If you’re in the mood to try something interesting, how about Layered Chocolate Pecan Pie? It’s a pecan pie with three distinct layers, all with different flavors and textures. And the good news is that it’s surprisingly easy!
Jump to Recipe
Layers of Flavor
The first layer is chocolate, the second is pecan cake and the top is a billowy layer of sweetened whipped cream. All of these layers sit on top of a flaky crust, which you can make from scratch or buy frozen. Personally, I recommend just buying the crust for this one because it gets overshadowed by the other layers. But of course you can use a scratch crust if you prefer.
Not The Same as Pecan Meringue Pie
At first glance the recipe might remind you of the Luby’s Butternut Brownie Pie or Ritz Cracker Pie. Those pies are made with egg whites and crackers and were also very popular in Texas, which has me wondering about their origin. Are they offshoots of German or Amish pies? In any case, this one is a little different. While it does start with a brown sugar meringue type mixture, the added flour and butter make the pecan mixture cake like rather than chewy. It’s as if you baked a soft cake in a pie shell.
How to Make Layered Chocolate Pecan Pie
The pie starts with a store bought pie shell. I used the Belmont brand from Aldi, but anything from the freezer section will do. You thaw your pie shell and bake it lightly, then coat the bottom with a mixture of melted chocolate and cream. Next, you whip egg whites and brown sugar, then add chopped pecans, flour, cinnamon, salt, butter and vanilla. This filling goes over the chocolate mixture. After an hour in a 325 degree oven, you get a big puffy looking thing that slowly sinks as it cools. Once fully cooled and chilled, you’ll have a layer of chocolate with a pecan cake on top. The final layer is sweetened whipped cream.
Freezing Layered Chocolate Pecan Pie
You are probably going to want to cut this pie as soon as it cools, but it’s best to let it cool, then chill, then serve. This sets the chocolate so that is slices neatly. For even neater slices and more pronounced layers, once the pie is cool, freeze the whole thing. If you bake it right in the foil pie tin the crust comes in, you can pop the frozen pie right out of the tin.
If you try it, let me know what you think! I’ll be busy re-making the Ritz Cracker Pie because it is woefully in need of a new photo.
Recipe
Layered Chocolate Pecan Pie
A butter pecan cake baked inside a chocolate coated pastry shell.
Ingredients
Crust and Chocolate Layer
- 1 whole pastry crust (9-inch deep dish)
- 6 oz chopped dark chocolate or chocolate chips (170 grams)
- ½ cup heavy cream (114 grams)
Pecan Filling
- ½ cup all-purpose flour (67 grams)
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup chopped, toasted pecans (roughly chopped)** (90 grams)
- 1 cup light brown sugar (200 grams)
- 4 large egg whites
- 3 tablespoons unsalted butter,very soft but not quite melted
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ⅓ cup powdered sugar
Instructions
-
Lightly bake a store bought pastry crust using whatever directions are on the package. Definitely do not overbake it at this point.
-
Warm the cream and add the chopped chocolate or chips. Stir until melted, then spread all over the baked pie shell. Refrigerate while you make the filling.
-
Mix together the flour, salt, cinnamon and chopped pecans and set aside.
-
In the bowl of a stand mixer, beat the egg whites until soft peaks start to form. Gradually add the brown sugar and keep beating until peaks are a little stiffer (they will not be dry) and brown sugar is fully incorporated.
-
With a heavy duty scraper, fold in the flour mixture, followed by the super soft butter and the vanilla.
-
Scrape pecan mixture into chocolate filled shell so that it sits on top of the chocolate. Set the pie on a rimmed baking sheet and bake at 325 degrees F. for about 60 minutes.
-
Let the pie cool completely. It will sink as it cools. Once it’s cool enough to put in the refrigerator, chill it until cold.
-
Whip the cream and powdered sugar and flavor with the vanilla. Pipe or spread over the pie.
-
Serve the pie cold or at cool room temperature. You can store it in the refrigerator or freezer.
Notes
If you use very finely chopped pecans, you may want to dial it down to ¾ cup. I use 1 cup pecan halves, then roughly chop. The cake is loaded with pecans.
#Layered #Chocolate #Pecan #Pie #Cookie #Madness
