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Chocolate Pecan Pie Recipe

Short Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. 

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border or else crimp the edges using your fingers. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. 

Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven. 

Pecan Filling: To toast Pecans - Place pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

In a heatproof bowl placed over a saucepan of simmering water, melt the unsweetened chocolate. Set aside to cool.

In a large bowl, whisk the eggs, and then whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt. Then stir in the cooled melted chocolate.

Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Pour the filling evenly over the nuts. Arrange the whole pecans in a decorative pattern on top of the filling. Place the pie plate on a baking sheet and bake for about 50 to 60 minutes, or until the filling has puffed but is still wobbly when gently shaken. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Makes one 9 inch (23 cm) pie.

Short Crust Pastry:

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, cut into 1 inch (2.5 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan Filling:

1 1/2 cups (150 grams) pecans

2 ounces (57 grams) unsweetened chocolate, coarsely chopped

3 large eggs

1 1/2 cup (300 grams) granulated white  sugar

1 cup (240 ml) light corn syrup

2 tablespoons (25 grams) unsalted butter, melted

1 teaspoon pure vanilla extract or 1 tablespoon rum or bourbon

1/4 teaspoon salt

1/2 cup (50 grams) whole pecan halves