Chocolate Pecan Pie
- 2 1/4 cups all-purpose flour
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces and slightly softened at room temperature
- 1 egg
- Pinch sugar
- 3/4 teaspoon salt
- 1 tablespoon cold whole, 1 percent fat, or 1 percent fat milk
- 2 eggs
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 1/2 cups pecan halves, toasted and cooled
- 6 ounces semi-sweet chocolate, coarsely chopped or semisweet chocolate morsels
Pate Brisee: Mound the flour on a work surface. Using your fingers, make a well in the center. Place the butter, egg, sugar, salt, and milk in the well. Pinch the wet ingredients together with your right hand, then gradually draw the flour into the well with your left, mixing it into the wet ingredients with your right hand as you go. Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand. Gather the dough back up, form into a ball, wrap in waxed paper or plastic wrap, and chill at least 2 hours before using.
Roll out and place inside a 10-inch tart pan with a removable bottom. Weigh down the dough with pie weights and bake in a preheated 375 degree F oven for 35 to 30 minutes or until blond. Remove the weights and bake an additional 10 to 15 minutes or until medium brown.
Preheat the oven to 350 degrees F.
In a bowl, whisk the eggs. Whisk in the sugar, corn syrup, and melted butter. Place the pre-baked crust on a cookie sheet. Sprinkle in the toasted pecans and chocolate pieces. Pour the egg mixture gently over the pecans and chocolate. Bake for 45 to 50 minutes, until the filling is set and slightly risen.
Let cool in the pan to room temperature. Remove the sides of the pan. Refrigerate at least 2 hours, or until ready to serve, up to 24 hours. Slice the pie with a serrated knife as it comes out of the refrigerator, but let warm to room temperature before serving.
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