Chocolate Pecan Pie

Chocolate Pecan Pie

Chocolate Pecan Pie Food Stock Photo

© Nicole Branan

Image ID: 22-751

Image Description: An overhead view of a rustic pecan pie with a chocolate ganache drizzle. 

Additional Keywords: nut, crust, knife, brown, tart, pie pan, vertical, food, dish, dessert, sweet, copy space, fabric, pan, stock food photo, stock food image, stock photography, food photography

 

Recipe Notes: I made this pie with homemade eggnog for extra fall flavor so if you're looking for a way to use up leftover eggnog or simply want to add more flavor to your pecan pie, this recipe is for you. (And if you're in the mood to make you own eggnog, check out this recipe on The Spice Train: Spiced Eggnog).

 

Eggnog Pecan Chocolate Pie Recipe

(by Nicole Branan)

Ingredients:

For the crust:

  • 1/2 tablespoon white vinegar
  • 2.5 tablespoons milk
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 2 tablespoons granulated sugar
  • pinch of salt
  • 1/4 cup vegetable shortening
  • 1/4 cup cold, unsalted butter, cut into 1/2–inch pieces

For the filling:

  • 3 eggs
  • 3/4 cup dark corn syrup
  • 3/4 cup granulated sugar
  • pinch of salt
  • 1/4 cup eggnog
  • 3 tablespoons unsalted butter, melted
  • 1.5 cups roughly chopped pecans

For the drizzle:

  • 2 ounces bittersweet chocolate

 

Directions:

For the crust:

  • Mix the vinegar and the milk. Set aside.
  • Whisk together flour, cocoa powder, espresso, sugar and salt, then cut in the shortening and the butter. 
  • Pour the milk/vinegar mix into the flour and mix with a wooden spoon until the dough comes together in a ball.
  • Wrap the dough in plastic wrap and chill in the fridge for 20 minutes. 
  • Heat the oven to 375 degrees F.

For the filling:

  • With an electric mixer, beat eggs and syrup until well combined.
  • Add sugar and salt and continue to beat until well combined. Let the mix sit for 5 minutes.
  • Add eggnog and butter and beat until you have a homogeneous mix that has a light caramel color.
  • Put the mix in the fridge until the crust is ready.

Continue with the crust:

  • Roll out the crust between two sheets of plastic wrap and fit into a greased 9–inch pan.
  • Bake the crust for 10 minutes, then remove it from the oven. Keep the oven running at 375 degrees F. 
  • Add the pecans into the crust.
  • Take the filling out of the fridge and if it partially separated briefly whisk it by hand to combine.
  • Pour the filling into the pie pan almost to the top. 
  • Return the pan to the oven and bake until there's only a slight jiggle in the center (about another 30 minutes).
  • Let cool completely. 

For the drizzle:

  • Chop the chocolate very finely and heat in a bowl over a pot of simmering water.
  • Drizzle over the pie and let cool.
  • Keep the pie in the refrigerator and serve cold.
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