Bittersweet Chocolate Pecan Pie
|# of Servings:||8|
Pecan pie a favorite of yours? Wait until you taste this—it has all the wonderful characteristics of the pecan pie we all know and love, plus lots of dark chocolate. The bittersweet chocolate balances out the almost painful sweetness of typical pecan pie.
|Ingredients:|| Pastry Crust:|
1½ cups all-purpose flour
½ teaspoon salt
6 tablespoons (¾ stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
1½ cups (6 ounces) pecan halves or pieces
6 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon all-purpose flour
½ cup (1 stick) unsalted butter, room temperature
½ cup packed light brown sugar
3 large eggs
½ cup dark corn syrup
2 teaspoons pure vanilla extract
¼ teaspoon salt
|Preparation:|| To make the pie crust, whisk flour and salt together in a medium bowl. Cut in butter with a pastry blender or 2 knives used scissors-fashion, until butter resembles small peas. Sprinkle 1 tablespoon of the water over flour mixture, stirring gently with a fork, to distribute moisture evenly. Continue adding water just until dough begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press dough together to form a ball and knead lightly. Shape dough into a disk and chill, wrapped in wax paper, for at least 30 minutes and up to 2 days. |
Position a rack in the middle of the oven and preheat oven to 350°F.
Roll out dough on a lightly floured surface to a 12- to 13-inch round. Transfer dough to a 9-inch glass pie plate and gently press pastry against sides and bottom of plate. Trim edges ¾-inch beyond edge of plate, turn under, and crimp as desired. Prick all over bottom and side with a fork. Press a piece of heavy-duty aluminum foil snugly into bottom and around sides of shell and fill with uncooked rice or beans. Bake for 10 minutes, remove foil and rice, and bake until pale golden brown, about 7 minutes longer. Let cool on a wire rack. Reduce oven temperature to 325°F.
To make the pie filling, toss together pecans, chocolate, and flour in a medium bowl and set aside. With an electric mixer on medium speed, beat butter and sugar together in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well and scraping down side of bowl after each addition. Add corn syrup, vanilla, and salt and beat just until combined; the mixture will look curdled. Stir in pecan mixture.
Transfer filling to pie shell and bake until a wooden pick inserted in the center comes out with just a bit of melted chocolate attached, about 55 minutes; filling will be set around edge, but still jiggly in center. Cool pie completely in pan on a wire rack. (The pie will keep for 2 days at room temperature.) Serve cut into wedges.
Scott Anderson/Quad Photo