Not pumpkin. Not apple. Not even blueberry. Chocolate Chunk Pecan Pie, anyone?
Wait a minute. It’s less than 2 weeks till Thanksgiving. Shouldn’t I be seeing a pumpkin pie here?
Well… yeah, if you’re totally wedded to tradition. And admittedly, this is the time of year when many of us are. Grandma always made pumpkin pie. Or Mom always bought Mrs. Smith’s frozen apple pie (and passed it off as homemade by “distressing” the edges).
Whatever. If it’s your family tradition, it’s a comfortable raft to cling to.
Then again, as Ralph Waldo Emerson once wrote, “A foolish consistency is the hobgoblin of little minds.”
Which to me, translates as “Let someone else bring the darned pumpkin pie. I’M making Chocolate Chunk Pecan.”
And I have, for the past five Thanksgivings at my brother-in-law’s. And you know what? It leaves those other Thanksgiving regulars in the dust. Especially when I set the Ben & Jerry’s Vanilla Bean ice cream alongside.
Have I convinced you? DARE you go beyond pumpkin? If so, have at it: Chocolate Chunk Pecan Pie may just become your new Thanksgiving must-have.
A nice secret for pie crust: buttermilk powder. It tenderizes the gluten, ensuring the crust is crisp, not chewy.
Do you have to use it? Of course not; like many ingredients, it’s an improver, not a deal-breaker. But if you bake pies often, I recommend having a stash in your pantry.
Whisk together the following:
1 1/2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
1 tablespoon buttermilk powder, optional
1/4 teaspoon salt
1/4 teaspoon baking powder
Add 3 tablespoons vegetable shortening, working it in till it’s thoroughly dispersed throughout the dry ingredients.
Add 5 tablespoons cold butter, cut in pats.
Roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
Sprinkle 1 teaspoon vinegar into the bowl, then 3 tablespoons of ice water. Mix quickly and gently, just till everything is thoroughly moistened.
Gather the dough into your hand, and squeeze it. If it holds together nicely, it’s ready. If it needs a bit more ice water to come together, dribble some in.
Use the sticky dough to “mop” any remaining crumbs from the bottom and sides of the bowl.
Place the dough on a floured work surface, and shape it into a rough disk.
Roll it into a rectangle about 8” x 12”; it doesn’t have to be perfect, ragged edges are fine.
Fold the rectangle like a letter, starting with a short side.
Like this.
Turn it 90°…
…and roll it into a rough 8” x 12” rectangle again.
Fold like a letter…
…then fold in half to make a rough cube.
What’s all this folding doing? It’s making layers of dough, which should translate to flaky crust.
Wrap in plastic, and refrigerate for 30 minutes, or for up to a couple of days.
While the dough is chilling, make the filling. Isn’t this thrilling? (Add your own rejoinder…)
I’ll use two kinds of chocolate in the filling: chocolate chips, and chocolate chunks. You can certainly use all chips, or all chunks; I just happen to like the economy of chocolate chips, and the rich flavor of our semisweet Peter’s Burgundy chunks.
The Peter’s chocolate brand has an interesting history. Daniel Peter launched his Swiss company in the 1860s. Henri Nestlé, Peter’s Swiss neighbor, worked with him to blend milk with chocolate and create – yes – milk chocolate. Peter’s started selling in America in 1901, and quickly became a favorite of chefs. In 1951, the brand was purchased by Nestlé’s – bringing the two old neighbors back together again, if only spiritually.
Bottom line: of all the chocolates in our test kitchen, I like the flavor of our Burgundy chunks the best. According to their Web site, Burgundy chunks are “a reddish semi-sweet chocolate with a fruity, winey flavor note.” To me, they simply taste rich and smooooooth.
Place 2 large room-temperature eggs, 1 cup sugar, and 1/4 teaspoon salt in a bowl. What if the eggs aren’t at room temperature? Put them (before cracking) in a dish of hot water for 10 minutes.
Beat for about 2 minutes at high speed, till the mixture is thick and light-colored.
Stir in 1/2 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup butter, melted and cooled.
Next, add 2 teaspoons vanilla extract, or 1/2 teaspoon of the strong flavor of your choice. For this pie, I like vanilla-butternut (pictured above), pralines & cream, or butter-rum flavor.
