double chocolate pecan pie
I came up with this recipe for Mother's Day. It is so rich and decadent! Perfect for both lovers of chocolate and pecan pie. It has three layers: the pecan pie filling, then the fudge layer, and a meringue to finish it off.
Blue Ribbon Recipe
Oh my! This double chocolate pecan pie is decadent and delicious. A crunchy chocolate shortbread crust is the perfect base for this pie. It's topped with a pecan pie layer that's nutty, sweet, and chewy. On top is a smooth and creamy fudge filling. Last, this wonderful pie is topped with a light and airy meringue. We love the look that torching the meringue adds. We're not sure which layer is our favorite because each bite is heavenly.
prep time
35 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- CHOCOLATE SHORTBREAD CRUST
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- PECAN PIE FILLING
- 3/4 cup chopped pecans, toasted
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter, melted
- 3/4 teaspoon vanilla extract
- FUDGE LAYER
- 1 can sweetened condensed milk
- 1 bag semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- MERINGUE LAYER
- 4 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar, plus little extra
How To Make double chocolate pecan pie
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Step 1Toast the pecans in the oven at 350 degrees for about 5 minutes. Begin making the crust. Sift together in a medium-sized bowl the cocoa powder, baking powder, flour, and salt. Set aside. -
Step 2In a small bowl cream together the butter and the sugar with a hand mixer. Once it is creamed, add the vanilla and the egg yolk and mix well. Slowly add the dry ingredients until the mix looks crumbly.
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Step 3Transfer to a 9-inch tart pan with a removable bottom sprayed with non-stick spray. You can use your fingers or the back of a measuring cup to press it evenly into the pan and up the sides. Prick the bottom of the crust and place it in the fridge for 30 minutes.
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Step 4While the crust is in the fridge, make the pecan pie filling. Mix the eggs, sugar, light corn syrup, melted butter, and vanilla. I like to chop the toasted pecans into little pieces and mix them directly into the filling.
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Step 5After the 30 minutes are done, add the filling mix to the crust and make sure it is even across the bottom. Place in the oven and bake for about 60 minutes or until the center slightly moves.
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Step 6While the pecan pie layer is baking, make the fudge layer. Melt together the sweetened condensed milk, chocolate chips, and vanilla extract in the microwave until smooth and glossy.
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Step 7Remove pecan pie layer from oven. While it is still hot, spread the fudge layer gently over the top. Let cool.
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Step 8When the layers are cooled, make the meringue. Place the egg whites and vanilla into a stand mixer (or you can use a hand mixer) and whip until soft peaks form. Then gradually add the sugar until very stiff peaks form. You know they are ready when you remove the whisk and turn it right side up, and the mix on it does not fall over.
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Step 9Add it to the other layers, making sure to gently spread it around to cover up the other layers completely. Let it stand in peaks all around, and then using a creme brulee torch, brown the entire meringue layer.
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Step 10Slice and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Category:
Chocolate
Category:
Other Desserts
Keyword:
#tart
Keyword:
#pecan
Keyword:
#Layered
Keyword:
#pecan pie
Keyword:
#chocolate
Method:
Bake
Culture:
American
Ingredient:
Sugar
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