Monday, November 27, 2006

Chocolate Pecan Pie

My sister brought this to a post-Thanksgiving laugh fest. Of all of the food that I sampled that day, this pie is what I remember!

Makes one 9 1/2-inch pie

  • All-purpose flour, for work surface
  • 1/2 recipe Pie Dough
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon almond extract
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 2 cups pecan halves
  • 4 ounces bittersweet baking chocolate (such as Ghirardelli 60% cacao), chopped
1. Preheat oven to 350°. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.

2. In a large bowl, whisk together eggs, butter, vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.

3. Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.

Note: Recipe courtesy of Tom Ribando and Martha Stewart Living


JennGM said...

I am not a fan of the traditional Thanksgiving desserts. The only dessert I ate on Thanksgiving Day was chocolate pecan pie. It was delicious. It was crunchy throughout the pie, not the layer of "mushy"...was this pie like that?

Margaret in Minnesota said...

Jenn: I know what you mean about that layer of "mush" and as far as I can recall, this pie didn't haven't it!

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