There’s nothing wrong with regular pecan pie. But add some chocolate, as Chef Charlie Palmer suggests, and you’ve got downright decadence!
Game plan: See some tips on how to make a pie crust.
This recipe was featured as part of our Baked Sweets photo gallery.
- 1Combine flour, salt, and butter in a medium bowl. Using a pastry blender or your fingers, cut butter into flour until mixture resembles fine cornmeal, about 5 minutes.
- 2Mix egg yolks with 2 tablespoons of the ice water until evenly combined. Add to flour mixture a little at a time, stirring in until dough can be formed into a ball. (Add additional ice water if necessary, but do not overwork the dough or it will become tough.) Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
- 3Lightly flour a work surface and roll out dough into a round that is roughly 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with dough, trimming excess flush to the edge of the pie plate.
For the filling:
- 1Heat the oven to 350°F and arrange a rack in the middle.
- 2Scatter pecans and chocolate chips evenly over bottom of pie crust. Stir together eggs, corn syrup, sugar, butter, bourbon, and vanilla extract until well blended, then pour into crust.
- 3Bake until a knife inserted halfway between the center and the edge comes out clean, about 50 to 55 minutes. Remove pie from the oven and place on a rack to cool. Serve pie warm or at room temperature with generous dollops of vanilla whipped cream (optional).
For the vanilla whipped cream (optional):
- 1Combine heavy cream and vanilla extract in a large bowl. Whisk until soft peaks form (cream will just hold to the whisk), being careful not to overwhip.
Beverage pairing: Broadbent Rainwater Madeira, Portugal. A dessert this rich requires a rich wine to stand up to it. This Madeira has the nutty notes of dried fruit to complement the chocolate and pecans, but also sharp, perky acidity to keep things refreshing.