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Chocolate Pecan Chocolate Chunk Pie
Author/Submitted by:
Servings: 1
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients:
tart shell dough: 1 3/4
c
all-purpose flour 6
tb
unsalted butter
-- (cut into 1 tbls 1
pieces
) 1
tb
granulated sugar 1
pinch
salt 1/4
c
ice water
chocolate pecan filling: 1/4
lb
unsalted butter 1/2
c
granulated sugar 12
oz
semisweet chocolate
(chopped into 1/4-inch piece 2
oz
unsweetened chocolate
(chopped into 1/4-inch piece 1 1/2
c
dark corn syrup 1
tb
pure vanilla extract 1/4
t
salt 8
eggs 3
c
pecan halves
Directions:
To prepare the tart shell, mix 1 1/4 cups flour, butter, sugar and
salt in the bowl of an electric mixer fitted with a paddle. Mix on low 5
minutes, until the butter is "cut into" the flour and the mixture
develops a mealy texture. Add ice water and continue to mix on low 10-15
seconds until the dough comes together. Remove dough from mixer, form
into smooth round ball, wrap in plastic and refrigerate 4 hours. After
4 hours, transfer to clean, dry, lightly floured surface. Roll out into
circle about 15 inches in diameter and 1/8 inch thick. Line a 9 x 1 1/2
inch false bottom pan with the dough, leaving a 3/4 inch border to be
crimped around the pan. Refrigerate 30 minutes. Preheat oven to 325 F.
To prepare filling, heat butter and sugar in 2 1/2 qt. saucepan over
med-high heat. Stir constantly while bringing to boil. Allow to boil 1
1/2 min. Remove from heat and transfer to the bowl of an electric mixer.
Use a rubber spatula to stir in 6 oz. semisweet chocolate and the
unsweetened chocolate. Continue to stir until melted. Add dark corn
syrup, vanilla extract and salt. Now add the eggs and place mixer bowl
onto electric mixer fitted with paddle. Combine on med until eggs
incorporated and mixture is smooth. Remove pie shell from refrigerator
and place on a baking sheet. Evenly disperse the 3 cups of pecan halves
over the bottom of the shell. Spread the remaining 6 oz. semisweet
chocolate over pecan halves. Slowly pour the chocolate batter over the
chopped chocolate and pecan halves. Bake the pie on the middle shelf of
preheated oven for 1 hour. Reduce the temp to 300 F and bake an
additional 45-55 min, until internal temp. reaches 170F. Remove from
oven and cool at room temp 1 hour. Refrigerate the pie at least 2 hours
(do not remove from pan). FROM: JANET PRICE (WFDC54B)
By KKBG35A RUTH BURKHAR
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