Chocolate Pecan Pie ingredients:
FOR THE BAKED PIE CRUST –
1 ½ cups plus 1 Tbsp. all-purpose flour,
2 tsp. sugar,
1/4 tsp. salt,
5 Tbsp. cold unsalted butter cut into small pieces,
5 Tbsp. cold shortening cut into small pieces,
1 1/4 tsp. fresh lemon juice,
1/4 cup very cold water.
Quantities must be precise! Put water, lemon, butter and shortening pieces in freezer while measuring and combining flour, sugar and salt in a food processor, pulsing briefly to mix.
Add the very cold butter and shortening pieces a few at a time, pulsing. Add the very cold lemon juice and water, pulsing. Do so only long enough to combine. Dough may appear not to hold together, but it will later in the process.
Roll out one disk about ½ inch thick, place in plastic and refrigerate for 1 hour.
Roll out a dough round 1/8 inch thick and line a pie pan with the dough. Trim the excess to 3/4 inch from the plate’s outer edge. Tuck edge under to form a high edge crust. Poke holes in bottom and sides with fork.
Preheat over to 425′ F. Place pie shell in freezer for 30 minutes.
Line with foil and fill with pie weights. (I use dried beans) Bake for 12 minutes.
Remove foil and weights and continue baking the shell until golden, about 8 minutes.
FOR THE FILLING
2 Tbsp cold unsalted butter, cut in chunks
2 oz. Unsweetened chocolate, finely chopped
1 1/4 cups light corn syrup
3/4 cup maple syrup
In a large saucepan, heat the butter, chocolate, corn syrup, and maple syrup over medium-high heat. Bring to a boil, whisking frequently. The mixture will bubble vigorously once in starts to boil. Continue whisking and cooking until the mixture emulsifies, about 3-4 minutes. Let cool.
3 large eggs, whisked
1 Tbsp coffee-flavored liquor
1 ½ cups pecan halves
Maple syrup
Heat oven to 350′ F. Whisk in the eggs one and a time. Add the coffee-flavored liquor. Pour the filling into the baked pie shell. Arrange the pecan halves randomly on top of the filling. Brush on maple syrup for a glaze, or thin slightly with water and apply with a kitchen spray bottle. Bake until filling’s edges are puffed and the center jiggles like Jell-O when you nudge the pie pan, about 40 to 45 minutes. Watch carefully after 30 minutes. The pecans can burn with little warning. Adjust temperature, cooking time and/or cover with foil to suit the circumstances in your oven. Cool on a rack and serve at room temperature.
source recipe in Fine Cooking Magazine Oct/Nov 1999
