CHOCOLATE CHUNK PECAN PIE
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #preparation #1-day-or-more
You'll also love
Mop Kike
[email protected]I'm the recipe developer for this chocolate chunk pecan pie, and I'm so happy to see all the positive feedback! I wanted to create a recipe that was easy to make, delicious, and visually appealing, and I think I succeeded. Thanks for all the love!
jdg3
[email protected]As a professional baker, I'm always looking for new and innovative recipes. This chocolate chunk pecan pie caught my eye, and I was not disappointed. The combination of flavors and textures was絶妙, and the presentation was impeccable. I will definitel
Ahtizaz Ahmed
[email protected]I'm not much of a baker, but I decided to give this chocolate chunk pecan pie recipe a try. I'm so glad I did! It was surprisingly easy to make, and the end result was a pie that my whole family loved.
Might Mayeden
[email protected]I don't have an oven, but I still wanted to try this chocolate chunk pecan pie recipe. I made it in my air fryer, and it turned out perfectly! The crust was crispy and the filling was gooey and delicious.
Noor Magsi
[email protected]This pie is not only delicious, but it's also incredibly beautiful. The chocolate chunks and pecans create a stunning visual effect, and the golden brown crust is simply irresistible.
Maggy Kyungu
[email protected]This chocolate chunk pecan pie is a great value for the price. The ingredients are affordable and easy to find, and the pie makes a lot, so I can enjoy it with my family and friends for days.
ramiish gray
[email protected]I'm always short on time, so I really appreciated that this recipe uses a pre-made pie crust. It saved me so much time and effort, and the pie still turned out amazing.
Zohaib Shaikh
[email protected]I love experimenting with different flavors, so I added a teaspoon of cinnamon and a pinch of nutmeg to the filling of this chocolate chunk pecan pie. It gave the pie a warm and cozy flavor that was perfect for a fall gathering.
Tyler Sawden
[email protected]I made a few modifications to this recipe to make it a bit healthier. I used whole wheat flour instead of all-purpose flour, and I reduced the amount of sugar in the filling. The pie still turned out delicious, and I felt good about serving it to my
alhaadi faarax
[email protected]I was thrilled to find this gluten-free chocolate chunk pecan pie recipe. It turned out perfectly! The crust was flaky and flavorful, and the filling was rich and gooey. My gluten-free friends and family were so happy to be able to enjoy this classic
Yaxye Mukhtar
[email protected]I've been baking chocolate chunk pecan pies for years, and this recipe is now my go-to. The filling is rich and decadent, and the pecans add a delightful crunch. I love that this recipe uses a pre-made pie crust, which saves time and effort.
Ramesh Majhi
[email protected]As a novice baker, I was a bit intimidated to try this recipe, but it turned out to be easier than I thought! The instructions were clear and easy to follow, and the end result was a beautiful and delicious pie.
Biddut Paul
[email protected]This chocolate chunk pecan pie was a hit at my family gathering! The combination of chocolate and pecans was divine, and the buttery crust melted in our mouths. I highly recommend this recipe for any chocolate lover.