The Heart of the Holiday Table
Hello, my dear. Come sit a spell. I want to tell you about my favorite pie. It is a Triple Chocolate Pecan Pie. It is rich, sweet, and full of crunch. It feels like a warm hug on a plate.
I made this pie for fifty holiday dinners. My grandson calls it “the chocolate avalanche.” I still laugh at that. It is the star of the dessert table. Everyone waits for it. What dessert does your family wait for every year?
A Little Story About the Crust
Making the crust is the first step. It is like building a strong, buttery house for the filling. You must keep everything cold. I even freeze my shortening. This makes the crust flaky.
Once, I used warm butter by mistake. The dough was a sad, greasy mess. I had to start over. This matters because good food takes patience. The little steps are important. They build something wonderful.
The Magic of Three Chocolates
Now, the filling. You toast the pecans first. Doesn’t that smell amazing? It makes them taste deeper. Then you stir in the warm, gooey syrup mixture. It gets all shiny.
Here is the fun part. You use three kinds of chocolate. Dark, milk, and white. You scatter the pieces over the top. They sink in and melt as it bakes. Fun fact: White chocolate isn’t really chocolate! It’s made from cocoa butter, sugar, and milk. Which of the three chocolates do you like best?
Why We Wait for It to Cool
The hardest part is next. You must let the pie cool. For four whole hours! I know, it is a test. But this matters so much. If you cut it warm, the filling will run everywhere.
Waiting lets everything set. It becomes sliceable and perfect. It teaches us that the best things are worth waiting for. Do you have a hard time waiting for treats to be ready?
Making It Your Own
This pie is a wonderful guide. But you can change it. You could use walnuts instead of pecans. Or just use two kinds of chocolate. Cooking is about your own taste.
My secret is a pinch of cinnamon in the filling. It adds a little mystery. The recipe is your friend, not your boss. What is one little change you might try in a recipe?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Pie Shell: | ||
| unbleached all-purpose flour | 1 ¼ cups | plus extra for dough and rolling surface |
| confectioners’ sugar | 2 tablespoons | |
| table salt | ½ teaspoon | |
| unsalted butter | 8 tablespoons | chilled, cut into ¼-inch pieces |
| vegetable shortening | 2 tablespoons | frozen, cut into small pieces |
| large egg white, mixed with ice water | 1 | chilled, to equal ¼ cup total |
| large egg yolk, beaten with water | 1 | ⅛ teaspoon water |
| Filling: | ||
| unsalted butter | 3 tablespoons | cut into 1-inch pieces |
| dark brown sugar | ¾ cup | |
| table salt | ½ teaspoon | |
| large eggs | 2 | |
| light corn syrup | ½ cup | |
| vanilla extract | 1 teaspoon | |
| whole pecans | 1 cup (4 oz / 113g) | toasted and chopped small |
| semisweet chocolate | 2 oz (57g) | chopped into ¼-inch pieces |
| milk chocolate | 2 oz (57g) | chopped into ¼-inch pieces |
| white chocolate | 2 oz (57g) | chopped into ¼-inch pieces |
Instructions
Step 1: Let’s make the dough. Pulse the flour, sugar, and salt in your food processor. Scatter the cold butter and shortening in. Pulse until it looks like coarse sand. Turn it all into a medium bowl. (Keep everything very cold for a flaky crust!)
Step 2: Now, bring it together. Sprinkle your egg white mixture over the flour. Use a spatula to fold and press. Soon, it will form a ball. Flatten it into a disk, wrap it up, and let it rest in the fridge. I always think an hour goes by so slowly when I’m waiting!
Step 3: Time to roll. On a floured surface, roll the dough into a big circle. Gently lay it in your pie pan. Trim and tuck the extra dough under the rim. Then, pinch the edges to make a pretty flute. Chill the shell again until it’s firm. Do you know why we chill the dough? Share below!
Step 4: Let’s blind bake the crust. Prick the shell with a fork and line it with foil. Bake at 400 degrees for 15 minutes. Carefully remove the hot foil. Bake it 10 minutes more until golden. Brush it with egg yolk for a shiny finish. (Pressing the foil down keeps the crust from shrinking.)
Step 5: Lower your oven to 275 degrees. Now for the gooey filling. Melt the butter in a bowl over warm water. Stir in the brown sugar and salt. Beat in the eggs, then the corn syrup and vanilla. Warm the mixture until it’s shiny. I still laugh at how I used to rush this part.
Step 6: Stir your toasted pecans into the warm filling. Pour it all into your warm pie shell. Scatter the three chocolates over the top. Gently press them in with a spoon. Doesn’t that look amazing already? Bake for about an hour until the center is softly set.
Step 7: The hardest part is next. Let the pie cool completely on a rack. Wait at least four hours. This lets the filling set properly. Then you can slice it. Serve it with whipped cream or ice cream. Pure happiness on a plate.
