Description
Chocolate pecan cookie pie blends rich dessert traditions from Southern United States kitchens. Sweet buttery pastry merges crisp cookie edges with gooey chocolate center, inviting warm gatherings where you savor complex flavor layers.
Ingredients
Scale
- 150 g (5.3 oz) butter, softened
- 205 g (7.2 oz) flour
- 150 g (5.3 oz) dark chocolate, chopped into chunks
- 110 g (3.9 oz) brown sugar
- 85 g (3 oz) muscovado sugar
- 50 g (1.8 oz) egg
- 35 g (1.2 oz) pecan nuts
- 15 g (0.5 oz) cocoa powder
- 1 tsp vanilla extract
- 2 g (0.07 oz) baking powder
Instructions
- Preparation: Warm the oven to 356°F (180°C) and line a baking sheet with parchment paper, ensuring a clean, non-stick surface.
- Mixing Base: Whip softened butter with brown and muscovado sugars until the mixture transforms into a light, airy consistency, creating a smooth foundation for the cookie pie.
- Binding Ingredients: Integrate egg and vanilla extract into the sugar blend, stirring until the liquid elements meld seamlessly with the creamy base.
- Dough Separation: Divide the prepared mixture into two equal portions, setting the stage for a visually stunning marbled effect.
- Color Variation: Infuse one portion with cocoa powder and part of the flour to create a deep, rich chocolate dough, while seasoning the alternate portion with remaining flour for a classic vanilla base.
- Chocolate Enhancement: Gently fold chocolate chunks into both dough variations, ensuring an even distribution of decadent morsels throughout.
- Dough Conditioning: If the mixture appears too soft, refrigerate for roughly 30 minutes to achieve an ideal, manageable texture.
- Assembling Layers: Position a 7.9-inch baking ring on the prepared sheet, artfully arranging alternating balls of vanilla and chocolate dough to create an intricate marbled pattern.
- Initial Baking: Place in the preheated oven and bake for 10 minutes, allowing the dough to begin setting and developing its characteristic texture.
- Final Touches: Generously scatter pecan nuts across the surface and continue baking for an additional 15 minutes until the pie reaches a perfect golden-brown finish.
- Cooling and Serving: Remove from the oven, carefully extract the baking ring, and transfer to a cooling rack. Allow the pie to rest for 30 minutes before slicing and presenting this decadent dessert.
Notes
- Chill for Perfect Texture: Refrigerate dough for 30 minutes if too soft, ensuring easier handling and preventing spread during baking.
- Marbling Technique: Alternate vanilla and chocolate dough balls strategically around the ring’s edge, creating visually stunning and deliciously swirled patterns.
- Precise Baking Stages: First bake 10 minutes, then add pecans and continue for 15 minutes to achieve optimal cookie pie consistency and nut toasting.
- Room Temperature Rest: Allow the baked pie to cool completely on a rack for 30 minutes, allowing structural setting and flavor development before slicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 455
- Sugar: 26 g
- Sodium: 75 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg