Description
Marbled Chocolate Pecan Cookie Pie blends rich chocolate swirls with nutty pecans in a classic dessert that promises pure indulgence. Crisp edges, gooey center, and delightful chocolate marbling invite you to savor each heavenly bite of this irresistible Southern-style treat.
Ingredients
Scale
Primary Baking Components:
- 205 grams (7.2 ounces) flour
- 150 grams (5.3 ounces) butter, softened
- 150 grams (5.3 ounces) dark chocolate, chopped into chunks
Sweeteners and Binding Agents:
- 85 grams (3 ounces) muscovado sugar
- 110 grams (3.9 ounces) brown sugar
- 50 grams (1.8 ounces) egg
- 1 teaspoon vanilla extract
Additional Flavoring and Leavening Ingredients:
- 35 grams (1.2 ounces) pecan nuts
- 15 grams (0.5 ounces) cocoa powder
- 2 grams (0.07 ounces) baking powder
Instructions
- Preheat the oven to 356°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, thoroughly blend softened butter, brown sugar, and muscovado sugar until the mixture becomes light and creamy.
- Incorporate the egg and vanilla extract into the sugar mixture, ensuring complete integration.
- Gently fold in the baking powder, mixing until evenly distributed.
- Split the prepared dough into two equal portions, creating distinct color bases.
- For the chocolate dough, add cocoa powder and of flour, thoroughly combining until a rich dark mixture forms.
- For the vanilla dough, incorporate the remaining of flour, blending until smooth.
- Fold chocolate chunks into both dough variations, distributing them evenly throughout.
- If the dough feels overly soft or sticky, refrigerate for approximately 30 minutes to firm up.
- Position a 7.9-inch (20 centimeter) baking ring on the prepared baking sheet.
- Strategically place alternating balls of vanilla and chocolate dough around the ring’s perimeter, then fill the center, creating a marbled pattern.
- Bake initially for 10 minutes in the preheated oven.
- Sprinkle pecan nuts across the surface and continue baking for an additional 15 minutes.
- Remove from the oven and carefully lift off the baking ring.
- Transfer the pie to a cooling rack and allow it to rest for 30 minutes before slicing and serving.
Notes
- Chill dough if it feels too soft or sticky to ensure clean, defined marbling when baking.
- Use room temperature ingredients like butter and egg for smoother, more consistent cookie pie texture.
- Create attractive swirled pattern by alternating chocolate and vanilla dough balls carefully around baking ring.
- Toast pecans briefly before adding to enhance their nutty, rich flavor profile during final baking stage.
- Monitor baking time closely to prevent overcooking, aiming for golden edges and slightly soft center.
- Allow complete cooling to help cookie pie set and develop deeper, more complex flavor structure.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg