- 1-1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1 package (3 ounces) cold cream cheese, cubed
- 1/4 cup cold butter, cubed
- 2 to 3 tablespoons ice water
- 1/3 cup sugar
- 3 tablespoons butter
- 2 cups coarsely chopped semisweet chocolate, divided
- 4 large eggs
- 1 cup dark corn syrup
- 2 teaspoons vanilla extract
- Dash salt
- 2-1/2 cups pecan halves, toasted
- 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 wrap. 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. Yield: 10 servings.
Originally published as Chocolate Chunk Pecan Pie in Taste of Home December 2013
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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