Velvety Chocolate Butter Pecan Pie Recipe
Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. —Helen Fields, Springtown, Texas
TOTAL TIME: Prep: 45 min. + chilling Bake: 55 min. YIELD:8 servings
- 1-1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/3 cup cold butter
- 2 tablespoons butter-flavored shortening
- 3 to 4 tablespoons ice water
- 1/2 teaspoon white vinegar
- 1/4 teaspoon vanilla extract
- EGG WASH:
- 1 egg
- 1 tablespoon water
- 1/2 cup butter
- 4 ounces bittersweet chocolate, chopped
- 1-1/4 cups packed brown sugar
- 3/4 cup light corn syrup
- 3 eggs, lightly beaten
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1-1/2 cups finely chopped pecans
- 1/2 cup pecan halves
- 1. In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 8 hours or overnight.
- 2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.
- 3. For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.
- 4. Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
1 piece equals 784 calories, 49 g fat (18 g saturated fat), 138 mg cholesterol, 493 mg sodium, 88 g carbohydrate, 4 g fiber, 8 g protein.
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