Chocolate Pecan Pie Recipe | King Arthur Baking
Pecan pie is a classic favorite but this version of chocolate pecan pie goes a step further by adding chocolate chips to the filling.
Ingredients
- 1 1/2 cups (170g) King Arthur Pastry Flour Blend or 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon (9g) buttermilk powder, optional
- 1/4 teaspoon table salt
- 1/4 teaspoon baking powder
- 3 tablespoons (35g) vegetable shortening
- 5 tablespoons (71g) butter, cold
- 1 teaspoon white vinegar or cider vinegar
- 3 to 4 tablespoons (43g to 57g) ice water
- 2 large eggs, room temperature
- 1 cup (198g) granulated sugar
- 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
- 8 tablespoons (113g) unsalted butter, melted, cooled
- 1 teaspoon espresso powder, optional; for flavor and color
- 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious*
- 1 1/3 cups (227g) bittersweet chocolate chips or semisweet chocolate chips, or chunks, or a combination
- 2/3 cup (74g) diced pecans, toasted in a 350°F oven until golden, 8 to 10 minutes
- 2/3 to 1 cup (71g to 106g) pecan halves, optional
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