Chocolate Pecan Pie Recipe ????????????????????
My chocolate pecan pie recipe is easy and delicious. Since I make it without corn syrup, it is not as sweet as most traditional recipes. The cocoa powder and toasted pecans really make this special, so it is the perfect dessert for Thanksgiving, Christmas, or Sunday dinner.
The most unique aspect of my recipe for chocolate pecan pie is that I make it without corn syrup. Although corn syrup is a major ingredient in most pecan pies, I do not use it because I feel that it makes the pie overly sweet: I prefer to just use sugar. Even though almost any type of sugar, or other sweetener, would work in this recipe, I always use brown sugar in pecan pie because I like the bit of extra flavor from the molasses. However, you could definitely use white sugar, and I think that other sweeteners like maple syrup would be good choices as well. Whatever sweetener you use, I think it is important for the pie to be sweet, but not too sweet, so that is why I like to only use 1 cup of sugar. That way, it is sweet, but not too sweet.
My chocolate pecan pie recipe would not be complete without cocoa powder, so I decided to add 4 tablespoons. Although my pie was delicious, some people may not like the very strong chocolate flavor. That is why I recommend using somewhere between 2 to 4 tablespoons of cocoa powder: 4 tablespoons if you want a super chocolatey pie that is not as sweet, 2 is you want a sweeter pecan pie with some chocolate in the background. In my opinion, this pie with 4 tablespoons of cocoa powder reminded me of 65% or 70% dark chocolate: unmistakably chocolatey but still sweet. My friend tried this pie, and he said that it was very chocolatey and delicious, so honestly, whatever the amount of cocoa powder you decide to use, I am sure it will be great.
Since chocolate has such a strong flavor, I highly suggest roasting the pecans before adding them to the pie. Although I think that you could make this pie by simply opening a bag of pecans, mixing the ingredients for the filling in a bowl, and then pouring the custard mixture into a pie shell, I highly recommend roasting the pecans in the oven. Using chopped pecan pieces, spread them out in a single layer on an ungreased baking sheet and roast at 350 F for 3 minutes, stir, then return to the oven for another 3 minutes. Even though this step requires just a few minutes of extra effort, it makes a huge difference: the flavor and aroma of toasted nuts is incredible. Like I said, chocolate has a very strong flavor, so I think it is important to roast the pecans to bring out the flavor so that the nuts can better compete with the chocolate. This is especially important if you make this pie with 4 tablespoons of cocoa powder instead of 2 or 3. If you use a lot of coca powder and do not toast the pecans, I think that this pie would be more like a chocolate pie that has a lot of nuts rather than a nut pie that also has chocolate.
When I finally cut into this pie and tried it, I was immediately impressed. This chocolate pecan pie is easy and delicious, so it is one of the best Thanksgiving desserts. It would also be perfect for Christmas, a Sunday dinner, a birthday, or even as a cure for the Monday Blues. Even though it was delicious as is, I think that perhaps adding some bourbon, or maybe even a bit of lemon, orange, or cinnamon, would be a great way to change up this recipe. If you are looking for a new dessert recipe for the holidays, be sure to give this one a try. You will fall in love with it at first bite.????????????????????
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The Chunkiest Chocolate Pecan Cookie Pie | Cook and a Half
Join Food52 resident Samantha Seneviratne and her son Artie for this latest episode of Cook and a Half where they make a delightfully tasty chunky chocolate pecan cookie pie. This dessert can be made all by hand and comes together very quickly! As a bonus, learn to make no-churn bourbon ice cream to serve with this pie for an extra-satisfying treat this holiday season. GET THE RECIPE ►►
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The Thanksgiving Menu of Your Wildest Dreams:
PREP TIME: 7 hours 30 minutes
COOK TIME: 40 minutes
Serves: 8-10
INGREDIENTS
No-Churn Bourbon Ice Cream
2 cups heavy cream
2 tablespoons malted milk powder
one (14-ounce) can condensed milk
1 pinch fine sea salt
1 pinch ground cinnamon
1 teaspoon pure vanilla extract
2 tablespoons to 3 tablespoons bourbon
Pie Crust & Filling
Pie Crust
1 1/4 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
8 tablespoons salted butter, cut into pieces
1/4 cup to 1/3 cup ice water
Pie Filling
6 ounces (12 tablespoons) salted butter, at room temperature
1/2 cup packed brown sugar, light or dark
1/3 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 ounces semisweet chocolate, roughly chopped
8 ounces pecans, whole or chopped
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Fudgy Chocolate Chip Pecan Pie Brownies Recipe
Two classic sweet treats combine for the ultimate hybrid dessert: pecan pie brownies. You get the best of both worlds, with a fudgy cocoa layer and a gooey, crunchy, caramelly pecan topping.
#dessert #pecanpie #recipes
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