Chocolate- Pecan- Pie


Chocolate Pecan Pie



Chocolate Shortbread Crust:
1 c all purpose flour
1/3 c cocoa powder
1/4 tsp baking powder
1/8 tsp salt
1/2 c unsalted butter, softened
1/3 c granulated sugar
1 egg yolk
1 tsp vanilla extract

Pecan Pie Filling:

3/4 c chopped pecans, toasted
2 large eggs
2/3 c granulated sugar
1/2 c light corn syrup
4 Tbsp unsalted butter, melted
3/4 tsp vanilla extract

Fudge Layer:

1 can(s) sweetened condensed milk
1 bag(s) semi-sweet chocolate chips
1 tsp vanilla extract
Meringue Layer:
4 egg whites, room temperature
1 tsp vanilla extract
1/2 c granulated sugar, plus little extra



1 Toast your pecans in the oven at 350 degrees for about 5 minutes. To make the crust: Sift together in a medium sized bowl, the cocoa powder, baking powder, and salt. Set aside.

2 In a small bowl cream together the butter and the sugar with a hand mixer. Once it is creamed, add the vanilla and the egg yolk and mix well. Slowly add the dry ingredients until the mix looks crumbly.

3 Transfer to a 9-inch tart pan with removable bottom sprayed with non-stick spray. You can use your fingers or the back of a measuring cup to press it evenly into the pan and up the sides. Prick the bottom of the crust and place in the fridge for 30 minutes.

4 White the crust is in the fridge make the pecan pie filling. Mix together the eggs, sugar, light corn syrup, melted butter, and vanilla. I like to chop up my pecans into little pieces and mixing them directly into the filling.

5 After the 30 minutes is done, add the filling mix and make sure it is even across the bottom. Place in the oven and bake about 60 minutes or until center slightly moves.

6 While the pecan pie layer is baking, make the fudge layer. Melt together the sweetened condensed milk, chocolate chips and vanilla extract in the microwave until it is smooth and glossy.

7 Remove pecan pie layer from oven and while it is still hot spread the fudge layer gently over the top. Let cool.

8 When the layers are cooled, make the meringue. Place the egg whites and vanilla into a stand mixer(or you can use a hand mixer) and whip until soft peaks form, then gradually add the sugar until very stiff peaks form. (You know they are ready when you remove the whisk and turn it right side up and the mix on it does not fall over.)

9 Add it to the other layers, making sure to gently spread it around to cover up the other layers completely. Let it stand in peaks all around and then using a creme brulee torch, brown the entire meringue layer.


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