Velvety Chocolate Butter Pecan Pie |
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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
1/3 cup cold butter |
2 tablespoons butter-flavored shortening |
3 to 4 tablespoons ice water |
1/2 teaspoon white vinegar |
1/4 teaspoon vanilla extract |
egg wash: |
1 egg |
1 tablespoon water |
filling: |
1/2 cup butter |
4 ounces bittersweet chocolate, chopped |
1-1/4 cups packed brown sugar |
3/4 cup light corn syrup |
3 eggs, lightly beaten |
2 tablespoons molasses |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1-1/2 cups finely chopped pecans |
1/2 cup pecan halves |
Directions:
1. In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 8 hours or overnight.
2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.
3. For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.
4. Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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