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Chocolate Pecan PIe

Recipe By: James Gallo
Year Submitted: 2015
Winner Second Place


Yield:1 9.5 inch deep pie.

Pie Dough Recipe
2 1/2 Cups King Arthur Flour
½ Cup Unsalted Butter, Very cold cut into small cubes
½ Cup Crisco All Purpose Shortening
½ tsp. Salt
1 Tbls. Vinegar
½ Cup Ice Water

Pecan Pie Filling
1 ½ Cups Pecan Pieces
1/3 Cup +2 Tbls. All Purpose Flour
1 1/3 Cups Firmly Packed Light Brown Sugar
2 Cups Karo Light Corn Syrup
8 Large Eggs
8 ounces or 2 sticks Butter, melted and hot
3 ounces Chopped Semi sweet Chocolate


Pie Dough Recipe
Combine Flour, Salt in a Food Processor. Pulse to mix.
Add Butter, and Shortening, pulse until it the butter and shortening are small crumb size.
Add the Water, one or two tablespoons at a time.
The dough is ready when it is pinched together and it stays together.
Remove the dough from the machine and place on the table.
Press it to for thinner layers of the butter and shortening.
Shape into round disks and wrap with plastic wrap.
Refrigerate for at least three hours and up to two days.

Remove from Refrigeration and let sit for about 10 minutes.
This will help it soften slightly to make rolling easier.
Line pie pans with the dough.

Pecan Pie Filling
Place the pecans and chocolate in the pie shells

Mix the Flour and Brown Sugar in a mixer with a paddle attachment
Add the corn syrup. Mix well
Scrape the Bowl and add the eggs one at a time until each is well combined.
Last add the butter in a slow steady stream.
Mix in until well combined.
Strain through a mesh sieve.

Pour the filling over the pecans and chocolate.

Bake at 325 degrees for 60 minutes or until done.