Semi-sweet chocolate chips enrich pecan pie filling! Chocolate pecan pie is a classic pie with a twist that stands out on any dessert table.
– 1 ½ cups all-purpose flour spooned & leveled (190 grams)– 1 teaspoon pumpkin pie spice– ½ teaspoon ground cinnamon– ½ teaspoon baking soda– 1 teaspoon cream of tartar
Ingredient
– ¼ teaspoon salt– ½ cup unsalted butter softened (115 grams; 1 stick)– ½ cup granulated sugar (100 grams)– ¼ cup packed light brown sugar (50 grams)
– 1 large egg yolk at room temperature– 1 teaspoon pure vanilla extract– ¼ cup pumpkin puree (60 grams)
Direction
Dough for 9-inch pie plate. De-edgedough. Chill the pie plate 15 minutes. Arrange the rack in the lower third of the oven at 400ºF to partially bake the crust and pie.
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Remove pie plate from fridge after 15 minutes. Customise the pie dough edges, then line it with foil or parchment. I used dried beans to fill the pie crust.
The pie crust should be baked for 15 minutes until the edges brown. Remove the pie weights and foil carefully and bake for 5 more minutes. Set aside after baking.
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Oven-cool to 375°F. Filling should bake below crust somewhat. Before adding corn syrup and sugar, gently beat eggs in a large bowl. Vanilla, buttermelted. Wire whisk instead of mixer!
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Pecans, chocolate. Fill pre-baked pie shell. Brown pie edges with a pie crust shield or bake them. Pie should be baked until centre sets. Serve cooled pie. Let filling set.