Delicious Chocolate Pecan Pie Make Easy
Do you crave a dessert that combines the richness of chocolate with the crunch of pecans? You’re in for a treat!
Today, we’re diving into a simple yet decadent chocolate pecan pie recipe that anyone can master.
Imagine biting into a pie where the chocolate melts in your mouth, blending perfectly with buttery pecans and a flaky crust.
This recipe is not just for special occasions; it’s perfect for any day you want to indulge.
Let’s start with the ingredients you’ll need: a pie crust, semi-sweet chocolate chips, pecans, eggs, light corn syrup, sugar, butter, vanilla extract, and salt.
First, preheat your oven to 350°F and prepare your pie crust, making sure to pinch the edges well.
Spread an even layer of chocolate chips at the bottom of the pie crust, followed by a layer of pecans.
In a large bowl, beat together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until well blended.
Carefully pour this egg mixture over the chocolate and pecans in the pie crust.
Place the pie in the oven and bake for 50-60 minutes, or until the center is set but still slightly wobbly.
Allow the pie to cool to room temperature to let it set properly.
For the best flavor, refrigerate the dough overnight before using it for the pie crust.
The filling needs a perfect balance of sweetness and nuttiness, achieved with pecans and semi-sweet chocolate chips.
Corn syrup is crucial as it prevents the sugar from crystallizing, giving the pie a soft, sticky middle.
Lightly beat four large eggs at room temperature and mix them into the filling for a rich, creamy texture.
Enhance the flavor with a touch of bourbon, vanilla extract, ground cinnamon, and a pinch of salt.
To make the pie crust, start by mixing flour and salt, then cut in cold butter and shortening until the mixture resembles coarse crumbs.
Slowly add ice-cold water to the mixture, stirring until the dough is slightly sticky.
Shape the dough into a disc, cover, and refrigerate for at least an hour before rolling it out.
For the filling, melt butter and chocolate together over low heat until smooth, then let it cool slightly.
In a separate bowl, mix corn syrup, sugar, eggs, and vanilla, then blend in the cooled chocolate-butter mixture.
Add a pinch of salt and cinnamon to balance the sweetness, then stir in the pecan halves.
Pour the filling into the unbaked pie crust and garnish with whole pecan halves on top.
Bake the pie at 400°F until the filling is firm and the top is slightly browned.
Let the pie cool on a wire rack for at least 2 hours to ensure the filling sets well.
Serve your chocolate pecan pie warm or chilled, with a side of whipped cream or vanilla ice cream.
For extra indulgence, drizzle caramel or chocolate sauce over the top.
Store the pie in the refrigerator for up to 4 days, or freeze it for up to 3 months.
To reheat, place the pie in a 300°F oven for 5-10 minutes to crisp up the bottom and warm the top.
This pie is perfect for any celebration or just to satisfy your sweet tooth on a regular day.
With simple ingredients and easy steps, you can create a dessert that will impress everyone.
So preheat your oven, roll out that crust, and get ready to enjoy a slice of sheer delight!
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