Next, add 1 1/3 cups bittersweet or semisweet chocolate chips or chunks, or a combination; and 2/3 cup diced, toasted pecans. How do you toast pecans? Spread them in a single layer on a pan, and bake in a 350°F oven till golden, 8 to 10 minutes.
Mix till combined.
If the dough has been refrigerated longer than 30 minutes, allow it to warm up for about 10 to 15 minutes, till it’s pliable. While it’s warming, preheat the oven to 375°F.
Roll the dough into a rough 13” circle.
Pick the crust up – a giant spatula works well here.
Place it in a 9” pie plate at least 1 1/2” deep.
Well, 1 3/8”, bare minimum; but don’t go shorter than that, OK? My favorite new pie pan, from USA Pans, is nice and deep, perfect for any standard 9” pie recipe.
Notice the ridges in the bottom of the pan – they allow air to circulate more freely, helping to prevent a soggy bottom crust. Plus, with the crust having less contact with the pan, it’s less liable to stick.
So, what to do with that big overhang of excess crust?
Tear it off…
…and use it as a patch where needed.
Take those patched, ragged edges, roll them under, and squeeze to make a ridge around the top of the pan edge. Yeah, your crust will look messy.
But not for long. Use your finger and thumb to pinch the crust at regular intervals…
…to make a pretty, fluted crust.
Pour the filling into the crust. Hmmm, looks pretty skimpy…
DARN, forgot the melted butter! Back goes the filling, into the bowl. ADD the melted butter.
Pour back into the crust. There, that’s better.
Sprinkle 2/3 cup pecan halves on top. I toasted these; in retrospect, they didn’t need toasting.
Bake the pie in the preheated 375°F oven 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. I’ve removed the foil here, to check how things are going.
Man, I didn’t do a very good job on that crust, did I? Ah well… some days you’ve got the touch, some days you don’t.
Remove the pie from the oven, and place it on a rack to cool.
This isn’t the best-looking pie in the world, is it? But just wait. Once you cut it, the thin, crunchy sugar layer on top shatters into chunks, and it becomes much more attractive.
Let the pie cool for 30 minutes before cutting. The chocolate inside will still be very soft at this point.
See the ridges in that pan? Better browning.
If you wait till the pie’s completely cool, here’s what the chocolate looks like. It has a pleasantly fudgy consistency.
See how the chunks give it a really decadent, throw-all-caution-to-the-winds look?
Enjoy! Preferably with ice cream.
If you’re looking for something a bit different than the usual pumpkin-apple-blueberry for Thanksgiving, I guarantee this will be a popular choice, even among diehard traditionalists.
Read, rate, and review (please!) our recipe for Chocolate Chunk Pecan Pie.
November 13th, 2009 at 9:19 am
This looks and sounds delish! I never make pecan pie without chocolate LOL:) I recently made a bourbon pecan pie that was to die for!
Wish you were here Liz, with your pie of course! ~ MaryJane
November 13th, 2009 at 9:22 am
Hi, I am a long-time lurker, first time poster, finally moved to de-lurk! This looks fantastic, and reminds me of a Chocolate Bourbon Pecan Pie that I used to have at a restaurant in Cape May, NJ. For years, I have been thinking about trying to re-create this pie. How much Bourbon do you think could be added to the filling before the texture is compromised? I was thinking of doing one teaspoon of vanilla extract, with two tablespoons of Bourbon…
I think that sounds just fine, Kate - nice balance of flavors, and I’m thinking it won’t compromise the texture, esp. since the liquid in the alcohol will evaporate quickly. Chocolate Bourbon Pecan Pie sounds familiar to me… we used to go to Cape May as kids, but I KNOW I wasn’t into bourbon back then! PJH
November 13th, 2009 at 9:33 am
Chocolate Pecan Pie is my favorite. I usually go to Miller’s Smorgasbord in PA Dutch Country to get mine, which is very good, but homemade is always so much better. Now I can make my own!
This looks great. Just like I could make it, with a raggedy crust and forgetting the butter. Now, if I only had a stand mixer…Santa?
We’ll keep our fingers crossed for you and will tell Santa when we see him! ~ MaryJane
November 13th, 2009 at 9:35 am
Oh. my. heavens.
This looks absolutely fabulous.
Woo hoo, it’s baking time! ~ MaryJane
November 13th, 2009 at 9:39 am
oh my goodness! i had fun reading & drooling over the photos. Gotta make this!
