Dark Chocolate Pecan Pie
Posted by Monica Yu on
Take on the holidays with this crowd pleasing dessert and wine combo. Decadent and rich, this is the perfect pie to finish off your meal. Ideal to pair with a Merlot or Zinfandel.
Yield: 1 9inch pie
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 stick (4ounces) butter cut into 1/2 inch pieces
- 2 to 3 Tablespoons ice water
- 3 ounces butter
- 1 cup granulated sugar
- 3/4 cup corn syrup
- 1 teaspoon vanilla
- 1 tablespoon good quality Bourbon
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 5 ounces good quality semisweet chocolate, roughly chopped
- 2 cups pecans
To make Pastry
1. Place all pastry dough ingredients except ice water into the bowl of a food processor fitted with the metal blade. Pulse until mixture resembles peas. Add ice water 1 tablespoon at a time until dough begins to hold together. Pour clumps of dough on to a large piece of parchment paper and form into a disk. Wrap in plastic and place in the refrigerator for 30 minutes.
2. Roll pastry between 2 sheets of parchment paper into a 13 inch circle.
Return to refrigerator for 5 minutes. Peel one side of parchment paper off of
pastry then turn pastry on to a 9 inch pie pan that is 2 inches deep. Tuck
and crimp edges. Place back into refrigerator for 20 minutes.
3. Line the crust with foil and pie weights. Preheat oven to 350 degrees.
Blind bake pastry for 10 minutes. Remove from oven. Remove weights .
Remove foil and set aside.
To Make Filling
1. Place the butter in a medium saucepan and melt over medium heat.
Whisk in the granulated sugar until smooth and remove from heat.
Whisk in the corn syrup, vanilla, bourbon and salt. Whisk in eggs.
2. Place oven rack in lower third of oven. Preheat to 350 degrees.
3. Place crust on a baking sheet. Scatter chocolate evenly over the bottom of
The crust. Arrange pecans over chocolate. Pour. Corn syrup mixture over
Pecans and place pie on the baking sheet in the oven. Bake for 50 minutes.
Or until pie is set. Cool completely before serving.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.