My younger brother Phillip asked for a chocolate pecan pie one Thanksgiving. I can never say ‘no’ to him. I spent the first few years combining recipes for pecan pie and chocolate bourbon pie and like that. I finally found a Martha Stewart chocolate pecan tart that was pretty good but every year I looked and looked for something else. This year, I found it. It’s really good. I highly recommend it.
Chocolate Pecan Pie
(- from the New York Times)
For the Crust
Ingredients:
1 ¼ cups all-purpose flour (150 grams)
¼ tsp fine sea salt
10 Tbsp unsalted butter, high fat is the best (like a European style) chilled and cubed
2 to 4 Tbsp ice water, as needed
Directions for the Crust:
In a food processor, pulse together the flour and salt. Add the butter and pulse until the mixture forms chickpea size pieces. Add the ice-water slowly through the hole in the top of the food processor and pulse until the mixture just barely holds together when you pinch it. Sometimes I need 1 Tbsp, sometimes 2 or 3 or 4. It seems like it depends on the weather but who knows. Too much water – tough tough dough.
Gather the dough into a ball and put it on a piece of saran wrap. Flatten into a disk with the heel of your hand. Cover tightly and refrigerate for at least an hour and up to a few days. Or freeze until need.
On a lightly floured surface, after removing plastic wrap, roll out the dough to a 12-inch circle. Transfer the crust to a 9” pie pan. Fold over excess dough and crimp the edges. Prick the crust all over with a fork and chill for 30 minutes.
While the dough is chilling, preheat the oven to 375°. Line the chilled pie crust with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 25 minutes. Remove the foil and bake until pale golden – 5 to 10 minutes more.
For the Filling:
Ingredients:
1 ½ cups pecan halves (170 grams)
6 Tbsp unsalted butter
2 ounces bittersweet chocolate (56 grams)
¾ cups corn syrup dark or light
4 large eggs
½ cup packed light brown sugar (100 grams)
1 Tbsp unsweetened cocoa powder (5 grams)
¼ tsp fine sea salt
Directions:
Reduce oven temperature to 350°. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally until fragrant 8 to 10 minutes and cool.
In a small saucepan over low heat, melt butter and chopped chocolate stirring until smooth. Cool.
In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, and salt. Pour the mixture into the prepared crust. Arrange pecan halves over the filling. Transfer to a large rimmed baking sheet. Walk it slowly to the oven and try not to spill. Bake until the filing is just set when the pan is jiggled. About 30 to 40 minutes. Remove the pie from the oven and cool completely. Serve with whipped cream or ice cream or nothing.
