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Butter Pecan Cake Pie
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Layered Chocolate Pecan Pie

A butter pecan cake baked inside a chocolate coated pastry shell.
Course Dessert
Cuisine American
Keyword Pecan Meringue Pie
Prep Time 1 hour
Cook Time 1 hour
Cooling Time 2 hours
Total Time 4 hours
Servings 12 slices
Author Anna
Cost 5

Equipment

Ingredients

Crust and Chocolate Layer

  • 1 whole pastry crust (9-inch deep dish)
  • 6 oz chopped dark chocolate or chocolate chips (170 grams)
  • ½ cup heavy cream (114 grams)

Pecan Filling

  • ½ cup all-purpose flour (67 grams)
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 cup chopped, toasted pecans (roughly chopped)** (90 grams)
  • 1 cup light brown sugar (200 grams)
  • 4 large egg whites
  • 3 tablespoons unsalted butter,very soft but not quite melted
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ⅓ cup powdered sugar

Instructions

  • Lightly bake a store bought pastry crust using whatever directions are on the package. Definitely do not overbake it at this point.
  • Warm the cream and add the chopped chocolate or chips. Stir until melted, then spread all over the baked pie shell. Refrigerate while you make the filling.
  • Mix together the flour, salt, cinnamon and chopped pecans and set aside.
  • In the bowl of a stand mixer, beat the egg whites until soft peaks start to form. Gradually add the brown sugar and keep beating until peaks are a little stiffer (they will not be dry) and brown sugar is fully incorporated.
  • With a heavy duty scraper, fold in the flour mixture, followed by the super soft butter and the vanilla.
  • Scrape pecan mixture into chocolate filled shell so that it sits on top of the chocolate. Set the pie on a rimmed baking sheet and bake at 325 degrees F. for about 60 minutes.
  • Let the pie cool completely. It will sink as it cools. Once it's cool enough to put in the refrigerator, chill it until cold.
  • Whip the cream and powdered sugar and flavor with the vanilla. Pipe or spread over the pie.
  • Serve the pie cold or at cool room temperature. You can store it in the refrigerator or freezer.

Notes

If you use very finely chopped pecans, you may want to dial it down to ¾ cup. I use 1 cup pecan halves, then roughly chop.  The cake is loaded with pecans.