Chocolate Pecan Pie Recipe

Chocolate Pecan Pie Recipe

Piecrust

2 C. pecans (divided)

4 eggs

1 C. sugar

1 C. light corn syrup

1 oz. unsweetened chocolate, melted

3 T. melted butter

2 t. vanilla extract

1/4 t. salt

1/2 C. chocolate chips

Prepare piecrust.

Preheat oven to 350°F.

Spread pecans on cookie sheet and toast in preheated oven about 5 minutes. Chop 1 cup of the toasted nuts.

In large bowl, lightly beat eggs. Stir in sugar, corn syrup, melted chocolate, butter, vanilla and salt.

Into prepared crust, layer chocolate chips, then chopped pecans and then carefully arrange remaining 1 cup of pecans in pan. Slowly pour egg mixture over pecans, deflecting with spoon to prevent moving pecans.

If using disposable pie pan, place on sturdy cookie sheet to ensure even baking and easier handling. Bake in preheated oven 15 minutes. Remove from oven and cover crust edges with foil. Return to oven. Bake another 40 minutes, until knife inserted in center comes out clean.

Makes 8 servings.

Piecrust
2 C. flour
1 t. salt
2/3 C. solid vegetable shortening
4 T. butter
4 T. ice water

In bowl, combine flour, salt and shortening. Using pastry blender or 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.

Sprinkle water over flour mixture as you toss with a fork. Do not keep stirring. Turn only about 8 to 10 times. Add more water if dry crumbs remain.

Transfer from bowl onto plastic wrap. Divide into 2 parts. Create a 5-inch disc out of each part and flatten. Wrap 1 disc and refrigerate. Place the other disc in freezer bag and save for another use. It may be stored in freezer for weeks.

After about 15 minutes in refrigerator, remove disc for pie. Place piece of parchment paper or plastic wrap on counter and sprinkle with flour. Cover disc with another piece of wrap or parchment. Roll out from center until disc is about 11 inches in diameter. Remove top wrap, leaving bottom wrap in place, flour surface lightly and drape crust over rolling pin. Center over pie plate and unroll crust into 9-inch pie pan. Smooth crust, then remove remaining wrap. Trim edge to about 1/2 inch around outside of pan.

Fold edge under and flute, using thumb and forefingers to make a stand-up edge. Refrigerate until ready to fill.