CHOCOLATE PECAN CHOCOLATE CHUNK PIE – It’s Super!

In keeping with the overall Super Bowl theme that is sure to dominate the blog world this weekend, I thought I would offer up this SUPER chocolate pecan chocolate chunk pie.  In the battle of the chocolate pies, this one comes out a champion every time.  It is a little time consuming but so worth the effort.

 

 

 

 

Tart Shell Dough

 

1 3/4 cups all-purpose flour
6 Tablespoons unsalted butter, cut into 1 T pieces
1 Tablespoon sugar
pinch of salt
1/4 cup ice water

 

Mix 1 1/4 cups flour, butter, sugar and salt in the bowl of an electric mixer.  Mix on low for 5 minutes, until the butter is cut into the flour and the mixture develops a mealy texture.  Add ice water and continue to mix on low for 10-15 seconds, until the dough comes together.  Remove the dough from the mixer and form it into a smooth, round ball.  Wrap in plastic wrap and refrigerate for at least 4 hours.  You may roll the pie dough after it has been refrigerated for 4 hours; however, it will be much easier to work if it has been allowed to relax overnight in the refrigerator. 

Transfer to a clean, lightly floured work surface.  Roll the dough (using the extra 1/2 cup of flour as necessary to prevent the dough from sticking) into a circle about 15 inches in diameter and 1/8-inch thick.  Line the 9 x 1 1/2-inch false bottom tart pan with the dough, leaving a 3/4-inch border, which should be crimped around the top edge of the pan.  Refrigerate the pastry crust for 30 minutes (do not skip this step).

Preheat the oven to 325 degrees.

 

Chocolate Pecan Chocolate Chunk Filling

 

1/4 pound unsalted butter
1/2 cup granulated sugar
12 ounces semisweet chocolate, chopped into 1/4-inch pieces
2 ounces unsweetened chocolate, chopped into 1/4-inch pieces
1 1/2 cups dark corn syrup
1 Tablespoon vanilla extract
1/4 teaspoon salt
8 eggs
3 cups pecan halves, lightly toasted

 

To prepare the filling, heat the butter and sugar in a 2 1/2-quart saucepan over medium-high heat.  Stir constantly while bringing the mixture to a boil.  Allow the mixture to boil for 1 1/2 minutes.  Remove from heat and transfer to the bowl of an electric mixer.  Use a spatula to stir in 6 ounces semisweet chocolate and the unsweetened chocolate.  Continue to stir until the chocolate has melted.  Add dark corn syrup, vanilla extract and salt. 

 

Add the eggs and place the mixer bowl onto the mixer with a paddle.  Combine on medium until the eggs are incorporated and the mixture is smooth.  Remove the bowl from the mixer.  Use a rubber spatula to complete the combining.

 

Remove the pie shell from the refrigerator and place it on a baking sheet.  Evenly disperse the pecan halves over the bottom of the shell.  Spread the remaining 6 ounces semisweet chocolate over the pecans.  Slowly (very important to pour slowly) pour the chocolate batter over the chopped chocolate and pecan halves. 

 

Bake the pie on the middle rack of the preheated oven for 1 hour.  Reduce the temperature to 300 degrees and bake for an additional 45 to 55 minutes, until the internal temperature of the pie filling reaches 170 degrees.  Remove from the oven and cool to room temperature for at least 1 hours.  Refrigerate the pie for at least 2 hours (do not remove from the pan).

Although the pie can be served after 2 hours of refrigeration, the texture improves after 24 hours in the refrigerator.  It will keep 2 to 3 days in the refrigerator.

To serve, cut with a serrated knife that has been heated under hot running water before making each slice.  The pie can be serve chilled or slightly warmed.  For pure decadence, top it with sweetened whipped cream.  Oh my!  It’s super!

I hope your team wins, and I seriously hope you give this pie a try.      
Adapted from  Death By Chocolate

Linked to:
Finer Things Friday @ The Finer Things in Life
Frugal Friday @ Life as Mom
Food on Fridays @ Ann Kroeker’s blog
Foodie Fridays @ Designs by Gollum
Friday Feasts @ Mom Trends

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