Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

double chocolate pecan pie

(2 ratings)
Lil_Sweetie_Cakes avatar
Blue Ribbon Recipe by
Charity Hullinger
@Lil_Sweetie_Cakes
Leon, IA

I came up with this recipe for Mother's Day. It is so rich and decadent! Just perfect for both lovers of chocolate and pecan pie. It has three layers to it, the pecan pie filling, then the fudge layer, and then a meringue layer to finish it off.

Blue Ribbon Recipe

Oh my! This is decadent and delicious. I loved all the layers of flavors and textures - I'm not sure which part is my favorite. This pie will definitely impress everyone.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 35 Min
cook time 55 Min
method Bake

Ingredients For double chocolate pecan pie

  • CHOCOLATE SHORTBREAD CRUST
  • 1 c
    all purpose flour
  • 1/3 c
    cocoa powder
  • 1/4 tsp
    baking powder
  • 1/8 tsp
    salt
  • 1/2 c
    unsalted butter, softened
  • 1/3 c
    granulated sugar
  • 1
    egg yolk
  • 1 tsp
    vanilla extract
  • PECAN PIE FILLING
  • 3/4 c
    chopped pecans, toasted
  • 2
    large eggs
  • 2/3 c
    granulated sugar
  • 1/2 c
    light corn syrup
  • 4 Tbsp
    unsalted butter, melted
  • 3/4 tsp
    vanilla extract
  • FUDGE LAYER
  • 1 can
    sweetened condensed milk
  • 1 bag
    semi-sweet chocolate chips
  • 1 tsp
    vanilla extract
  • MERINGUE LAYER
  • 4
    egg whites, room temperature
  • 1 tsp
    vanilla extract
  • 1/2 c
    granulated sugar, plus little extra

How To Make double chocolate pecan pie

  • 1
    Toast your pecans in the oven at 350 degrees for about 5 minutes. To make the crust: Sift together in a medium sized bowl, the cocoa powder, baking powder, and salt. Set aside.
  • 2
    In a small bowl cream together the butter and the sugar with a hand mixer. Once it is creamed, add the vanilla and the egg yolk and mix well. Slowly add the dry ingredients until the mix looks crumbly.
  • 3
    Transfer to a 9-inch tart pan with removable bottom sprayed with non-stick spray. You can use your fingers or the back of a measuring cup to press it evenly into the pan and up the sides. Prick the bottom of the crust and place in the fridge for 30 minutes.
  • 4
    White the crust is in the fridge make the pecan pie filling. Mix together the eggs, sugar, light corn syrup, melted butter, and vanilla. I like to chop up my pecans into little pieces and mixing them directly into the filling.
  • 5
    After the 30 minutes is done, add the filling mix and make sure it is even across the bottom. Place in the oven and bake about 60 minutes or until center slightly moves.
  • 6
    While the pecan pie layer is baking, make the fudge layer. Melt together the sweetened condensed milk, chocolate chips and vanilla extract in the microwave until it is smooth and glossy.
  • 7
    Remove pecan pie layer from oven and while it is still hot spread the fudge layer gently over the top. Let cool.
  • 8
    When the layers are cooled, make the meringue. Place the egg whites and vanilla into a stand mixer(or you can use a hand mixer) and whipe until soft peaks form, then gradually add the sugar until very stiff peaks form. (You know they are ready when you remove the whisk and turn it right side up and the mix on it does not fall over.)
  • 9
    Add it to the other layers, making sure to gently spread it around to cover up the other layers completely. Let it stand in peaks all around and then using a creme brulee torch, brown the entire meringue layer.
  • 10
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT