The only thing that could make golden, rich pecan pie better? Chocolate chunks, stirred into the divinely sweet filling, of course. With our Deep-Dish Chocolate Chunk Pecan Pie, you can satisfy any sweet craving!
Deep-Dish Chocolate Chunk Pecan Pie
Makes 1 (9-inch) deep-dish pie
Ingredients
- Piecrust (recipe follows)
- 1 cup (336 grams) light corn syrup
- 3/4 cup (150 grams) granulated sugar
- 1/3 cup (76 grams) unsalted butter, melted
- 1/4 cup (55 grams) firmly packed light brown sugar
- 4 large eggs, (200 grams), lightly beaten
- 1 tablespoon (13 grams) vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/2 cups (180 grams) pecan halves
- 1 cup (180 grams) semisweet chocolate chunks
Instructions
- Preheat oven to 350°F (180°C).
- On a lightly floured surface, roll Piecrust into a 14-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of pan. Fold edges under, and crimp, if desired.
- In a large bowl, stir together corn syrup, granulated sugar, melted butter, brown sugar, eggs, vanilla, and salt until well combined. Add pecans and chocolate chunks, stirring until combined. Pour filling into prepared crust.
- Bake until filling is set and an instant-read thermometer inserted in center registers 200°F (93°C), 1 hour to 1 hour and 10 minutes, covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack before serving.
Tried this recipe?Let us know how it was!
Piecrust
Makes 1 (9-inch) deep-dish crust
Ingredients
- 2 1/2 cups (313 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 3/4 cup plus 2 tablespoons (198 grams) cold unsalted butter, cubed
- 7 to 8 tablespoons (105 to 120 grams) ice water
Instructions
- In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add 7 tablespoons (105 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon (15 grams) ice water only if needed. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Dough may be refrigerated for up to 3 days or frozen for up to 2 months. Before using, let Pie Dough stand at room temperature until softened, 10 to 15 minutes.
Tried this recipe?Let us know how it was!
Recipe has a typo. I think it’s supposed to be 2 1/2 cups flour, based on 125g per cup.
Thanks for bringing this to our attention! That measurement has now been updated. Happy baking!
When COVID hit and, not having an immune system, I quickly became housebound. I decided to teach myself to bake. Your site and magazines have been a large part of my self-education. However, I’m not good enough yet to solve this myself. The bottom part needs to be pumpkin for this time of year. How can I add pumpkin to it?
Thank you!
Hi Joy,
We have not tested this recipe with pumpkin added in. If you would like a pumpkin pie recipe, we have several on our site that you could try. Happy baking!
https://bakefromscratch.com/november-lattice-topped-pumpkin-pie-2/
https://bakefromscratch.com/pumpkin-pie-with-goat-cheese-crust/
https://bakefromscratch.com/speculaas-pumpkin-chiffon-pie/