4. Chocolate Pecan Pie

• January
• 21

5:39 am Home Cooking, Just Dessert, Tea Time Treats

I have this fear of trying to make something if it looks complicated. Or if I have never attempted it before. So it comes as a surprise when this turned out quite OK.

My maiden attempt of piemaking, and I was pleased as a punch. I made this last year, can you believe? And I have yet to try making another one.
Not just yet.

This was best eaten the day after, when the chocolate gets moister. I know it was not all that, but I was quite satisfied with the end result. I would definitely try making this again, with some modifications.

If I were to make plain pecan pie, I know I would have to finish the whole pie myself because the husband won’t really try it. Thankfully, it was a chocolate pie. And he loves anything chocolate

CHOCOLATE PECAN PIE

Ingredients
Crust

• 1 cup all purpose flour
• 6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Grated rind from one orange
• 2 tablespoons (or more) ice water

Filling

• 4 ounces bittersweet or semisweet chocolate, chopped
• 2 tablespoons (1/4 stick) unsalted butter
• 1/2 cup (packed) dark brown sugar
• 3 large eggs
• 1/4 teaspoon salt
• 3/4 cup light corn syrup
• 1 1/2 cups pecan pieces, lightly toasted (next time around, I would definitely add more pecans)

Method
For crust:

1. The first 5 ingredients are combined together, either by mixing with a fork (like I did), or blitzing it in the food processor in a short bursts. Combine until it resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Mix it together until it became moist clumps, add water some at a time if the mixture was too dry.
2. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
3. Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside. (I did not even try to crimp the edges, just cut it clean through)

For filling:

1. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
2. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
3. Cool pie completely on rack.