Chocolate chunk pecan pie is a delicious twist on traditional pecan pie recipe, with a vodka pie crust, and chunks of bittersweet and semi-sweet chocolate added to the filling.
The big hit at this year’s Thanksgiving dinner was my Mom’s Chocolate Chunk Pecan Pie. Mom loves to bake…really loves to bake. So you can bet we usually have at least 4 pies for any holiday.
Mom adapted this recipe slightly from a King Arthur Flour recipe. She used Vodka Crust instead of her traditional crust, a combination of bittersweet and semi-sweet chocolate, and she omitted some of the one-of-a-kind flavorings that King Arthur sells. (affiliate link). Mom made a double batch of the crust for her Pumpkin Pecan and Mile High Apple pies. The crust was light and flaky and tasted just as good the next day.
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 3/4 cup cold unsalted butter, cut into small cubes
- 1/2 cup chilled solid vegetable shortening cut into small cubes
- 1/4 cup chilled vodka
- 1/4 cup cold water
Whisk flour and salt together in a mixing bowl.
Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until mixture resembles coarse crumbs.
Sprinkle vodka and water over the top of the mixture. Fold together ingredients until mixture sticks together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap and refrigerate 1 hour or up to 2 days.
When you are ready to make your pie, remove dough from refrigerator, roll each piece and bake according to your pie directions.
The filling for the chocolate chunk pecan pie comes together in just a few minutes.
Mom used a combination of chocolate, both bittersweet and semi-sweet.
Make chocolate chunk pecan pie a part of your holiday dessert table.
- 2 large eggs room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup butter melted and cooled
- 2 teaspoons vanilla
- 1 1/3 cups bittersweet or semisweet chocolate chips or chunks or a combination
- 2/3 cup diced pecans toasted in a 350°F oven till golden, 8 to 10 minutes
Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.
Stir in the flour, the cooled, melted butter; vanilla, then the chocolate chips/chunks and the diced pecans.
Pour the batter into the unbaked 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.
Yield: one 9" pie, about 8 to 10 servings.
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