November 13th, 2009 at 10:26 am
The best pie I ever made was a chocolate chip pecan pie I made in high school, and have long since lost the recipe. I am excited to make it again. And I love knowing that even pros like you guys still don’t always have the perfect looking pies, cookies, cakes, etc. It makes it much more approachable. My personal favorite pie is lemon meringue, but who can go wrong with chocolate and pecan! Can’t wait to make this!
Yeah, Lish, this is a variation on a recipe that’s been hanging around for years, so I’m sure it’s at least quite similar to the one you made in HS. And I am MORE than happy to show my goofs - since I make so many of them. (Isn’t that where the “test” in test kitchen comes in???) PJH
November 13th, 2009 at 10:30 am
I have to say my favorite thing about this tutorial is showing us that you make baking “mistakes” too and are none the worse for wear! LOVE it! I love Chocolate Pecan so I can’t wait to try this recipe!
November 13th, 2009 at 11:07 am
Oh my gosh! I just commented yesterday that I would love to have chocolate chip pecan pie for Thanksgiving. When we lived in Burlington, VT (a long time ago) there was a restaurant that made it and it was so very, very good. Maybe I’ll have to rethink our dessert options and make this. Your posting of this recipe the day after I wished for it out loud certainly makes it seem like I’m “supposed” to have this for Thanksgiving, don’t you think!?
November 13th, 2009 at 11:12 am
Looks so good, it’s making me look forward to making one in the upcoming weeks - a chocolate pecan/Derby pie is actually more of a tradition in my family than pumpkin! We put bourbon in ours though, like a couple commenters have said. But I’m in Kentucky…here, anything that can have bourbon it it, does.
November 13th, 2009 at 11:12 am
Yum!! This looks amazing! My mom makes pecan pie every year for Thanksgiving (no one in my family really likes pumpkin), but I’ve noticed that less and less of it gets eaten every year. We tend to go for the chocolate deserts! I think I’m going to persuade her to let me make this pie instead. I bet it gets “gobbled” up. (Really bad pun, I know). Thanks for the great recipe!
November 13th, 2009 at 11:16 am
This looks like another new holiday tradition to add to the apple caramel bars (recipe from KA).
November 13th, 2009 at 11:21 am
Ok. I admit I’m a traditionalist when it comes to Thanksgiving meals and desserts. However, after seeing this Chocolate Chunk Pecan Pie; I think there is room for another delicious looking pie to try. Pumpkin pie is a big deal here, but who knows. Maybe this pie will also be a winner too. Thank you.
November 13th, 2009 at 11:28 am
This looks awesome! I’m going to have to make it, if not for Thanksgiving, then just after. I like the idea of adding the bourbon. We used to get something like this in Annapolis, MD as Kentucky Derby pie, and I’ve missed it!
On another note, is there a way to make this dairy free? One of my family members has a cow milk allergy (not lactose). Thanks!
You could use all shortening for the crust and margarine for the filling. Frank @ KAF.
November 13th, 2009 at 11:45 am
The pie looks fabulous! Perfect looks doesn’t always mean good taste. Those restaurant pies can’t touch what you do here. You put the “home” in homemade when the crust is a little “rustic.” I love it.
November 13th, 2009 at 11:57 am
i read the receipe three times and looked at the finished picture,2 me it looks like some kind of crust on top that was never mentioned
That is the “foam” in baked form. If you take a look at the photo with everything combined for the filling you can see it’s origins. Frank @ KAF.
November 13th, 2009 at 12:08 pm
Oh my goodness. I am not a big pie fan, but there is CHOCOLATE in that pie. And I have pecans & chocolate in my pantry! I think this bad boy is just MEANT to be baked by me.
Thanks for sharing and including all of the ups and downs of whipping up this delightful concoction!
November 13th, 2009 at 1:03 pm
*gasp!* This entry has pushed me over the edge. Gorgeous pie.
You should kit up the special makings, you know. What a hostess gift. Pie pan, buttermilk powder, special flavoring of choice, the Peter’s choc, and the recipe. Of course we can buy all that ourselves. Kits are so much fun, though.
Thank you for the blog. It’s always fresh and new.
November 13th, 2009 at 1:22 pm
that pie pan looks interesting. I have a couple of old Pyrex ones, bought since that was what my mom always uses. This looks like it would work a lot better. Any comments on the differences between glass and metal pie pans?
