Best 2 Chocolate Chunk Pecan Pie Recipes

ULTIMATE CHOCOLATE CHUNK PECAN PIE

Steps:

• In a small bowl, mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while making filling., In a small saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly., In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top., Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.

CHOCOLATE CHUNK PECAN PIE

Steps:

• To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
• Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
• Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
• Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
• Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
• Shape the dough into a rough disk, and transfer it to a well-floured work surface.
• Roll it into a rectangle about 8" x 12".
• Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again.
• Give it another three-fold, then fold it in half to make a thick square.
• Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
• Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling.
• While it's warming, preheat the oven to 375°F
• Roll the dough into a 12" to 13" circle.
• Transfer the crust to a 9" pie plate.
• Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
• Refrigerate the crust while you make the filling.
• Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
• Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
• Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
• Pour the batter into the pie crust, then scatter the pecan halves on top.
• Bake the pie for 30 minutes.
• Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
• Remove the pie from the oven, and allow it to cool for about 30 minutes before serving.
• Top with ice cream or whipped cream, if desired.
• NOTE*: If desired, substitute 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, all optional but delicious.