pea sized chunks of it; it shouldn’t be all the way incorporated. Add the¬†pecans, if you’re going the chopped route, and pour the entire mess into the crust. I bakes mine for about 45 minutes, until the top was solid and you could tell that the middle was cooked through.

Serve: after you cool for about an hour, or you can make ahead and reheat. The melty aspect of the chocolate was a highlight of this recipe, buts still pretty insane when it’s cooled- choose your own adventure! Either way, think about topping with some whipped cream, and serve it up with hot coffee.¬†Delicious!