Five Layer Pecan Pie
Indulge in decadence with this show-stopping Five Layer Pecan Pie, a dessert masterpiece that combines irresistible textures and flavors. Starting with a buttery, flaky homemade crust, this pie boasts an indulgent chocolate ganache layer, a rich pecan-studded custard filling, and is crowned with a pillowy whipped cream topping. The harmonious blend of velvety chocolate, crunchy pecans, and sweet, creamy layers ensures every bite is a celebration of comfort and elegance. Perfect for holiday gatherings or special occasions, this dessert not only looks stunning but offers a satisfying balance of sweetness and richness that will captivate your guests. Master this pecan pie recipe to become a hit at any table!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter (cold, cubed)
- 1 tablespoon Granulated sugar
- 4 tablespoons Ice water
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Heavy cream (for chocolate ganache)
- 3 large Eggs
- 0.75 cups Brown sugar (packed)
- 0.5 cups Light corn syrup
- 2 tablespoons Unsalted butter (melted)
- 2 teaspoons Vanilla extract
- 1.5 cups Pecan halves
- 1 cup Heavy cream (for whipped topping)
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C).
To prepare the crust, combine flour, granulated sugar, and a pinch of salt in a bowl. Add the cubed butter and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer it to the pan, trim excess dough, and crimp the edges. Chill the crust in the fridge while preparing the other layers.
To make the chocolate layer, heat the heavy cream (for the ganache) in a small saucepan until steaming but not boiling. Pour it over the chocolate chips in a bowl. Let sit for 1-2 minutes, then stir until smooth.
Spread the chocolate ganache evenly over the bottom of the prepared crust. Place the pie dish in the fridge to set while preparing the custard layer.
In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, and vanilla for the custard layer.
Remove the crust from the fridge and sprinkle the pecan halves evenly over the chocolate layer. Carefully pour the custard mixture over the pecans, ensuring they're evenly distributed.
Bake the pie in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Check the pie halfway through baking and cover the crust edges with foil if they are browning too quickly.
Allow the pie to cool completely before adding the whipped cream layer.
To make the whipped cream topping, combine the heavy cream (for topping), powdered sugar, and vanilla in a chilled bowl. Whip with a hand mixer or stand mixer on high speed until stiff peaks form.
Spread or pipe the whipped cream over the cooled pie in an even layer. Garnish with additional pecan halves or a drizzle of melted chocolate, if desired.
Refrigerate the pie for at least 1 hour before serving to allow the layers to set fully. Slice and enjoy!
Nutrition Facts
Calories |
6267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.6 g | 552% | |
| Saturated Fat | 199.9 g | 1000% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1280 mg | 427% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 572.6 g | 208% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 392.6 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 645 mg | 50% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