Glass is an insulator. in a pie plate this means it heats up much slower than metal, then continues to rise. For a flaky crust, I think metal pans are the better way to go. Frank @ KAF.
November 13th, 2009 at 1:27 pm
I think the “rustic” look works for the crust!
Something a little different. I will definitely have to try this the next time we want to bring a pie to a gathering. (Since both of us are now diabetic, I don’t dare make it and keep it here- LOL!)
This might well replace the Oatmeal Coconut Chess Pie that has become my trademark “different” pie at holidays…
November 13th, 2009 at 1:40 pm
you are better than me, i would have attempted to mix the butter into it while in the crust ….
November 13th, 2009 at 1:45 pm
I think one of the best aspects of this recipe is that I already have everything on hand to make it! I was going to stick with family tradition this year and only make pumpkin pie squares. This was until I saw this recipe. I am breaking with tradition and will be serving this too.
Your blog makes me so hungry whenever I read it.
November 13th, 2009 at 2:14 pm
This pie is a great improvement over the regular pecan pie. Most recipes include corn syrup, which I don’t want in anything I eat. I will try this for my mother who loves pecan pie AND chocolate!
November 13th, 2009 at 2:29 pm
Wow! This looks fantastic. I always make my pecan pie with chocolate chips but use a “traditional” recipe with karo syrup. This sounds much better but was wondering about the flour. Is that because you use butter instead of corn syrup and the flour is needed then or is it just to make that top “crust”? (which looks delicious)
I will definitely be making this in the next week or two! Thanks for a pecan pie recipe that is different!
A Karo pie filling is based on a custard. This pie filling is based on a batter, hence the flour. The side benefit is the fluffy top “crust”. Frank @ KAF.
November 13th, 2009 at 2:32 pm
YUM!!!
MFS, be sure to use dairy-free chocolate, too. Sharffen-Berger is usually dairy-free, as are the 365 chips at Whole Foods (although made on dairy equipment.) I’m not sure if Peter’s is DF or not.
November 13th, 2009 at 2:38 pm
I’d like to try the buttermilk powder, but it doesn’t make sense to order it online. I’ve never seen it in a grocery store, though. Any suggestions about where I might find it? Is there something to substitute?
There’s often buttermilk powder in the supermarket, near the dry milk - Saco brand is quite common. You might try using fresh buttermilk in place of the water in the crust recipe. Or simply leave the buttermilk out. Frank @ KAF.
November 13th, 2009 at 4:57 pm
oh PJ, you are killing me! I’m going to have to send you a bill for Weight Watchers!!
A moment on the lips, forever on the hips…
Why do you think I’m at the gym every morning at 5 a.m.!? PJH
November 13th, 2009 at 5:07 pm
I LOVE you for admitting that you forgot the butter! I pull that nonsense all the time. I think I’m making this to bring for Thanksgiving.
November 13th, 2009 at 6:09 pm
wow this pie look so yummy. Thanks for the recipe. I’m keeping it
November 13th, 2009 at 8:32 pm
I made this today and it’s really good. Very rich! I used less chocolate on accident and there was more pecan pie flavor. Loved it.
November 13th, 2009 at 9:13 pm
I can attest that this pie is AMAZING! I had a pie like this years ago at a teacher appreciation luncheon (thank you for the recipe to that mom!) and I usually make it once or twice a year. Now to tackle my fear of piecrust - I tried this past weekend with a strawberry pie, but it shrunk and folded in on itself. Perhaps I will try again this weekend - I really dislike using the already made crusts when I can make pretty much all of our other baked goods from scratch!
Hi Erin,
Boy, do we have the blog post for you! All about getting over the fear of piecrust and ditching the ready made crust for good. Check it out here. ~ MaryJane
November 13th, 2009 at 9:34 pm
wow.. I’m in charge of the pumpkin pie for thanksgiving this year, but I’m either going to have to change the menu, or just make two pies, because I have to try this
question though.. would it be ok to skip the shortening in the crust? could I just use 8 tablespoons of butter instead?
Hi Adam,
Yes, you can use all butter in the crust. It will be a bit more finicky to work with, but the flavor will be terrific. ~MaryJane
November 13th, 2009 at 10:44 pm
People. you MUST try this pie! However the only time I make it is to take to potlucks. no way can I have it *around the house*! Last time I took it to work…the guys acted like they’d died and gone to heaven!
