Chocolate Chunk Pecan Pie Recipe

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Chocolate Chunk Pecan Pie
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Ingredients
17
Count
Nutrition
717
Calories
Total time
1504
Minutes
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Ingredients:

Directions:

  1. To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
  2. Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
  3. Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
  4. Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
  5. Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
  6. Shape the dough into a rough disk, and transfer it to a well-floured work surface.
  7. Roll it into a rectangle about 8 x 12 .
  8. Fold the rectangle like a letter, turn it 90°, and roll it into an 8 x 12 rectangle again.
  9. Give it another three-fold, then fold it in half to make a thick square.
  10. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
  11. Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling.
  12. While it's warming, preheat the oven to 375°F
  13. Roll the dough into a 12 to 13 circle.
  14. Transfer the crust to a 9 pie plate.
  15. Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
  16. Refrigerate the crust while you make the filling.
  17. Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
  18. Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
  19. Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
  20. Pour the batter into the pie crust, then scatter the pecan halves on top.
  21. Bake the pie for 30 minutes.
  22. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
  23. Remove the pie from the oven, and allow it to cool for about 30 minutes before serving.
  24. Top with ice cream or whipped cream, if desired.
  25. NOTE*: If desired, substitute 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, all optional but delicious.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 717.08 Kcal (3002 kJ)
Calories from fat 428.07 Kcal
% Daily Value*
Total Fat 47.56g 73%
Cholesterol 84.92mg 28%
Sodium 161.55mg 7%
Potassium 207.41mg 4%
Total Carbs 68.34g 23%
Sugars 27.46g 110%
Dietary Fiber 4.1g 16%
Protein 9.4g 19%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 6%
Iron 2.5mg 14%
Calcium 77.1mg 8%
Amount Per 100 g
Calories 423.56 Kcal (1773 kJ)
Calories from fat 252.85 Kcal
% Daily Value*
Total Fat 28.09g 73%
Cholesterol 50.16mg 28%
Sodium 95.43mg 7%
Potassium 122.51mg 4%
Total Carbs 40.37g 23%
Sugars 16.22g 110%
Dietary Fiber 2.42g 16%
Protein 5.55g 19%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 6%
Iron 1.5mg 14%
Calcium 45.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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