Chocolate Pecan Pie
Indulge in rich, gooey Chocolate Pecan Pie. This classic Southern dessert is made with crunchy pecans, silky chocolate filling, and a buttery flaky crust.
- Yield: 9" pie
- Prep Time: 40 min
- Cook Time: 35 min
Ingredients
Instructions
- Roast the pecans in a 350 degree F oven for 10 minutes.
- Remove, cool and chop three quarters of the roasted pecans for the filling. Reserve some whole to decorate the top of the pie.
- Par bake a rolled pie shell with weights for 12 minutes in a 350 degree F oven.
- Place a large bowl over a small pot of simmer water to create a double boiler. Add chopped chocolate and butter to the bowl, mix until melted and incorporated.
- Remove from heat and add the corn syrup, vanilla, brown sugar, Caputo "00" Baking Flour, and salt, using a whisk to mix between each ingredient.
- Add eggs, one at a time, whisking until fully combined.
- Add in the chopped pecans.
- Pour into prepared, par baked pie shell.
- Arrange whole pecans on top.
- Bring up the oven heat to 375F and bake the pie for 35 minutes.
- Pie will be puffed when removing from the oven.
- Let cool and enjoy with fresh whipped cream!
Products Used In The Recipe
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About the Chef
Meet Chef Meghan Oricchio
Meghan Oricchio resides in Northwestern NJ with her husband and three children, Meghan grew up in the hospitality industry. As a graduate of the Culinary Institute of America with a bachelor’s in culinary arts management, she has always had a passion for quality ingredients. Having more than fifteen years of experience in the restaurant industry and over ten years in food sales, Meghan is dedicated to exposing our products to chefs and educating them on the qualities and benefits of using our ingredients. You will find her only using Caputo flour in everything from pancakes to breads and Ciao tomatoes in a quick pasta sauce or beef stew because the quality of the ingredients matters. She loves baking and cooking with her children, gardening, hiking, and dining out.