Thursday, December 1, 2011

Easy as Chocolate Pecan Pie

Despite the colloquial idiom, pies are not that easy, and in my opinion, it’s not the dough that separates the good from the great, it’s the fillings. With fresh fruit pies, you have to worry about too much or too little liquid. Custard-based fillings are texturally tricky; and don’t even get me started on lemon meringue.

However, there’s one category of pie whose fillings are so easy, they’re nearly impossible to mess up. That would be the seasonally appropriate nut pie. If you can work a whisk, and set a timer, you have what it takes to excel in this genre.

We added a handful of chocolate chips, but the recipe is based on this one from Allrecipes.com, which I came across looking for corn syrup free versions. By the way, it’s not that I think corn syrup is a “bad” ingredient, I just know that most people don’t have it on hand, and I’d hate for them to buy a whole bottle when a perfectly wonderful pie can be made without it.

In fact, the filling is so deliciously decadent the crust is almost an afterthought. If you ever want to rationalize buying a frozen pie shell, this is your chance. Of course, if you want real “homemade,” you can check out this video recipe for making pie dough, but the point is, either way your chocolate pecan pie is going to rock. Enjoy!


Ingredients:
1 9-inch pie shell
2 eggs
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
1 tablespoon all-purpose flour (I didn't add in this recipe, but suggest you do. Add with the sugars.)
1 tablespoon milk
1 teaspoon vanilla extract
1/3 cup chocolate chips
1 1/2 cup chopped pecans

53 comments:

Anonymous said...

Chef, I noticed you didn't prick your pie crust. What's the rule on that? Does it matter?

Richard said...

Maybe this is a silly question, but why don´t you mix the chocolate chips into to filling? Its not like the filling is hot and the chips will melt. Anyway, it looks great and I am looking forward trying this recipe.

Anonymous said...

Maybe this is a silly question, but why don´t you mix the chocolate chips into the filling? Why pour the filling over the chips? Its not like the filling is hot and they will melt. Anyway, great recipe (like always), I am looking forward trying it.

Vinny from NH said...

My buddies and I do a "pie night" in December before Christmas so we can all sample some awesome desserts (and to give us another reason to have pie... mmm, pie). Every year someone makes a pecan, but I don't think we've had a chocolate pecan in a very long time. Thanks to you, it will be on the menu this year!

Anonymous said...

hi chef ur respies always rock am sure gonna give this one a try .i hv tried a lot of ur other respies n they all turn great thanks fo sharein them .

Anonymous said...

pee can, you said?

AJ said...

hello chef i just made onion rings using ur respie it was great my family loved it thanks to u n this pie looks yummy sure gonna give this one a try :)

He Took MY Last Name said...

I have an awesome pie recipe that hardly ever flops. If you can melt caramels and chocolate- boom, instant pie. All you need to really work at is the whipped cream.

This video almost had me leaving the house at 4 am to get stuff to make pie. My husband blames me being 8.5 months pregnant, I blame your delicious videos. Either way, there will be pie today.

Anonymous said...

Hi Chef John, Hey, didn't notice any flour going into the mix, but it's listed as an ingredient. Is the flour needed? Love pecan pie. Looking forward to making this recipe. Thanks for all your great ideas and tips!

Chef John said...

Richard, the idea is that you'd have layer of chocolate at the bottom instead of all muddled up. Also, and more importantly, you get to watch all those little chocolate chips bouncing on the pie dough as you scatter them around the dish. Don't forget, cooking is a meditation.

Anonymous said...

Okay, I'm thinking that this is going to replace my go-to pecan pie that I've been making for almost 50 years. I really like the idea of no corn syrup even though I'm definitely not a fanatic about that. Thanks for this rendition!!
BTW, it seems as though this would freeze well. What do you think?
Jackie

Chef John said...

Yes, should freeze no prob.

Chef John said...

I believe the pricking or "docking" of the crust is for blind baking with a filling first, and not for filled pie crusts.

Anonymous said...

Watched the video twice. What do you do with the 1 tbsp. flour?? Maybe it's just me?!? Thanks, me.

Anonymous said...

Recipe calls for a tablespoon of flour but wasn't added during the video. Is it part of the recipe and if so where do I put it in?

Chef John said...

Oops, yes I didn't add, but was in the original. Add with sugars, but really don't think it makes a big difference. I've done both ways, but would probably suggest people add it to make the filling a little tighter. Thanks!

Anonymous said...

wow it looks really easy!! I have a question tho. Can I add more flour? I don't want too sugarly pie.

Chef John said...

a little more flour will not make it any less sweet. This may not be the pie for you!

Ashley said...

Is self rising flour ok?

Chef John said...

Reg is best, but for that small amount should b ok

Becky said...

Chef John, Chef John!
Why do we beat the egg until it's light and foamy? What does that do, exactly? (Aside from burn calories and look pretty)

Chef John said...

I honestly have no idea! Maybe one of our baking experts can tell us.

drtabo said...

If egg whites are beaten until they are stiff, they are fully denatured and have no elasticity; they lose their original properties and aren't able to return to their former state. If egg whites are beaten only until they form soft peaks, the proteins are only partially denatured and retain some of their elasticity. The partially denatured protein strands surround the air bubbles and when heated, these proteins fully denature and solidify, creating a protective wall so that the air bubbles don't burst. This is why such dishes as meringues and soufflés are light and fluffy.

http://www.exploratorium.edu/cooking/icooks/11-03-03.html

Azi said...

