Chocolate Pecan Pie

A Friendsgiving event happened last weekend, so I brought a couple things. One was this pie, from Dine and Dish. I had some serious concerns about it before bringing it – there were structural issues – and then we wound up leaving before it was even pie time, so I didn’t get to try it! Fortunately there were leftovers, so I have now tried it and can talk about it, and I can confirm for you that it did work out after all.

My main issue with it was rolling out the dough. The original recipe didn’t call for the dough to be chilled, so it got really sticky really fast. I could barely roll it out at all, and it was coming apart and everything – eventually I went ahead and just pressed into the pan and tried not to rip any holes in it (easier said than done). Oh, it didn’t help that I couldn’t find my rolling pin anywhere. It might even not have made the move with us. I can’t figure it out. ANYWAY. You may want to chill the dough for an hour directly before rolling it out.

I made a change in that I didn’t want to buy Crisco, so I replaced it with butter. I also used dark chocolate instead of milk, because I like it better. And then I realized too late that I was out of brown sugar, so I replaced it with honey, which meant I made a little change to when it was added – I “melted” it with the chocolate and butter!

Chocolate Pecan Pie


for the crust
1 cup flour
2 tbsp cocoa powder
1/4 cup sugar
1/2 tsp salt
6 tbsp butter, cold and cut up
1 egg
3 tbsp ice water

for the filling
1 1/2 cups pecans
3 tbsp butter
2 oz dark or semi-sweet chocolate
1/4 cup honey
1/2 cup corn syrup
2 eggs
1 tsp cocoa powder
2 tbsp whiskey
1/4 tsp salt

Chocolate Pecan Pie


for the crust
Preheat oven to 350.
Put the flour, cocoa powder, sugar, and salt in a food processor and pulse until combined.
Add in the butter and continue processing until the mixture has the consistency of wet sand.
Add the egg and water and process until it forms a ball. It never really formed a ball for me – it did get cohesive and that’s the point at which I called it (I didn’t want to overwork it).
On a well-floured surface, with a well-floured rolling pin (or a well-floured glass, in my case), do your best to roll out the dough.
Press it into a tart pan, doing your best to bring it up the sides.
Bake for 20 minutes.
Set aside for now.

for the filling
Melt together the butter, chocolate, and honey (I realize that under most circumstances honey is already melted, but you get the point), either in the microwave or in a pot on the stove, whatever.
Let it cool.
Whisk that mixture together with the eggs, corn syrup, cocoa powder, whiskey, and salt.
Pour into the prepared crust.
Sprinkle the pecans over top.
Because apparently there’s a risk of it overflowing, put the tart pan on a baking sheet.
Bake 30 minutes, or until the filling is just set enough to jiggle but not be liquid.
Let cool completely before trying to cut into it.

So I didn’t get to eat this until a couple days later, so I can’t say whether this is the case fresh, but… you wouldn’t think you’d be able to taste the whiskey, and that is wrong. Also, the filling consistency is such that it’s ok that the crust doesn’t go all the way up the sides. It holds together! I couldn’t be more proud.

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