Friday, September 27, 2013

Deep Dish Chocolate Chunk Pecan Pie

1 (14.1 ounce) package refrigerated pie crusts (2 sheets)
1 egg
1/3 cup butter, melted
¾ cup white sugar
¼ cup firmly packed light brown sugar
1 cup light corn syrup
4 large eggs, lightly beaten
1 tablespoon vanilla
¼ teaspoon salt
1 ½ cups pecan halves
1 cup semisweet chocolate chunks

1. Preheat oven to 350 degrees.
2. Unroll 1 pie crust, and place on a flat surface. Lightly brush top of dough with water. Unroll remaining pie crust and place over first sheet. Line a 9-inch deep dish pie plate with dough. Fold dough under and crimp. Whisk 1 egg and brush over top of unbaked pie crust.
3. In a large bowl, combine butter, sugars, corn syrup, eggs, vanilla and salt, stirring well. Add pecans and chocolate chunks, stirring to combine. Pour filling into prepared pie crust.
4. Bake until set, 50 minutes to 1 hour.
5. Cool completely on a wire rack.

Roll Call for this amazing twist on a southern classic:

The interesting thing about this pie is that it uses not one, but two, pie crusts stacked together. Brush a little water in between the pie crusts.

Stack the second crust on top of the first one.

Be sure to use a deep dish pie plate. You'll need it for the double crust and that great pecan pie filling.

One thing that makes a great pie is to brush the unbaked crust with a beaten egg. It gives it a beautiful shine when browning.

This is a pecan pie with a twist - chocolate chunks in the filling. Can you think of anything better to add to this traditional favorite? I think not.

The finished product!

Y'all, this is the best pie. It's very rich but oh so delicious. Chocolate chunks mixing it up with a pecan pie is a very good thing.

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