Ingredients for Hill Country Cocoa Pecan Pie
- All Purpose Flour
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt
- 1/4 cup ice water
- Sugar
- Brown Sugar
- 1/4 cup honey
- Heavy Cream
- Bittersweet Chocolate
- 1 1/2 cups pecan halves
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How to Make Hill Country Cocoa Pecan Pie
- Preheat oven to 350°F (175°C).
- Lightly grease and flour-dust a 10-inch deep-dish pie plate. Set aside.
- In a medium bowl, cut 1 1/2 cups all-purpose flour with 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/4 cup ice water and 1/4 teaspoon salt until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the chilled dough to a 1/4-inch thickness. Carefully transfer to the prepared pie plate.
- Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 12-15 minutes, or until the crust is lightly golden. Do not overbake.
- Remove from oven, let cool slightly, then remove the parchment paper and weights.
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/4 cup honey. Bring to a rapid boil over medium heat.
- Reduce heat to low and simmer for 3 minutes, stirring constantly, until the mixture thickens slightly.
- Remove from heat and stir in 1 cup heavy cream, 6 ounces semi-sweet chocolate chips, and 1 1/2 cups pecan halves. Stir until the chocolate is melted and the mixture is smooth.
- Pour the filling into the pre-baked pie crust.
- Bake for 10-12 minutes, or until the filling is set and the edges are slightly puffed.
- Let cool completely on a wire rack before serving. Serve chilled, ideally with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
221g
Fat
135g
Carbs
31g
