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Chocolate Pecan Pie Recipe
Chocolate Pecan Pie Recipe
- Recipe Submitted by Kalina on 11/14/2009
Category: Holiday, Pies, Desserts, Easter, Christmas, Thanksgiving
Ingredients List
- 4 ounces semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans
- 1 recipe Basic Pie Crust (See below and prepare
- ahead of time), rolled and fit into a 9-inch pie plate
- Basic Pie Crust Ingredients
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 2 to 4 tablespoons ice water
Directions
1. Begin by preparing the pie crust.
2. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don”™t over mix.
3. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
4. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding
paper; unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate (do not stretch dough).
5. Begin preparing the filling by preheating the oven to 350 degrees, with the rack in lowest position.
6. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chopped chocolate, stirring occasionally, until smooth, 2 to 3 minutes. Alternatively, you can melt the chocolate in microwave). Set aside.
7. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Gradually add the melted chocolate to the mix, while stirring constantly.
8. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
9. Bake just until set (filling should jiggle slightly when pie plate is tapped), approx. 50 to 60 minutes, rotating halfway through. Let it cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
2. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don”™t over mix.
3. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
4. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding
paper; unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate (do not stretch dough).
5. Begin preparing the filling by preheating the oven to 350 degrees, with the rack in lowest position.
6. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chopped chocolate, stirring occasionally, until smooth, 2 to 3 minutes. Alternatively, you can melt the chocolate in microwave). Set aside.
7. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Gradually add the melted chocolate to the mix, while stirring constantly.
8. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
9. Bake just until set (filling should jiggle slightly when pie plate is tapped), approx. 50 to 60 minutes, rotating halfway through. Let it cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
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