Chocolate Chunk Pecan Pie

Recipe by dojemi
READY IN: 25hrs 4mins
SERVES: 8-10
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
  • Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
  • Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
  • Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
  • 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.
  • Shape the dough into a rough disk, and transfer it to a well-floured work surface.
  • Roll it into a rectangle about 8" x 12".
  • Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again.
  • Give it another three-fold, then fold it in half to make a thick square.
  • Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
  • Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling.
  • While it's warming, preheat the oven to 375°F
  • Roll the dough into a 12" to 13" circle.
  • Transfer the crust to a 9" pie plate.
  • Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
  • Refrigerate the crust while you make the filling.
  • 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.
  • Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
  • Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
  • Pour the batter into the pie crust, then scatter the pecan halves on top.
  • Bake the pie for 30 minutes.
  • Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
  • Remove the pie from the oven, and allow it to cool for about 30 minutes before serving.
  • Top with ice cream or whipped cream, if desired.
  • 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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