Chocolatey Pecan Pie
Creamy, Nutty, Chocolatey, it’s a pecan pie but more layered and less sweet.
YIELD
1 pie – serves about 8
BAKE TIME:
40 – 50 minutes
needs time to set so make this one in the morning or a day ahead of time
BAKING TEMPERATURE:
350° F
Introduction
About this Recipe
Start this one early, it takes time to set. I tried this years ago from a little brochure called “Baking Fest” and it always comes out great, looks great and tastes even better.
Ingredients
Crust:
- 1 1/4 cups flour
- 1/2 cup shortening
- 1/2 teaspoon salt
- 1/2 cup cold water
Pecan Filling:
- 1/2 cup corn syrup
- 1/3 cup sugar
- 3 Tablespoons melted butter
- 2 eggs
- 1/4 teaspoon salt
- 3/4 cup coarsely chopped pecans
Chocolate Filling:
- 1/4 cup milk
- 4 squares Baker’s Semi Sweet Chocolate
- 1/4 teaspoon vanilla
Topping:
-
- 1 cup whipping cream
- 2 Tablespoons icing sugar
- 1/4 teaspoon vanilla
Step by Step Instructions
Step 1
MIX CRUST:
Sift together flour and salt in a medium size mixing bowl. With a pastry cutter cut in shortening til it forms pea size bits. Add ice water gradually. Gently incorporating the water into the flour mix with a fork until it is just wet all over (you may not need all the water) and forms a loose ball that comes away from the sides of the bowl. Shape the dough gently with your hands to form a ball. The goal is not to melt the pearls of shortening that will form the flakes of the pie crust)
(at this point the dough can be wrapped in plastic or beeswax wrap, and refrigerated for up to 2 days)
Step 2
SHAPE THE CRUST:
Place the dough on a floured surface and press down to form a flattened circle, pushing in the frayed edges as you go. Dust the circle with flour. With a rolling pin (or heavy glass bottle) coated with flour, roll the dough thin, moving in a regular patter from inside out to maintain an even depth and keep your circular shape. Once the dough is about 12 inches in diameter lightly fold it in half and then in half again until you have a 1/4 circle. Lift the 1/4 circle into the pie pan and unfold. press into the corners. Trim the overhang on the pans edges and crimp to create a pleasant border. Set aside.
Step 3
CHOCOLATE FILLING:
Combine milk, chocolate and vanilla in a saucepan. Heat at a low temperature until just smooth. Refrigerate until mix thickens slightly, about 1 1/2 hours.
Step 4
PECAN FILLING:
Combine corn syrup, sugar, butter, eggs and salt in mixer. Beat 1 minute. Stir in pecans. Pour into pie crust. Bake at 350° Fahrenheit for 40 – 50 minutes or until puffed and golden brown. Cool on wire rack 1 hour.
Step 5
PUT THE PIE TOGETHER:
Stir chocolate gently, then spread over pecan filling. Refrigerate til set, about 1 hour. Beat cream, icing sugar and vanilla to stiff peaks. Decorate pie with cream and chopped pecans. Refrigerate til serving. Makes about 8 servings.
Chocolatey Pecan Pie
Baking Temperature: 350 F. Prep: Make in the morning or the day before Bake Time: 40-50 min
Yield: 1 – 9 inch pie – serves about 8
INGREDIENTS
Crust:
- 1 1/4 cups flour
- 1/2 cup shortening
- 1/2 teaspoon salt
- 1/2 cup cold water
Pecan Filling:
- 1/2 cup corn syrup
- 1/3 cup sugar
- 3 Tablespoons melted butter
- 2 eggs
- 1/4 teaspoon salt
- 3/4 cup coarsely chopped pecans
Chocolate Filling:
- 1/4 cup milk
- 4 squares Baker’s Semi Sweet Chocolate
- 1/4 teaspoon vanilla
Topping:
- 1 cup whipping cream
- 2 Tablespoons icing sugar
- 1/4 teaspoon vanilla
INSTRUCTIONS
Crust:
Sift together flour and salt in a medium size mixing bowl. With a pastry cutter cut in shortening til it forms pea size bits. Add ice water gradually. Gently incorporating the water into the flour mix with a fork until it is just wet all over (you may not need all the water) and forms a loose ball that comes away from the sides of the bowl. Shape the dough gently with your hands to form a ball. Place the dough on a floured surface and press down to form a flattened circle, pushing in the frayed edges as you go. Dust the circle with flour. With a rolling pin (or heavy glass bottle) coated with flour, roll the dough thin, moving in a regular patter from inside out to maintain an even depth and keep your circular shape. Once the dough is about 12 inches in diameter lightly fold it in half and then in half again until you have a 1/4 circle. Lift the 1/4 circle into the pie pan and unfold. press into the corners. Trim the overhang on the pans edges and crimp to create a pleasant border. Set aside.
Chocolate Filling:
Combine milk, chocolate and vanilla in a saucepan. Heat at a low temperature until just smooth. Refrigerate until mix thickens slightly, about 1 1/2 hours.
Pecan Filling:
Combine corn syrup, sugar, butter, eggs and salt in mixer. Beat 1 minute. Stir in pecans. Pour into pie crust. Bake at 350° Fahrenheit for 40 – 50 minutes or until puffed and golden brown. Cool on wire rack 1 hour.
Put the Pie Together:
Stir chocolate gently, then spread over pecan filling. Refrigerate til set, about 1 hour. Beat cream, icing sugar and vanilla to stiff peaks. Decorate pie with cream and chopped pecans. Refrigerate til serving. Makes about 8 servings.
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