Chocolate Pecan Pie Recipe
A 100-year-old Smith Family recipe, served a la mode.
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Ingredients
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Pie Crust
Filling
Method
Pie Crust Preparation
- 1
Make the Pie Dough
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. It should not be sticky. Form the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, trimming any excess dough hanging over the edges.
- 4
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment and bake for an additional 10 minutes, until lightly golden. Let it cool.
Filling Preparation
- 5
- 6
Mix Filling Ingredients
In a large bowl, combine the melted chocolate mixture with the sugar, corn syrup, vanilla extract, and salt. Mix well.
- 7
Add Eggs
Add the eggs one at a time, mixing well after each addition until fully combined.
- 8
Fold in Pecans
Gently fold in the pecan halves into the chocolate mixture until evenly distributed.
- 9
Pour Filling into Crust
Carefully pour the filling into the pre-baked pie crust, smoothing the top with a spatula.
- 10
Bake the Pie
Bake in the preheated oven for 45-50 minutes, or until the filling is set and slightly puffed. The center may still be a bit jiggly, but will firm up as it cools.
- 11
Cool and Serve
Allow the pie to cool at room temperature for at least 1 hour before serving. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.
