Chocolate pecan pie is the glorious merging of ingredients into a delicious fatty amalgamation of awesome. Regular pecan pie is already an incredible thing, but chocolate just makes it even better. I don’t have a favorite chocolate pecan pie recipe (yet, at least…) so when I decided to make one recently, I just pulled the first appetizing one I saw from a google search, which turned out to be a recipe concocted by Emeril.
So, the crust. I’d smashed up some graham crackers with some butter + sugar a little while back and had frozen the extra, so this was quite the opportune time to use it all up. It was a bit heavy on the crackers and a bit light on the butter, so it didn’t quite stick as high on the sides as I’d like. Estha didn’t seem to mind, though.
So here’s the ingredients, which I’ll just copy and paste from the recipe for efficiency’s sake:
- 1 1/2 cups pecans
- 1 cup semisweet chocolate chips
- 1 unbaked 9-inch pie shell
- 4 eggs, beaten
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup corn syrup
- 1/2 teaspoon vanilla extract
- Pinch salt
After preheating the oven to 375 degrees, you’re supposed to evenly spread the pecans and chocolate chips evenly on the bottom of the shell. But, but, fancy layer of pecans on top of pie after cooked! The recipe even has a picture of a pie with said fancy layer on top! Do the pecans rise to the top? How does this work?? In disbelief, I set aside about half of the pecans to spread on top of the pie after the rest of the ingredients were all added in.
The next step involved dumping the remaining ingredients into a bowl and whisking them all together.
And no, that is not a mini nuclear holocaust in the upper right corner. I had the fortune to make this pie in the middle of a day full of sunshine, and took full advantage of that fact during photo takin’ time. Or rather, didn’t take that much advantage of that fact, considering I left a freaky glare on this picture!
So once the batter was all stirred up, I dumped that into the pie shell, and then delicately laid the other half of the pecans on top. I even saved the prettier (i.e. not as broken) pecans for the top layer!
The pie baked for about 55 minutes, after which I took it out to cool and tried my best to not pick at it. Burnt tongues are an everyday reality for me when baked goods are involved.
First off, this was really hard to cut. I’m not sure how much of that was the graham cracker crust solidifying, how much was the pie itself, and how much was a combination of the two (I’ll be diplomatic and assume the latter). And the pie was…chewy. Chewier then I’d like a pecan pie should be. I should note that I totally left out the part of the recipe that involved making a caramel sauce to pour on top, but I was lazy and didn’t feel the need for that step. And, for that matter, that step would not have changed the rather chewy status of this pie.
Mind you, it was still delicious. I mean, chocolate and pecans – for this pie to not be tasty would have required leaving it in the oven for an extra half hour, or accidentally using beets instead of eggs, or something similarly deviant. No, it was still good. A tad too rich maybe, but still good. Nonetheless, I’m still searching for that perfect chocolate pecan pie recipe – where it’s rich and sweet and delicate and magical, as all good pie should be. I’d love to find one that had more of a “chess pie plus pecans” feel, so if you know of any recipes like that please send them my way!