Chocolate Pecan Pie
Chocolate Pecan Pie, slightly adapted from King Arthur's Flour
Servings: 8 -10
Calories: 630kcal
Ingredients
- 1 unbaked pie crust
- 2 large eggs room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup All-Purpose Flour
- 1/2 cup unsalted butter melted and cooled
- 2 teaspoons vanilla
- 1 1/3 cups bittersweet or semisweet chocolate chips or chunks or a combination
- 2/3 cup pecans diced, toasted in a 350°F oven till golden, 8 to 10 minutes
- 2/3 cup pecans left whole. (for the top)
- 1 teaspoon espresso powder (optional, but it definitely intensifies the flavor)
Instructions
- Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.
- Stir in the flour, espresso powdered, the cooled, melted butter; vanilla, then the chocolate chips or chunks and the diced pecans.
- Pour the batter into the unbaked pie crust, then press the remaining 2/3 cup 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.
Notes
- Nutritional values are calculate base on semi-sweet chocolate chips.
- Any nut can be used. We use pecans. You can also use walnuts.
- Any combination of chocolate can be used. This is a great opportunity to use up any leftover chocolate chips you have.
- Keep in mind that the chocolate you choose affects the caloric content. Milk chocolate is higher calories and carbohydrates than semi, bittersweet, or dark chocolate.
Nutrition
Serving: 1slice | Calories: 630kcal | Carbohydrates: 60g | Protein: 7g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 180mg | Potassium: 292mg | Fiber: 5g | Sugar: 37g | Vitamin A: 438IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 3mg