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Triple Chocolate Chunk Pecan Pie

Triple Chocolate Chunk Pecan Pie
Yield: XXX servings

Ingredients

Instructions

  1. Adjust an oven rack to the lower-middle position and heat the oven to 375°
  2. Toast the pecans on a sheet pan for 6-7 minutes. Remove from oven and allow to cool completely. Chop the nuts into small bite size pieces and set aside.
  3. Remove the crust from the freezer, line with plastic wrap and fill with pie weights, make sure not plastic is touching the pie pan. Bake for 25 to 30 minutes. Remove the plastic wrap and weights by gathering the corners of the plastic wrap and pulling up and out. Continue baking five to six minutes more. Adjust oven rack to center position, and heat oven to 275°.
  4. While the crust is baking, melt butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return the bowl to hot water; stir until mixture is shiny and warm to the touch, about 130°. Remove from heat, stir in pecans.
  5. Pour mixture into warm shell. Evenly scatter the chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon.
  6. Bake until center feels set yet soft, like gelatin, when gently pressed, 55 to 65 minutes. Transfer pie to rack; let cool completely, at least 4 hours.