Chocolate Pecan Pie

So I am trying to keep my promise of updating this blog more regularly. Hopefully this will continue. I got this recipe from Martha Stewart’s Holiday Sweets magazine. I made this pie for the first time on Thanksgiving and have since been making it frequently. Let me clarify something. I am not a baker. As much as love pastries and sweets,I simply don’t have the patience or talent for making pies, cakes and all that other beautiful decadence. This chocolate pecan pie is a whole different story. There are no obscure ingredients or complicated appliances that I will never have and it just tastes great. Thanks Martha.

Ingredients: For the Crust: 1 1/4 cups flour, 1/3 cup sugar, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon salt, 6 tablespoons butter, 3 egg yolks, 1/2 teaspoon pure vanilla extract, flour for dusting

Filling: 2/3 cup sugar, 1 cup corn syrup, 4 ounces semisweet chocolates(half for cooking, half for garnish), 2 tablespoons butter, 3 eggs, 1 teaspoon pure vanilla extract, 1 1/2 cups pecans

Begin by mixing together the flour, sugar, cocoa powder and salt.

Next cut 6 tablespoons of cold butter into small pieces. Drop them into the bowl.

Rub the butter into the mixture. It should become crumbly.Do not add water!Repeat…Do not add water. The mixture looks dry but don’t be tempted to add anything. My boyfriend, when we first made the pie, added 1/4 cup of water and…no it just doesn’t work.

Next, in another bowl,mix 3 yolks with 1/2 teaspoon of pure vanilla extract and add to the crumbly mixture. Mix together with a fork for a minute to make sure that you don’t overwork the dough.

Next on a clean surface, spread a little flour. Remove the dough from the bowl and knead for about 1 minute.

Next form the dough into a circle (I used a rollin pin), fit it into a cake pan or a pie plate and place in the fridge for 30 minutes. The dough can be left in the fridge for up to overnight.

Next start working on the filling. In a saucepan on medium-high, bring 1 cup of corn syrup and 2/3 cup of sugar to boil. By the way does anyone else hate the texture of corn syrup like I do?Isn’t it gross?

Once the mixture comes to boil, reduce the heat and simmer for no more than 2 minutes. Put the mixture aside and let it cool.

Next in a heatproof bowl, melt 2 ounces of semisweet chocolate and butter by placing the bowl over a pot of boiling water. If you don’t have a proper heatproof bowl (like me), be creative and use something else that is heatproof.

Let the chocolate and butter melt until the mixture becomes smooth. Set the mixture aside and let it cool.

Next preheat the oven to 350.

Beat 3 eggs until they become foamy. I prefer not to use a mixer for this. Next add the cooled corn syrup mixture, cooled chocolate mixture, pure vanilla extract and pecans to the beaten eggs.

Stir all together.

Once the 30 minutes have passed, remove the dough out of the fridge and pour the filling into the pie dough.

Bake in the oven for 20 minutes. Then reduce to 300 and bake for another 20 minutes.Turn heat off. Sprinkle the pie with the other half of the chocolates and put back in the hot (but turned off oven) for another 5 minutes. Let it cool before serving.

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