Velvety Chocolate Butter Pecan Pie
TOTAL TIME: Prep: 45 min. + chilling Bake: 55 min.
YIELD: 8 servings.
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
Ingredients
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1-1/4 cups all-purpose flour
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1 tablespoon sugar
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1/2 teaspoon salt
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1/3 cup cold butter
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2 tablespoons butter-flavored shortening
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3 to 4 tablespoons ice water
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1/2 teaspoon white vinegar
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1/4 teaspoon vanilla extract
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EGG WASH:
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1 large egg
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1 tablespoon water
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FILLING:
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1/2 cup butter
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4 ounces bittersweet chocolate, chopped
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1-1/4 cups packed brown sugar
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3/4 cup light corn syrup
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3 large eggs, lightly beaten
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2 tablespoons molasses
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1-1/2 cups finely chopped pecans
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1/2 cup pecan halves
Directions
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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; refrigerate for 8 hours or overnight.
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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.
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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.
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4.
Bake at 350° for 55-65 minutes or until a knife inserted in 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.
Nutrition Facts
1 piece: 784 calories, 49g fat (18g saturated fat), 138mg cholesterol, 493mg sodium, 88g carbohydrate (52g sugars, 4g fiber), 8g protein.
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