Chocolate Pecan Pie

Name: Chocolate Pecan Pie
Ingredients: 1 1/2 cups (210 grams) all-purpose flour; 1 1/2 teaspoons (4 grams) sugar; 1/2 teaspoon (3 grams) salt; 8 tablespoons (4 ounces, 115 grams) cold unsalted butter, cut into ½ inch pieces; ¼ cup (48 grams) vegetable shortening, chilled and broken into ½ inch chunks; 6 ounces (170 g, about 1 ¾ cups) pecan halves and pieces, toasted; 6 ounces (170 g) 60% bittersweet chocolate, chopped into ¼ inch pieces OR 6 ounces (about 1 cup) high-quality chocolate chips; 3 tablespoons (21 grams) all-purpose flour; 6 ounces (170 g, ¾ cup) room temperature unsalted butter; 1 cup (213 grams) packed dark brown sugar; 5 eggs, room; 3/4 cup (252 grams) agave syrup or light corn syrup; 1/4 cup (85 grams) dark molasses; 2 tablespoons añejo tequila (you can omit this or replace it with bourbon or brandy); 2 teaspoons pure vanilla extract; 1 teaspoon salt

www.rickbayless.com

Gooey flavor of chocolate and dark sugar, the satisfying bite of toasty pecans and flaky pastry–what’s not to love?

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

Share this recipe:

Cooking tools:

Food processor
Pie weights
Rolling pin
Cooling rack
Silicone baking mat
Kitchen scale
Pie dish
Baking sheet
Parchment paper
Aluminum foil
Plastic wrap
Oven
Refrigerator
Freezer
Mixing bowl
Fork
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Pastry brush
Spoon
Stove
Kitchen timer

Ingredients

1 1/2 cups (210 grams) all-purpose flour
1 1/2 teaspoons (4 grams) sugar
1/2 teaspoon (3 grams) salt
8 tablespoons (4 ounces, 115 grams) cold unsalted butter, cut into ½ inch pieces
¼ cup (48 grams) vegetable shortening, chilled and broken into ½ inch chunks
6 ounces (170 g, about 1 ¾ cups) pecan halves and pieces, toasted
6 ounces (170 g) 60% bittersweet chocolate, chopped into ¼ inch pieces OR 6 ounces (about 1 cup) high-quality chocolate chips
3 tablespoons (21 grams) all-purpose flour
6 ounces (170 g, ¾ cup) room temperature unsalted butter
1 cup (213 grams) packed dark brown sugar
5 eggs, room
3/4 cup (252 grams) agave syrup or light corn syrup
1/4 cup (85 grams) dark molasses
2 tablespoons añejo tequila (you can omit this or replace it with bourbon or brandy)
2 teaspoons pure vanilla extract
1 teaspoon salt