Creative Twists
This pie is wonderful as written. But sometimes, a little change is fun. Here are three ideas for you. Swap in a different nut. Try toasted walnuts or hazelnuts for a new flavor. Add a sprinkle of sea salt. A little flaky salt on top makes the chocolate sing. Use chocolate bars you love. A spicy dark chocolate or orange milk chocolate would be lovely. Which one would you try first? Comment below!
Serving & Pairing Ideas
This pie is a celebration all by itself. A dollop of freshly whipped cream is my favorite topping. A scoop of vanilla bean ice cream melting on a warm slice is pure magic. For a pretty plate, add a few extra pecan halves. For drinks, a cup of strong coffee is perfect. For a festive evening, a small glass of ruby port wine pairs beautifully. Which would you choose tonight?
Keeping Your Pie Perfect
Let’s talk about keeping your pie delicious. Cool it completely first. Then, cover it tightly with plastic wrap. It will keep on the counter for two days. For longer storage, the freezer is your friend.
Wrap the whole pie or slices in foil. Then place them in a freezer bag. It will keep for up to two months. Thaw it overnight on the counter when you’re ready.
To reheat, warm slices in a 250-degree oven. I learned this the hard way. I once microwaved a slice and the chocolate turned into a messy puddle. Gentle oven heat keeps everything set and gooey.
Batch cooking matters for busy days. Make the dough disks ahead. You can freeze them for a month. Then, a special dessert is never far away. Have you ever tried storing it this way? Share below!
Pie Problems Solved
Even grandmas have pie troubles sometimes. Here are three common fixes. First, a soggy bottom crust. Always use a glass pie dish. You can see when the bottom turns golden.
Second, the filling might bubble over. I remember when I filled the shell too full. Leave a little space below the rim. This gives the filling room to puff up.
Third, the chocolate might sink. Scatter the pieces over the filling last. Then gently press them in with a spoon. This helps them stay put while baking.
Solving these small issues builds your confidence. It also makes sure every bite is perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend for the crust. The filling is naturally gluten-free.
Q: Can I make it ahead?
A: Absolutely. Bake the pie up to two days before serving. Store it covered at room temperature.
Q: What if I don’t have three chocolates?
A: Use what you have! All semisweet or all milk chocolate works just fine. *Fun fact: The first chocolate chips were made from chopped-up chocolate bars!*
Q: Can I double the recipe?
A: For two pies, simply double all the ingredients. Make the dough in two separate batches for best results.
Q: Any optional tips?
A: A pinch of cinnamon in the filling is lovely. So is a sprinkle of sea salt on top after baking. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this pie. It is full of sweet, chocolatey memories. The kitchen is my favorite place to share stories.
Now I want to hear from you. Tell me about your baking adventures. Did your family ask for seconds? Have you tried this recipe?
Leave a comment below and tell me all about it. I read every single one. Happy cooking!
—Elowen Thorn.
Triple Chocolate Pecan Holiday Pie
Description
A decadent holiday classic elevated with three types of chocolate. This Triple Chocolate Chunk Pecan Pie features a buttery homemade crust and a rich, gooey filling packed with toasted pecans and chunks of semisweet, milk, and white chocolate.
Ingredients
Pie Shell:
Filling:
Instructions
- For pie crust: Mix flour, sugar, and salt in food processor. Pulse in butter and shortening until mixture resembles coarse cornmeal. Turn into a bowl.
- Sprinkle egg white mixture over flour mixture and fold with a spatula until dough comes together. Shape into a disk, wrap, and refrigerate for at least 1 hour.
- Roll dough into a 13-inch circle and transfer to a 9-inch pie pan. Trim and flute the edges. Chill shell until firm, about 1 hour.
- Preheat oven to 400°F. Line the chilled shell with foil, prick, and bake for 15 minutes. Remove foil and bake until bottom colors, about 10 minutes more.
- Brush the hot crust with the beaten egg yolk and return to oven for 1 minute to glaze. Set aside. Lower oven temperature to 275°F.
- For pie: Melt butter in a bowl set over simmering water. Remove from heat; mix in sugar and salt. Beat in eggs, then corn syrup and vanilla.
- Return bowl to hot water; stir until mixture is shiny and warm (about 130°F). Remove from heat and stir in toasted pecans.
- Pour filling into the warm pie shell. Scatter all chocolate pieces over the top and gently press them into the filling with the back of a spoon.
- Bake at 275°F until the center feels set but soft, like gelatin, 50 to 60 minutes. Transfer to a rack and let cool completely, at least 4 hours.
- Serve at room temperature or warm, with whipped cream or vanilla ice cream. To serve warm, cool pie completely, then warm slices at 250°F for 20 minutes.
Notes
- If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.