Dark Chocolate Pecan Pie Recipe | COLINary

If you’ve ever eaten a store-bought pecan pie, chances are that you were overwhelmed with the overload of sweetness and didn’t finish the pie. This recipe perfectly matches together the bitterness of dark chocolate and the sweetness of the filling to make a pie that you won’t be able to stop eating. It only uses 1 cup of sugar plus the sugar in the chocolate. You can use a store-bought pie crust or follow my recipe as shown in my chicken pot pie video.
– Colin

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PIE CRUST RECIPE: https://youtu.be/oVNLx4zYkR8

Dark Chocolate Pecan Pie
Makes 1 pie

Ingredients
Filling
• 3 cups pecans
• ¼ cup unsalted butter
• 3 large eggs
• ¼ cup granulated white sugar
• ¾ cup packed brown sugar
• 1 tbsp all-purpose flour
• 1 tbsp milk
• 1 tsp pure vanilla extract
• ½ tsp salt
• 1 ⅓ cups dark chocolate chips
Crust
• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup frozen unsalted butter, cubed
• 4 tbsp ice-cold water (less or more if needed)

Preparation
Filling
1. On a large baking sheet covered with foil, spread out the pecans and toast them at 350F for 8 minutes.
2. In a small saucepan, melt butter on medium high heat for about 5-8 minutes until it browns. When the butter browns, the milk fats will separate and darken in color, but it is not burnt. The butter is browned once it reaches a medium caramel color.
3. In a large bowl, beat the eggs until they are foamy. Whisk in the sugars until fully combined. Then whisk in the vanilla extract. Add flour, milk, and salt, and whisk until fully combined. Don’t add the pecans and chocolate until the crust is ready.
Crust
1. Put all-purpose flour and salt in a food processor and process for 5 seconds. Add the frozen butter in two parts and process until fine crumbs form.
2. Transfer to a large bowl and add in the ice-cold water. Mix it in with a fork, then use your hands to press the dough together.
3. Transfer the dough to a piece of plastic wrap and form a disk, around 1 inch in height. Wrap and chill in the refrigerator for 30 minutes or until ready to use. Roll the dough into a circle that fits into a 10-inch pie plate. Crimp the pie crust.
Assembly
1. Add the pecans and chocolate chips to the mixture and coat evenly. Then pour the entire mixture into the pie crust. Bake at 350F for about 55 minutes on the lower third position of the oven, or until it is set. Tent aluminum foil over the crust halfway through if the crust is browning too quickly.
2. Let the pie cool completely before slicing. Top with whipped cream and chocolate shavings.

Music: “Love Can’t Hide” by Nicolai Heidlas