As I have mentioned before, I am not a real pie baker but HOLY SHIT, this PIE. If brownies and pecan pie had a love child, it would be this pie. Except this pie is BETTER because it also has browned butter and flaky sea salt. Browned butter salted chocolate pecan pie, I will forever pledge my Thanksgiving allegiance to you. My issue with pecan pie in the past has always been that the flavor is a little boring (sorry, die hard fans). But the addition of chocolate, browned butter, vanilla bean, and sea salt is seriously transformative. This is not your grandmother’s pecan pie recipe and I am very okay with that.
I’ve struggled in the past with making the perfect pie crust, but after Michelle from Hummingbird high introduced her pie crust that’s made in the stand mixer, it has seriously changed my life. This pie crust came together in like 5 minutes and didn’t require tons of mixing with a pastry blender or shearing butter with my fingers. It was SO EASY. I adapted the recipe slightly by adding some cream cheese and swapped in vodka for apple cider vinegar, but this method is totally hers and has revolutionized my pie making. Seriously, just go make this pie. The best part? It can be made in advance and kept at room temperature for 2 days! Yay for advanced baking for thanksgiving! Happy Baking!
Recipe adapted from Michelle Lopez of Hummingbird High.Print
I have honestly never really loved pecan pie, but this pie is NEXT LEVEL. Adding chocolate and browned butter completely transform this into the perfect pie.
- 2 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 sticks (8 oz) unsalted butter, cubed and very cold
- 2 oz cream cheese, cold
- 1/2 cup very cold water
- 2 tablespoons vodka
- 1 egg, for egg wash
- turbinado or raw sugar, for sprinkling (optional)
- 2 1/2 cups pecan halves, plus more for arranging on top if desired
- 1 cup light corn syrup
- 1 cup brown sugar
- 3.5 oz bittersweet chocolate, melted
- 4 tablespoons unsalted butter
- 2 tablespoons dutch process cocoa powder
- 3 eggs, at room temperature
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon kosher salt
- flaky sea salt for sprinkling
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. In a measuring cup, combine the water and vodka with ice and set in the fridge until ready to use. Add the very cold butter and cream cheese to the flour mixture. Mix on low for 1 minute. There should still be large pieces of butter dotted in the mix. Add 1/3 cup of the water/vodka mixture and mix on low until the dough comes together. If it’s very dry, add a little more water, one teaspoon at a time. Tip the dough out onto a lightly floured counter and knead into a rough ball. Divide the dough in two and flatten each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Remove the dough from the fridge and transfer to a lightly floured work surface. Using a rolling pin, roll the dough out into a 12 in circle. Transfer the circle to a 9 inch pie pan. There are two routes from here: Either trim some of the excess off, fold it under itself and crimp the edges OR trim to the edge of the pie pan and add some decorative pie crust leaves to the edge, utilizing the other disc of dough. If you want to make decorative shapes, roll out the other dough disc following the same instructions and cut out shapes using cookie cutters or pie dough cutters and transfer them to a parchment lined tray. If you are attaching leaves, beat the egg and brush it on the edge of the pie crust and attach the leaves. Reserve the rest of the egg wash. Transfer the pie dough to the fridge while you make the filling.
- To make the filling: Preheat an oven to 350 degrees F. Roughly chop 2 1/2 cups of pecan halves. I put them in a large ziplock and use a rolling pin to smash them a bit. You still want large pieces. Reserve the remaining pecan halves for arranging on top, if desired.
- In a small saucepan, melt the butter. Cook over low until the butter is light brown and nutty smelling. Remove from the heat and set aside to cool slightly. In a medium mixing bowl, whisk together the corn syrup, brown sugar, and eggs until smooth. Whisk in the melted chocolate, cocoa powder, vanilla, butter and kosher salt. Switch to a rubber spatula and fold in the chopped pecans. Remove the crust from the fridge and pour in the filling. Arrange the remaining pecan halves on top in a pretty circular design, if desired. Brush the edges of the crust with egg wash and sprinkle with turbinado or raw sugar (if desired). Place the pie on a baking sheet (just in case of spillage) and transfer to the oven. Bake for 45 minutes, until the filling is mostly set and just jiggles slightly. Remove from the oven and sprinkle with flaky sea salt. Cool to room temperature before slicing.
This crust recipe makes two 12″ crusts. I used one of the crusts to cut out decorative leaves for the pie crust. You can cut the crust recipe in half to yield one crust or make two pies and double the filling.
This pie can be made ahead and kept at room temperature, covered, for 2 days.
Keywords: pie, baking