I'm not a fan of traditional Thanksgiving desserts. While I like pumpkin done a number of ways, baked in a pie isn't one of them. And, pecan pie was always too sweet for my taste. The first time I heard of chocolate pecan pie was when my husband requested I make one. It was, apparently, a tradition he carried from a previous relationship as we had only recently married when he exclaimed, "We always have chocolate pecan pie!". That was shortly after he explained he would have bought the opal earrings but then he remembered my saying opals didn't compliment my skin tone. Um...no.
Thus began my search for the perfect recipe. I landed, as I often do, at the feet of Tyler Florence. There are lots of recipes for Chocolate Pecan Pie, and it's relatively easy to find one that calls for the addition of bourbon, but I really think this one is best. For one thing, the crust is made of, you guessed it, more yummy pecans!
What's In It:
CRUST:
1 c. all-purpose, unbleached flour (Keep the bag handy. You'll need more for dusting.)
1/4 c. finely ground pecans
1 tbl. sugar
Pinch salt
1 stick unsalted butter, cold and cut into small chunks
2 tbl. ice water, plus more if needed
FILLING:
1/2 stick unsalted butter (Yes, it does matter. The presence of salt not only changes taste. It changes the chemical make-up of the dish which can affect consistency as well.)
2 oz. unsweetened chocolate
3 lg. eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
1 c. sugar
3/4 c. dark corn syrup
1/2 tsp. vanilla extract (No imitation!)
3 tbl. bourbon (Use the good stuff. If you wouldn't drink it, don't cook with it!)
1/4 tsp. salt
1 1/2 c. pecan halves (Even when you buy halves, you'll get pieces sometimes. Inspect your nuts!)
How To Make It:
To make crust: combine flour, ground pecans, sugar, and salt in large bowl.
Add butter and mix with pastry blender or hands until mixture resembles coarse crumbs.
Pour in ice water and work it in to bind the dough until it holds together without being too wet or sticky.
Squeeze a small amount together, if it is crumbly, add more ice water, 1 tbl. at a time.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured surface roll dough into a 12-inch circle. Carefully roll dough up onto the pin and lay it inside a 9-inch pie pan. (Not everyone can do this. Don't beat yourself up if you have to use your hands.)
Press the dough into the pan so it fits tightly and trim excess around the rim.
Place pan on cookie sheet to facilitate entry and exit from oven.
Preheat oven to 350 degrees F.
To make filling: melt butter and chocolate in small saucepan over medium-low heat. Remove from heat and let cool.
Beat eggs in large bowl until frothy. Add sugar.
Stir in syrup, vanilla, bourbon, salt, and melted butter mixture until well blended.
Arrange pecans on the bottom of the crust and carefully pour egg mixture over them.
Bake until filling is set and slightly puffy, about 45 minutes.
Pie is done when a thin knife inserted in the center of the pie comes out fairly clean.
Transfer pie to rack and cool completely before cutting.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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