Mocha Pecan Pie
Author/Submitted by: Sundays at Moosewood Restaurant Servings: 1 Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients:
--crust-- 1/3
cup
butter 1
cup
unbleached white flour 3
tablespoons
ice water
--filling-- 3/4
cup
sugar 1/2
cup
maple syrup or dark corn syrup 2
tablespoons
coffee liqueur
(or brewed strong black coffee) 2
tablespoons
butter 2
tablespoons
unbleached white flour 3
large
eggs 1/2
cup
semisweet chocolate chips 1
cup
toasted pecans
Directions:
Preheat the oven to 400 F.
For the crust, cut the butter into the flour with a knife, a pastry
cutter, or your fingers, until the mixture resembles a course cornmeal.
Add about 3 tablespoons of ice water, and combine until the dough clings
together in a ball. Roll it out on a lightly floured board. Place the
crust in a 9-inch pie plate, and crimp the edges.
To make the filling, place all of the filling ingredients except the pecans
in a blender or food processor and puree until the chocolate chips are
completely ground up and everything is smooth. If you don't have a
machine, melt the chocolate and butter on very low heat. Cool it and beat
it with all of the other filling ingredients except the pecans. Pour the
filling over the pecans in a bowl, and stir just enough to coat the nuts.
Pour the filling into the unbaked 9-inch pie shell. Bake at 400 F for 10
minutes. then reduce the heat to 350 F and bake for another 30 minutes or
until the filling is set but still moist. Cool completely before cutting.
Serve with whipped cream or vanilla ice cream.
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