A thick, chocolaty form of pecan pie.
- Carbohydrate 81.39195 g
- Cholesterol 230.57 mg
- Fat 92.49517 g
- Fiber 7.13433356205622 g
- Protein 13.5099366666667 g
- Saturated Fat 33.7970866666667 g
- Serving Size 1 1 Serving (231g)
- Sodium 426.823 mg
- Sugar 74.2576164379438 g
- Trans Fat 6.27887700000001 g
- Calories 1177 calories
Step-by-step
- preheat oven to 375 degrees
- mix flour and sugar with melted butter and eggs and let the butter cool till about room temperature. Add vanilla, chocolate chips and pecans. Pour into pie crust and place in oven for 45-60 min.
Cooling the melted butter to room temperature before mixing it with the eggs prevents the heat from prematurely cooking or scrambling the proteins. Without this precaution, the filling develops undesirable lumps rather than a smooth base.
- Pair this rich pastry with an unsweetened beverage such as black chicory coffee or a tart cold brew to cut through the heavy concentration of sugar and butter.
- A side of unsweetened whipped cream or plain cultured crème fraîche offers a dairy-based counterbalance that tempers the sweetness of the chocolate chips and sugar.
- Maintain structural integrity by allowing the pie to cool completely to room temperature before slicing, which lets the flour and egg matrix set fully.
- Refrigerate the baked pastry within two hours of cooling if storing for longer than a day, utilizing an airtight container to prevent the graham cracker crust from absorbing ambient moisture.
- Roast the pecan halves at 350 degrees Fahrenheit for eight to ten minutes prior to folding them into the batter if you want to intensify their natural oils and nutty aroma.
Proper temperature management during mixing and baking ensures a dense, cohesive interior without curdling the dairy and eggs. Serving the dessert alongside bitter or acidic accompaniments brings balance to the rich profile.
