Ingredients
Equipment
Method
- **Make the Crust:** In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
- Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
- Place the prepared pie crust in the refrigerator for another 15 minutes while you prepare the filling.
- **Make the Filling:** In a large bowl, whisk together the granulated sugar, corn syrup, melted butter, cocoa powder, and salt until well combined.
- Stir in the vanilla extract and lightly beaten eggs. Mix until smooth.
- Gently fold in the chopped pecans and chocolate chips. Make sure everything is evenly distributed.
- Pour the chocolate pecan filling into the prepared pie crust.
- **Bake the Pie:** Preheat your oven to 350°F (175°C).
- Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown. The center might still jiggle slightly, but it will set as it cools.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
For a boozy twist, add a tablespoon of bourbon to the filling. Try using walnuts or hazelnuts instead of pecans. Drizzle caramel sauce over the pie after baking for extra indulgence. Add a pinch of cayenne pepper to the filling for a subtle kick. Store at room temperature for up to 2 days, covered loosely with plastic wrap or foil. For longer storage, refrigerate the pie for up to 4 days. You can also freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator before serving.