Chocolate Pecan Pie
Dessert
Ingredients

CRUST
1 1/2 cups all purpose flour
3/4 tsp salt
10 Tbs unsalted butter

FILLING
2 oz bittersweet or semi-sweet chocolate -- coarsely chopped
1/4 cup light corn syrup
1 Tbs butter -- melted
1 cup dark brown sugar -- lightly packed
1/4 tsp salt
1 Tbs rum -- or bourbon or brandy
1 tsp vanilla extract
3 eggs
2 cups pecan halves -- toasted
whipped cream -- lightly sweetened
Recipe:
(Our Sponsors)
From "A Year in Chocolate" by Alice Medrich (Warner Books)
Servings: 8 (one pie)
Source:
Alice Medrich
1
To make the crust, in a large bowl, thoroughly mix the flour and salt. Cut the butter into chunks and add it to the bowl. Cut the butter into sucessively smaller pieces with two knives or a pastry blender, scraping the bottom of the bowl and tossing the pieces to coat and separate them with the flour as you work. Continue until the largest pieces of butter are the size of peas and the rest resemble bread crumbs. Do not allow the butter to melt or form a paste with the flour. Drizzle 4 tablespoons of water over the flour mixture. Mix with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If the dough seems to dry, drizzle one more tablespoon more of water until the dough is just moist enough to hold together when pressed with the flat of the spatula or fork. Use your hands to press the dough into a disk, pressing in any loose pieces. Wrap and refrigerate for 30 minutes or up to 3 days before use.
2
Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without cracking. On a lightly floured surface, roll the dough into a circle about 1/8" thick. Stopping from time to time to rotate the dough and dust the surface as necessary to keep it from sticking. Dust the excess flour from the rolled-out circle. Fold the dough into quarters. Transfer to the pan and unfold, easing the pastry into the pan without stretching. Trim the dough about an inch beyond the rim of the pan. Turn excess dough under and flute or crimp the edge. Refrigerate at least 30 minutes before baking. Reserve a few scraps of dough for patching later, if necessary.
3
Position a rack in the lower third of the oven. Preheat the oven to 400°F.
4
Remove the chilled piecrust from the refrigerator. Tear off a square of wide foil (or fold 2 pieces together to make the width) and press it, shiny side down, across the bottom and up the sides of the crust. Arrange the excess foil over (but not touching) the edgesof the crust, like an awning, to prevent early browning. With a fork, prick the bottom of the crust all over, piercing right through the foil. Fill the foil lined crust with dried beans or pie weights. Bake the weighted crust for 20 minutes. Remove the foil liner and pie weights. Bake 10 to 12 minutes more, or until the bottom of the crust is golden brown.
5
To make the filling (do this while the crust is baking), in the top of of a double boiler over barely simmering water (or in a heatproof bowl set in a skillet of barely simmering water) combine the chocolate with the corn syrup and butter. Stir until the chocolate is completely melted and smooth. Stir in the brown suger, salt, rum, and vanilla. Add the eggs, stirring until the mixture is well blended and hot to the touch. Set aside the entire double boiler, stirring the filling from time to time until needed.
6
When the crust is ready, remove it from the oven, but leave the oven on. Use the reserved dough scraps if necessary to patch any holes. Put the pecans into the crust. Pour the hot filling over the the nuts and return the pan to the oven. Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles when nudged, 10 to 12 minutes. A knife inserted into the pie will not come out clean; it will still be very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from the center. Cool the pie on a rack. Serve warm or at room temperature with lightly sweetened whipped cream.


Procedure
7
To make the crust, in a large bowl, thoroughly mix the flour and salt. Cut the butter into chunks and add it to the bowl. Cut the butter into sucessively smaller pieces with two knives or a pastry blender, scraping the bottom of the bowl and tossing the pieces to coat and separate them with the flour as you work. Continue until the largest pieces of butter are the size of peas and the rest resemble bread crumbs. Do not allow the butter to melt or form a paste with the flour. Drizzle 4 tablespoons of water over the flour mixture. Mix with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If the dough seems to dry, drizzle one more tablespoon more of water until the dough is just moist enough to hold together when pressed with the flat of the spatula or fork. Use your hands to press the dough into a disk, pressing in any loose pieces. Wrap and refrigerate for 30 minutes or up to 3 days before use.
8
Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without cracking. On a lightly floured surface, roll the dough into a circle about 1/8" thick. Stopping from time to time to rotate the dough and dust the surface as necessary to keep it from sticking. Dust the excess flour from the rolled-out circle. Fold the dough into quarters. Transfer to the pan and unfold, easing the pastry into the pan without stretching. Trim the dough about an inch beyond the rim of the pan. Turn excess dough under and flute or crimp the edge. Refrigerate at least 30 minutes before baking. Reserve a few scraps of dough for patching later, if necessary.
9
Position a rack in the lower third of the oven. Preheat the oven to 400°F.
10
Remove the chilled piecrust from the refrigerator. Tear off a square of wide foil (or fold 2 pieces together to make the width) and press it, shiny side down, across the bottom and up the sides of the crust. Arrange the excess foil over (but not touching) the edgesof the crust, like an awning, to prevent early browning. With a fork, prick the bottom of the crust all over, piercing right through the foil. Fill the foil lined crust with dried beans or pie weights. Bake the weighted crust for 20 minutes. Remove the foil liner and pie weights. Bake 10 to 12 minutes more, or until the bottom of the crust is golden brown.
11
To make the filling (do this while the crust is baking), in the top of of a double boiler over barely simmering water (or in a heatproof bowl set in a skillet of barely simmering water) combine the chocolate with the corn syrup and butter. Stir until the chocolate is completely melted and smooth. Stir in the brown suger, salt, rum, and vanilla. Add the eggs, stirring until the mixture is well blended and hot to the touch. Set aside the entire double boiler, stirring the filling from time to time until needed.
12
When the crust is ready, remove it from the oven, but leave the oven on. Use the reserved dough scraps if necessary to patch any holes. Put the pecans into the crust. Pour the hot filling over the the nuts and return the pan to the oven. Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles when nudged, 10 to 12 minutes. A knife inserted into the pie will not come out clean; it will still be very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from the center. Cool the pie on a rack. Serve warm or at room temperature with lightly sweetened whipped cream.
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