5 from 1 vote
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.
Chocolate Chunk Pecan Pie
Chocolate Chunk Pecan Pie, slightly adapted from King Arthur's Flour
Course: Dessert
Cuisine: American
Servings: 8 -10
Author: Cynthia McCloud Woodman
  • 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
  1. Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.
  2. Stir in the flour, the cooled, melted butter; vanilla, then the chocolate chips/chunks and the diced pecans.
  3. Pour the batter into the unbaked pie crust, then scatter the pecan halves on top.
  4. 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.
  5. 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.
  6. Yield: one 9" pie, about 8 to 10 servings.