November 13th, 2009 at 10:47 pm
This looks so decadent. I can’t wait to try the crust with the buttermilk powder. Curious to see how that will taste. Thanks for a great recipe! And the photos…so nice to look at.
November 13th, 2009 at 11:44 pm
We usually have a chocolate chiffon pie for T-day at my mom’s. This will be an EXCELLENT change! Question, I’m trying to keep the sugar intake to a minimum, and none of us have the sweet tooth we once had. I want to cut down on the sugar level, would you think it would be okay with 1/2c or 2/3c of sugar instead? It’s going to have the vanilla ice cream, so that will add to the overall sweetness anyway…
Hi Mike,
You can definitely experiment with reducing the sugar. Make a small change and if you still find it too sweet, you can reduce it further next time. ~ MaryJane
November 14th, 2009 at 11:04 am
Oh, dang it! This looks so incredible, but a nut allergy prevents us from having pecan pie around here. Do you suppose rough cut oatmeal would be an okay substitute for the nuts? I can’t bear to see the beautiful pictures of this pie and then not be able to make one.
Erin, how about big huge flakes of coconut, that you can get at a food coop or perhaps health food store? Oatmeal would work too, I’d guess - not steel-cut, though. PJH
November 14th, 2009 at 9:03 pm
Well, this is a beautiful variation on what I make each year for Tday - like others, I do a chocolate bourbon pecan pie, and it is what makes Tday Tday for me! MikeT - my origianl recipe called for 1 cup of sugar, I first cut it down to 3/4 cup and then eventaully to 2/3 cup and it came out perfect. Not too sweet. Thanks again KAF!!!
November 15th, 2009 at 6:59 am
Hi KAF Test Kitchen Crew!
Just finished to read this article and can’t stop myself writing.
I have made a chocolate pecan pie for one of many Thanksgiving.
It came from the famous recipe site of the US and taste was, well,
not bad.
What impressed me with this recipe is this recipe that you use huge amount of chunk chocolate!
It made me mouth-watering.
Also I didn’t see that you didn’t use cornsyrup. Thought it must be
much lighter filling than other chocolate pecan pies from other recipe sites.
I sure will try this recipe for Christmas.
Thanks from Far East.
You’re welcome, from the Northeast! Enjoy the new pecan pie variation and the holiday baking season. Irene @ KAF
November 15th, 2009 at 10:50 pm
Just thought I’d let you know that this pie was a HUGE hit at an office potluck held last Saturday night. One of the men in my husband’s office is deploying to Baghdad and he and his family invited the entire office to their home for an early T’giving! I used my own “from scratch” crust recipe and your filling. The ladies just had to do a small taste test when I brought it into the kitchen. There were swoons all around and plenty of lip smacking. Now I’m passing on the recipe and your website to all of them so they can be inspired and educated in the art of baking, too.
Thanks, Karen - inspiration and education are what we pride ourselves on here at KA… Nice decision, to have an early Thanksgiving - PJH
November 17th, 2009 at 10:41 pm
Was that me making that pie because forgetting an ingredient is SO like me…. even premeasuring everything and seeing it sitting in front of me doesn’t prevent it from happening. Worst feeling when you get something poured into the pan and look around and see that quarter teaspoon of sea salt sitting patiently there! Nice to know I’m in the BEST company with such antics! You “guys” are terrific! Thanks for being here!
November 18th, 2009 at 7:54 pm
These sound fabulous- If I made them into individual portions (using a muffin pan to make small pie shells) how long would I bake them?
Don’t know, Aleez - haven’t tried that. Maybe 20 minutes, 25, 30? Give it a go and see - you’ll be able to pretty much tell by looking at them. PJH
November 19th, 2009 at 3:35 pm
This from a “confessed Chocoholic”: I’ve made Fudge Pecan pies quite often, but have never used chunks of chocolate. This looks and sounds “Mavulous”. This will be on the groaning table at our daughter’s this Thanksgiving. I really like your recipes and blogs. My husband bakes yeast bread all the time and uses ONLY King Arthur flour. Virginia of NV.
Have fun with the pie, Virginia - and thank your hubby for his loyalty! My 166 fellow employee-owners are all grateful, too… PJH