Hi Chef John,

My son has tree-nut allergies but can eat peanuts. Can I replace the pecans with peanuts and if so should I use raw or roasted peanuts?

BTW, did two variations on your pomegranate-balsamic idea: used osso-bucco in the first and reduced sauce alone (with beef chunks in) as sauce for tenderloin steaks in the second. both came out sensational.

Thanks,
A.G.

Anonymous said...

But where are the rum balls???

Chef John said...

Rum balls post sometime on Wednesday.

Chef John said...

Sorry, I've never tested with apples. Should be close.

Araxjan said...

I made this last night, and it's one of the few recipes that are truly as easy as stated! I made it w/store purchased pie crust, and it's just beautiful!
This was the first desert I've ever made and it's finger lickin good. Everyone try it, NOW.

Anonymous said...

Chef John, could I use walnuts instead of pecans?

Would it taste about the same?

Chef John said...

Yes you can use walnuts! Of course it will taste different since pecans and walnuts taste differently. I assume you've tasted each, so you'll know what to expect. Enjoy!

Anonymous said...

Actually I have never tasted pecans.. so wondering how different it will taste. I will try look for them this weekend, in case available somewhere!

Thanks, planning to bake this for a X'mas dinner next week, it would be prefect if it comes out perfectly!!
Let you know how it goes!

Anonymous said...

Also, pecan pie sounds lot cooler than walnut pie.. Could this work well with dates too? Date pie.. haha!

Anonymous said...

I added a shot of Makers Mark bourbon to the filling and finished the pie with a little sea salt once it was out of the oven. The end result was awesome.

marissa hinojos said...

Hi I just wanted to say a million thank yous. you made baking sweets easy and so much fun. I recently did this pie and people loved it. They said it was unique and delicious. I told them about your youtube Chanel.You really deserve your own food channel on tv. Thank you!I love your work

*SpArKy* said...

Made this for a dinner party and it was quite a success......no one ate the store bought apple pie

Kelly said...

Hi Chef John,

Your pie looks really good and I am thinking of making it over the holidays. Does the amount of butter have to be exact? Can I get away with a bit less or substitute with grapeseed oil?

Thanks!
Kelly

Chef John said...

never tried, but probably be ok.

Kelly said...

I made the pie today with your home made crust recipe and modified the filling a bit to use only 1/2 cup of brown sugar and substituted the butter with grapeseed oil and it was a hit at the family gathering. Thanks Chef John!

Happy holidays!
Kelly

Anonymous said...

I work at Bass Pecan Company every year they have a recipe contest for a chance to win $1000!
If you love baking with pecans you should check it out. Check out their Bass Pecan Recipe Blog for great recipes and the contest rules and entry!!

Anonymous said...

This pie recipe was really easy to make! but im wondering if we put in an oven with or without the fan on :O does it make any difference? and besides, my pie came out inflated and with cracks =/ thanks! ;)

cbgc said...

I love it that it doesn't ask for corn syrup, it's kind of difficult to get a hold of it where I live.

migdaw said...

I'm wondering why you use flour for thickening instead of corn starch, which is used in fruit pies to result in a clear instead of cloudy filling.

Justin said...

Hi Chef John,

I want to make this pie sans the chocolate but also adding either bourbon or dark rum. Can do that with the basic recipe without ruining it? How much booze do you think would work.

Thanks,

Justin

Chef John said...

sorry, I don't guess! I'd have to test. Best to just find a recipe that already has those things!

Justin said...

I'll try it and let you know. Thanks

Sandra Schultz said...

I searched your site for a pecan pie recipe because I figured you would have one without karo syrup. Bingo! There it was!
I made this for Thanksgiving as per your recipe except I substituted mixed unsalted nuts for the pecans. (I had them on hand after your spicy sweet party nut recipe-- which by the way, was... as always... awesome...)
The mixed nuts made the pie really really good and different, and I will never go back to plain pecan pie again! Thanks for the great recipe!

cookinmom said...

Great Pie!!

cookinmom said...

Don't know if you are aware (F.Y.I.)but we are having trouble pinning anything of yours to Pinterest. You may want to check it out! TKS!

Nawal Al Ansari said...

OMG!!! I just tried this recipe! Amaaaaaaazing, thank you so much :)

Judy said...

So, I have done this recipe twice now. First time with the flour, second time without. I think I prefer the texture of the one without, and see no need for adding it at all. If I do more of these (which I probably will, as they are easy and tasty!) I will just not bother with the flour. Just my 2cents there.

I have also tried it with and without the chocolate, and I think plain Pecan Pie without the chocolate wins for me. Maybe if I had used milk chocolate chips instead of bittersweet ones I'd have liked it more? Still good both ways, tho :) Thanks Chef!

Patricia Salgado said...

This was my favorite thing when I lived in the US. I'm so happy that I'll be able to make it here in Brazil with a recipe as easy as this! Thanks Chef John, you made my day!

Andrew Schwartz said...

Chef,

Do you recommend prebaking the pie crust?

-Big fans

A. Frostpaw said...

I got one of these in the oven right now, 20 minutes in. If this thing tastes half as good as it smells.. Good god.