| Level: | Intermediate |
| Total: | 6 hr 40 min |
| Prep: | 3 hr 10 min |
| Cook: | 3 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 1/4 cups all-purpose flour
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces and slightly softened at room temperature
- 1 egg
- Pinch sugar
- 3/4 teaspoon salt
- 1 tablespoon cold whole, 1 percent fat, or 1 percent fat milk
- 2 eggs
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 1/2 cups pecan halves, toasted and cooled
- 6 ounces semi-sweet chocolate, coarsely chopped or semisweet chocolate morsels
Instructions
- Pate Brisee: Mound the flour on a work surface. Using your fingers, make a well in the center. Place the butter, egg, sugar, salt, and milk in the well. Pinch the wet ingredients together with your right hand, then gradually draw the flour into the well with your left, mixing it into the wet ingredients with your right hand as you go. Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand. Gather the dough back up, form into a ball, wrap in waxed paper or plastic wrap, and chill at least 2 hours before using.
- Roll out and place inside a 10-inch tart pan with a removable bottom. Weigh down the dough with pie weights and bake in a preheated 375 degree F oven for 35 to 30 minutes or until blond. Remove the weights and bake an additional 10 to 15 minutes or until medium brown.
- Preheat the oven to 350 degrees F.
- In a bowl, whisk the eggs. Whisk in the sugar, corn syrup, and melted butter. Place the pre-baked crust on a cookie sheet. Sprinkle in the toasted pecans and chocolate pieces. Pour the egg mixture gently over the pecans and chocolate. Bake for 45 to 50 minutes, until the filling is set and slightly risen.
- Let cool in the pan to room temperature. Remove the sides of the pan. Refrigerate at least 2 hours, or until ready to serve, up to 24 hours. Slice the pie with a serrated knife as it comes out of the refrigerator, but let warm to room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 536 |
| Total Fat | 34 g |
| Saturated Fat | 15 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 7 g |
| Cholesterol | 91 mg |
| Sodium | 209 mg |
Reviews
I usually strike out when it comes to making pecan pie, but this recipe helped me finally to make a yummy pie for Thanksgiving. I didn’t use the crust recipe for this pie, however-I used the easy crust recipe from “How to Boil Water” because it looked easier. The pie tasted decadent, especially served with homemade butter pecan ice cream.
I love this! It is so YUMMY!
this is just as easy to make as a regular pecan pie, but the booze and the chocolate bring it up to heavenly. Will make again.
I was very disappointed in this recipe. I am not a novice cook, but the crust part of this pie was totally unworkable. I would appreciate someone telling me what in the world I did wrong. I have a long history of baking, but this one got me.
Burned and chocolate wasn’t sweet enough
I used pecans and walnuts, added a little vanilla extract and a pinch of salt to seal the flavor. I liked the color of the pie and tasted wonderful.
I am a Personal Chef, and had a request from a customer to make a Chocolate Pecan Pie, and chose Gale Gand,everything I have tried from Gale never fails to impress our customers, and this one was our best, WOW, Decadent, will now be feature staple in our repetoire. Very expensive, but well worth it, Very Very Easy. Of course we only used the best of ingredients.
I made this for a New Years Day party and it turned out extremely well and got a lot of good reviews. I served it with Brown Sugar Whipped cream (recipe on epicurious.com). I will definitely make this again. Be careful not to spill any filling over the sides of the tart, it will caramelize and make it extremely difficult to get the tart out of the pan!!!
I tried this recipe out last year for my finacee (before he was my finacee) because he loves his aunt’s traditional pecan pie. So I thought this would also be to his liking, but with a twist of flavor. It turned out that he liked it even more than his aunt’s pie! It was really great, the combination of pecans and chocolate is just so delicious and rich. This is one of my favorites, not to mention one of my fiancee’s favorites also 😉