Deep Dish Double Chocolate Pecan Skillet Pie. Thanksgiving will never be the same again.

Deep Dish Double Chocolate Pecan Skillet Pie. Thanksgiving will never be the same again.

I mean, how much explaining does this really need? Because I’m pretty sure the title says it all.

Pecan pie is my favorite pie at Thanksgiving. So to make it even more special, I made this one a deep dish pie, cooked in a skillet, loaded with chocolate.

Like omg yes.

Deep Dish Double Chocolate Pecan Skillet Pie. Thanksgiving will never be the same again.

In life news, I’m home and chilling on the couch for the first time in 3 weeks. In that time, I traveled to New York City to do research for a bakery tour guide (guys it’s going to be EPIC), the Napa Valley with Panasonic for their launch of a new countertop induction oven (post coming soon. included: mucho wine), and back to Detroit to host my dad and grandmother for her 85th birthday, then my mom to have a girl’s weekend.

So yeah. Couch time is much needed.

Deep Dish Double Chocolate Pecan Skillet Pie. Thanksgiving will never be the same again.

But still, I’m feeling so excited about planning holiday posts for you guys, and so ready to get back in the kitchen and back to work!

Case in point: this pie. Holy, holy, holy. It’s epic.

Especially when it’s still warm and gooey from the oven and you put a big scoop of vanilla ice cream on it.

Deep Dish Double Chocolate Pecan Skillet Pie. Thanksgiving will never be the same again.

What do you think, friends? Do you see this pie fitting into your Thanksgiving dessert rotation? 🙂

RECIPE

Deep Dish Double Chocolate Pecan Skillet Pie

Ingredients

for the crust

  • 1 cups all-purpose flour
  • 1 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup salted butter, cold
  • 1 tablespoons heavy cream
  • 2-3 tablespoons ice water

for the filling

  • 1 cup honey
  • 1 cup plus 2 tablespoons light (or medium) brown sugar
  • 1/2 cup cocoa powder
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 1/2 cups chopped pecans (roasted & salted preferred)
  • 1 1/2 cups whole pecans
  • 4 oz bittersweet chocolate, roughly chopped

Instructions

    for the dough

    1. In a large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, then work butter into flour mixture using a pastry blender or large forks, until it resembles a corse meal.
    2. Pour in heavy cream and 2 tablespoons ice water, then mix everything together using your hands. Work quickly as to not melt the butter. If dough is too dry, add in another tablespoon of water. Form dough into a disk and wrap with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.

    roll the dough

    1. Preheat oven to 375°F. Grease a large caste iron skillet plate with butter.
    2. Over a large work surface, roll out your pie disk into a large circle big enough so that it will drape over the edges of your skillet. Fit it into the skillet by gently patting it onto the edges of the pan. Tuck the pie edges under themselves, then use your fingers to create a fluted pattern (you can look up online how to make it look extra pretty!). Place in fridge while you make your filling.

    for the filling

    1. In a medium bowl, whisk together the honey, brown sugar, cocoa powder, eggs, butter, salt, and vanilla extract. Fold in chocolate.
    2. Scoop out a little over ½ cup of the filling into a smaller bowl. Pour the chopped pecans into the larger bowl and the whole pecans into the smaller bowl. Toss each to combine.
    3. Pour the chopped pecans into the prepared pie pan, then place the whole pecans in concentric circles on top.
    4. Bake the pie for 30 minutes, then remove it from the oven and place tin foil over it. Cook for an additional 10 minutes with the foil (this will help your center to cook while preventing the top from browning!)
    5. Remove from oven and allow to cool for at least 2 hours in the fridge before serving!

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    32 comments

    Reply

    So happy to stumble onto your blog- your photos are incredible and I mean come on, this PECAN PIE! now to devour the rest of your recipes 🙂

    Sarah | Broma Bakery
    Reply

    Omg, thank you SO much Meredith! Just started following you on IG- your photos are stunning!

    Reply

    Holy. cow. Yep, I want couch time and like half of this pie, plz and thank you.

    Reply

    This pie looks amazing Sarah! I love chocolate pecan pie so a deep dish version sounds delicious!

    Reply

    This looks delicious! Is there something we can substitute the honey with??

    Sarah | Broma Bakery
    Reply

    Yes, you can sub maple syrup or corn syrup!

    Reply

    You’re instructions don’t include the skillet. Do you treat a cast iron skillet exactly like a regular pie plate? How large of a skillet do you use?

    Sarah | Broma Bakery
    Reply

    My apologies, the directions came from a different recipe that I copy/pasted, hence the confusion. I used a deep 9 inch skillet!

    Reply

    I’m so excited to see that this pie doesn’t have corn syrup. I’ll definitely be making this soon, I just need to figure out how to make it nondairy. Beautiful photos!

    Reply

    WHOA! This pie looks so delicious. Love the skillet!

    Reply

    This is one gorgeous skillet cookie, Girl! Quick, someone get me a knife and a tall glass of milk!!!!!

    Reply

    Hi,

    Thank you dor this recipe. I’m confused though….the title indicates it’s cooked in a skillet, but the directions only reference a pie plate. I don’t have a cast iron skillet so I’m hoping the instructions for the pie pan hold up. Please advise.

    Thanks,
    Cindy

    Sarah | Broma Bakery
    Reply

    My apologies, it’s the skillet! The directions came from another recipe that I copy/pasted, hence the confusion. The recipe is now edited so it’s correct 🙂 However, you can absolutely use a large pie pan!!

    Reply

    So what do you do with the other disc of pastry? can you freeze for another use or cut the recipe in half for this pie?

    Sarah | Broma Bakery
    Reply

    My apologies, it’s just 1 disk! The directions came from a larger recipe that I copy/pasted, hence the confusion. The recipe is now edited so it’s correct 🙂

    Reply

    Yup, that’s the one I was talking about!!!

    Chocolate and pecan pie!

    Reply

    This looks delicious! Question: when you roll the dough you roll both pie disks or just one?

    Sarah | Broma Bakery
    Reply

    My apologies, it’s just 1! Recipe is edited to reflect this 🙂

    Reply

    Made this last night and it was good but too rich for most of us. Whipped cream helped!
    Adjusted the baking time to 50 mins at 350 to avoid putting foil on top and it was just right. Thanks for helping me find a use for some of the pie dough rounds in my freezer!

    Reply

    Hi! I’m planning to make this pie for Thanksgiving dessert this year. I saw in a previous comment that I could substitute a regular deep dish pie pan for the deep dish cast iron skillet, but was wondering if this affected the bake time or temperature at all? Also, does it still require cooling in the fridge for two hours? Thank you so much for your help! I’m looking forward to trying this beautiful treat!

    Sarah | Broma Bakery
    Reply

    Hi JV! The time should be about the same, perhaps 5-10 minutes longer since caste iron holds its heat very well. Yes, it will still need to cool for 2 hours!

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