HECTOR M. SANCHEZ
BY TORIE COXOCT 12, 2021
Take Texas’s favorite pie to the next level, brownie-style.
YIELDS:8 – 10 servings
PREP TIME:0 hours 25 mins
TOTAL TIME:4 hours 10 mins
all-purpose flour, plus more for work surface1/2
recipe Basic Pie Dough3/4 c.
(1 1/2 sticks) unsalted butter6 oz.
bittersweet chocolate (60 percent), chopped3/4 c.
packed dark brown sugar1/2 c.
granulated sugar1/2 tsp.
large eggs, lightly beaten3 tbsp.
heavy cream1 tsp.
pure vanilla extract1 1/2 c.
pecan halves, coarsely chopped and toasted, plus 1/2 cup whole, divided
Ice cream or whipped cream, for serving
- Preheat oven to 375°F with oven racks in middle and lowest positions. Line a rimmed baking sheet with foil. On a lightly floured surface, roll dough into a 12-inch circle. Fit on bottom and up sides of a 9-inch pie plate. Trim, leaving a 1-inch overhang; fold overhang under and crimp. Freeze 20 minutes. Line pie shell with parchment paper or aluminum foil and fill with pie weights or dry beans, pressing to edge. Place on prepared baking sheet.
- Bake, on lowest rack, 25 minutes. Carefully remove foil and pie weights and prick bottom of pie shell with a fork. Return to oven and bake until bottom is dry and edges are lightly browned, 7 to 10 minutes. Cool completely on a wire rack.
- Reduce oven temperature to 350°F. Melt butter and chocolate in a medium saucepan over medium heat, stirring often. Remove from heat. Whisk in brown sugar, granulated sugar, and salt. Whisk in eggs, cream, and vanilla. Stir in chopped pecans; pour into pie shell. Arrange whole pecans on top of pie. Place on baking sheet.
- Bake, on middle rack, until edges are set but center is wobbly, 40 to 50 minutes. Cool completely on a wire rack. Serve with ice cream or whipped cream.