Thanksgiving came and went – and now Christmas and New Year’s Eve are right around the corner! As planned, I prepared classic brioche stuffing and double chocolate pecan pie for the holiday table … and both exceeded my expectations.
In fact, the dessert was such a hit, I’m considering recreating it for our next family get-together (and you know that doesn’t happen very often).
So what makes this double chocolate pecan pie irresistible? For one, the buttery, flaky crust, which doesn’t require blind baking. Second, the perfectly sweet, not too gooey filling. What’s more, the pastry tastes better with time, which means you can assemble it days in advance and store it in the fridge or freezer until you’re ready to dig in.
Recipe adapted from Food & Wine.
- 1¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, cold, cut into small pieces
- 2-3 tablespoons ice water
- 3 large eggs
- ¾ cup dark brown sugar
- ⅔ cup light-colored corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups toasted pecans, roughly chopped (see notes)
- 2 ounces bittersweet chocolate, roughly chopped
- ¼ cup jumbo milk chocolate chips
- In a large bowl, combine the flour, granulated sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 2 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Flatten the ball into a disc, wrap in plastic and chill in the refrigerator for at least 1 hour.
- In a large bowl, combine the eggs, brown sugar, corn syrup, butter, vanilla extract and salt, stirring with a whisk. Add the pecans and chocolate and stir to combine.
- Adjust oven rack to lower position and preheat to 375 degrees.
- Remove the dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 13" circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Use a sharp knife to trim the edge of the dough so it comes about 1½ inches up the side of the pan. Transfer the crust to the freezer and let chill for at least 30 minutes.
- Pour the filling into the chilled pie shell. Place the springform pan on a baking sheet. Transfer to the oven and bake for 45-55 minutes or until the filling is set.
- Remove pie from the oven and let cool for 15 minutes. Then remove ring and transfer pie to a wire rack to cool for at least 1 hour before serving.
One of my most favorite desserts. Your recipe looks wonderful!
Thanks so much, Tammy!