Chocolate Pecan Pie, with a soft and gooey filling that is rich with chocolate
published on 25 October, 2018 at 12:44
Ingredients:
Pie Pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated white sugar
1/2 cup cold unsalted butter, cut into 1 inch chunks
3 - 4 tablespoons ice cold water
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated white sugar
1/2 cup cold unsalted butter, cut into 1 inch chunks
3 - 4 tablespoons ice cold water
Pecan Filling:
150 grams pecans
55 grams semi sweet chocolate
3 large eggs, at room temperature
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
160 ml golden syrup or corn syrup (light or dark)
60 ml cream
55 grams butter, melted
-1 teaspoon pure vanilla extract
-1/4 teaspoon salt
-12 whole pecan halves
150 grams pecans
55 grams semi sweet chocolate
3 large eggs, at room temperature
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
160 ml golden syrup or corn syrup (light or dark)
60 ml cream
55 grams butter, melted
-1 teaspoon pure vanilla extract
-1/4 teaspoon salt
-12 whole pecan halves
Pie Pastry Directions:
In a food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and process until the mixture resembles coarse crumbs. Sprinkle about 3 tablespoons of ice water over the pastry and process just until the pastry holds together when pinched. Add a little more water, if necessary. Turn the pastry out onto your work surface, form it into a large round, cover with plastic wrap, and refrigerate until firm enough to roll out (about 30 - 60 minutes). Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a round. 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. Lightly roll the pastry around your rolling pin and gently transfer to a 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, while you make the pecan filling.
In a food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and process until the mixture resembles coarse crumbs. Sprinkle about 3 tablespoons of ice water over the pastry and process just until the pastry holds together when pinched. Add a little more water, if necessary. Turn the pastry out onto your work surface, form it into a large round, cover with plastic wrap, and refrigerate until firm enough to roll out (about 30 - 60 minutes). Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a round. 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. Lightly roll the pastry around your rolling pin and gently transfer to a 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, while you make the pecan filling.
Pecan Filling Directions:
Place the pecans on a baking sheet and bake for about 6 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 chocolate. Set aside to cool. In a large bowl, whisk the eggs, and then whisk in the sugars, golden syrup or corn syrup, cream, melted butter, vanilla extract, and salt. Then stir in the melted chocolate and chopped pecans. Remove the chilled pastry crust from the refrigerator and place the pie plate on a large baking sheet. Carefully pour the filling into the pie crust. Arrange the whole pecans halves in a decorative pattern on top of the filling. Bake for about 45 to 50 minutes, or until the filling has just set. It will still be a little wobbly when gently shaken. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or vanilla ice cream.
Place the pecans on a baking sheet and bake for about 6 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 chocolate. Set aside to cool. In a large bowl, whisk the eggs, and then whisk in the sugars, golden syrup or corn syrup, cream, melted butter, vanilla extract, and salt. Then stir in the melted chocolate and chopped pecans. Remove the chilled pastry crust from the refrigerator and place the pie plate on a large baking sheet. Carefully pour the filling into the pie crust. Arrange the whole pecans halves in a decorative pattern on top of the filling. Bake for about 45 to 50 minutes, or until the filling has just set. It will still be a little wobbly when gently shaken. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or vanilla ice cream.
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