Keyword: deep dish, holiday dessert, mini pecan pie
Dessert Type: Pies
Prep Time: 30minutes
Cook Time: 2hours
Total Time: 2hours30minutes
Author: Elizabeth LaBau
This Deep Dish Pecan Pie is a gloriously gooey pie, packed with toasted pecans and chunks of chocolate. For serious pie lovers only! We love this with big chunks of chocolate, but you can also omit them for a more classic pecan pie. This recipe makes a LARGE pie, so please see the Note below for how to make a smaller version!
Combine the flour, sugar, and salt in the bowl of a food processor (10 cups or larger size) and pulse a few times to combine. Add the cold cubed butter and shortening, and pulse in short bursts until it’s cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the ice water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Shape it into a disc, wrap it well in plastic wrap and refrigerate it an hour to let it rest and chill. After an hour, roll the dough out on a lightly floured surface until about 1/4-inch thick. Lay it in a deep dish 11” pie pan, and trim the excess from the sides. Prick the bottom of the crust with fork tines, and put the pie in the freezer to chill for 15 minutes while you preheat the oven to 350 degrees F.
Once the oven’s ready and the dough is chilled, spray a piece of foil with nonstick spray and press it, sprayed side down, on top of the pie dough. Fill the pie shell with beans or rice, then bake it for 20 minutes until the sides of the crust look set and start taking on some color. Carefully remove the foil and beans, then continue to bake the crust for an additional 15 minutes, until it is no longer raw in the center and is starting to color.
If you’d like, you can roll out the excess dough and cut small shapes out of it—I like using ovals or leaf cutters. Once the crust is baked and cooled, brush the rim with beaten egg, and place the crust cut-outs around the edge. Brush the top of the cut-outs with more beaten egg, and sprinkle it with a little sugar. Fill the crust and bake as described below. This method of decoration takes a little more time, but it looks wonderful and it prevents the edges of the crust from getting overdone since the edges are baked along with the filling and are not pre-baked like the rest of the crust.
To Make the Filling:
Preheat the oven to 375 F. In a large bowl, whisk together the corn syrup and brown sugar until smooth and free of lumps. Add the melted butter, then the eggs one at a time. Finally, add the vanilla extract, cinnamon, and salt, and whisk until smooth.
Put the pecans and chopped chocolate in the cooled pie crust, then pour the filling mixture on top. Tap the pie pan against the counter several times to pop any air bubbles. Place the pie on a baking sheet covered with parchment, to keep your oven from getting messy in the event of any spills.
Bake the pie at 375 F for 20 minutes, then turn the oven down to 350 F. Bake for an additional 55-65 minutes, until the pie is puffed, there are a few cracks along the sides, and the center doesn’t jiggle like gelatin when the pie is tapped. If the outer edges of the crust appear to be getting too dark during the cooking process, cover the edges loosely with foil strips.
Once baked, remove the pie from the oven and cool at room temperature. It’s wonderful—but messy!—when eaten warm, and it’s also delicious at room temperature or even chilled. Serve with whipped cream or ice cream, and refrigerate leftovers for up to a week.
This recipe makes one large 11" deep dish pie. If you have a regular 9” pie shell, you can cut both the crust and the filling recipe in half, OR make two 9" pies! The baking times will have to be reduced, so watch the pie carefully as it bakes.