Triple Chocolate Pecan Pie

Triple Chocolate Pecan Pie has been a staple on our Thanksgiving menu. The original recipe came from Cook’s Illustrated, but I have made several adjustments over time, such as using double chocolate instead of triple, reducing the sweeteners, and adapting the crust to be more nut-based and gluten-light. The latest version, created in 2024, strikes the perfect balance between indulgence and being the least health-offensive. Everyone loves it. The photo above used Diamond pecan crust which worked well for past iterations but nothing compared to the homemade nut crust.

Ingredients

Pie Crust:

• 260g mixed nuts, raw (almonds 90g, pecans 70g, cashews 70g, Brazil nuts 35g)

• 40g rolled oats

• 25g tapioca flour

• ½ teaspoon salt

• 37g granulated sugar

• 3 tbsp unsalted butter

• 1 egg white

Filling:

• 135g light corn syrup

• 3/4 cup packed light brown sugar

• 3 tbsp unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 6 oz. pecans, toasted and broken into smaller pieces

• 2 oz. dark or semisweet chocolate chunks

• 2 oz. white chocolate chunks

• 1/2 teaspoon salt

Instructions

Pie Crust:

1. Pulse the nuts in food processor until mixture starts to clump

2. Add sugar, oats, and tapioca flour and continue to pulse until finely ground

3. Brown butter by melting butter over medium heat in small sauce pan until you see butter solids turning brown and smell fragrant

4. Add cooled browned butter and egg white into nut mixture and grind until well incorporated (the dough should feel supple and soft)

5. Use fingers to press dough evenly onto bottom and sides of 9-inch pie dish

6. Wrap in plastic wrap, and refrigerate for 4 hours

7. Bake crust at 325°F for 10-15 minutes, watch carefully so crust does not burn

8. Reduce oven temperature to to 275°F while getting filling ready

Filling:

1. In a bowl over barely simmering water, melt butter

2. Remove bowl and mix in brown sugar and salt until butter is absorbed

3. Beat in eggs, corn syrup and vanilla extract

4. Return bowl to set over simmering water, and stir mixture until shiny and warm, about 130°F

5. Remove from heat, and stir in pecans

Assemble the Pie:

1. Warm crust briefly in oven if cold

2. Pour pecan filling into the prepared crust, spreading it evenly

3. Press in chocolate chunks into filling with back of spoon

4. Bake, cover in tin foil, for 50 to 60 minutes, or until the center feels set yet soft, like gelatin, when gently pressed

Cool and Serve:

1. Allow the pie to cool at room temperature completely for at least 4 hours before slicing.

2. Serve plain or with whipped cream for added indulgence