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.
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.
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.
What do you think, friends? Do you see this pie fitting into your Thanksgiving dessert rotation? 🙂
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
for the dough
- 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.
- 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
- Preheat oven to 375°F. Grease a large caste iron skillet plate with butter.
- 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
- In a medium bowl, whisk together the honey, brown sugar, cocoa powder, eggs, butter, salt, and vanilla extract. Fold in chocolate.
- 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.
- Pour the chopped pecans into the prepared pie pan, then place the whole pecans in concentric circles on top.
- 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!)
- Remove from oven and allow to cool for at least 2 hours in the fridge before serving!