With a chocolate crust and plenty of chopped bittersweet chocolate, these bars are the perfect treat for any chocolate and pecan lover. They are also excellent for taking along on a picnic or to a potluck dinner.
Chocolate-Pecan Pie Bars
For the chocolate pie dough:
- 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
- 1 cup (3 oz./90 g) unsweetened cocoa powder
- 1 Tbs. firmly packed light brown sugar
- 1 tsp. espresso powder
- 1/4 tsp. kosher salt
- 1/2 cup (4 oz./125 g) cold unsalted butter, cut into 1/4-inch (6-mm) cubes
- 3 Tbs. cold coffee, plus more as needed
For the filling:
- 3 eggs
- 3/4 cup (3 3/4 oz./115 g) light corn syrup
- 1/2 cup (3 1/2 oz./105 g) firmly packed dark brown sugar
- 1/2 tsp. kosher salt
- 4 Tbs. (2 oz./60 g) unsalted butter, melted and cooled
- 1 tsp. vanilla extract
- 2 Tbs. heavy cream
- 2 1/2 cups (10 oz./315 g) pecans, toasted and chopped
- 1/2 lb. (250 g) bittersweet chocolate, chopped
- Sea salt for sprinkling
1. To make the pie dough, combine the flour, cocoa powder, brown sugar, espresso powder and salt in a food processor and pulse 2 or 3 times to mix evenly. Add the butter and pulse 8 to 10 times, until the butter pieces are the size of small peas. Add the coffee and pulse 10 to 12 times. Stop the machine and squeeze a piece of dough. If it crumbles, add more of the coffee, 1 Tbs. at a time, and pulse just until the dough holds together when pinched.
2. Transfer the dough to a work surface and shape into a disk. Refrigerate for 30 minutes.
3. On a lightly floured work surface, roll out the dough into an 11-by-15-inch (28-by-38-cm) rectangle. Roll the dough around the rolling pin and unroll it into a 9-by-13-inch (23-by-33-cm) baking dish. Gently press the dough into the bottom and sides of the dish. Trim the overhang to 1/2 inch (12 mm), fold the edge under itself, and decoratively flute or crimp. Freeze for 30 minutes.
4. Meanwhile, preheat an oven to 350°F (180°C).
5. Line the crust with aluminum foil and fill with pie weights. Bake until lightly browned, about 20 minutes. Remove the foil and pie weights and set on a wire rack to cool completely. Keep the oven set.
6. In a large bowl, stir together the eggs, corn syrup, brown sugar, kosher salt, melted butter, vanilla and cream until smooth and blended. Stir in the pecans and chocolate. Pour the filling into the crust.
7. Bake until the center is slightly puffed and firm to the touch, 30 to 40 minutes, covering the edges with aluminum foil if they brown too quickly. Let cool on a wire rack until just slightly warm, about 45 minutes, before serving. Sprinkle with sea salt and cut into bars. Serves 10 to 12.
For this and more than 35 ideas for sweet and savory pies check out The Pie Cookbook, our all-inclusive guide to making pies by the cooks of the Williams Sonoma Test Kitchen.