Triple Chocolate Chunk Pecan Pie
(from Lucianolinda’s recipe box)
Source: Cook's Illustrated (from RecipeThing user kwadswor)
Prep time: 30 minutes
Cook time: 90 minutes
Categories: Pie
Ingredients
- Filling:
- 3T unsalted butter
- 3/4 cup packed dark brown sugar
- 1/2 t table salt
- 2 large eggs
- 1/2 cup light corn syrup
- 1 t vanilla extract
- 1 cup (5 oz) pecans, toasted and chopped into small pieces
- 2 oz each semisweet chocolate, milk chocolate, and white chocolate
Directions
-
Make pie crust. Blind baking it for 25-30 minutes at 375°F, covered. Then 5-6 minutes uncovered.
-
While the crust bakes, melt butter in a heat-proof bowl set in a skillet of simmering water.
-
Stir in salt and sugar until butter is absorbed.
-
Beat in eggs, then add corn syrup and vanilla
-
Return bowl to hot water and stir until shiny and hot to touch (130°F).
-
Remove from heat and stir in pecans.
-
When pie crust is done, turn oven down to 275°F.
-
Pour pecan mixture into hot pie crust and scatter chocolate pieces over filling.
-
. Bake on middle rack until pie looks set yet soft, like gelatin, when gently pressed with the back of a spoon, 55-65 minutes. (I used an internal temperature of 200°F). Cover edges of pie with foil.
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. Transfer to pie rack and cool for at least 4 hours before serving.