Good afternoon Serious Eats!
My wife Barbara and I love Chocolate Pecan Pie!
We have changed the recipe for this contest and think we have created a winner of a PI / Pie.
We decided to melt the dark chocolate chips, then add the melted chocolate to the sugar mixture.
This created a rich creamy decadent chocolate caramel flavor.
My wife and I taste tested the pie last night and agree that the pies wonderful flavor will melt in your mouth and leave
you asking for another piece.
Hopefully all who try this recipe will think it is as wonderful as we do.
Step 1: Crust Ingredients:
Crust Ingredients for a two-crust 10" pie:
1 cup shortening, (chilled Crisco preferred)
2-2/3 cups flour, (King Arthur preferred)
1 teaspoon salt
2-3 tablespoons sugar, (gives the crust a slightly sweet taste)
7-8 tablespoons Sparkling Selzer Water, (Canfield's Sparkling Selzer Water preferred)
Preparing and making the pie crust.
Cut the shortening into the flour, salt and sugar until the mixture forms small pea sized particles.
Add Selzer Water 1 tablespoon at a time until dough ball forms and clears side of mixing bowl.
Divide pastry ball into two halves. Use one half for the bottom crust and the other half for the top decorations.
Gather pastry ball and place it on a floured sheet of wax paper.
Pat dough ball into a round disk shape,cover with another sheet of wax paper and roll out
Rolled dough should be 2" larger than an inverted 9" pie pan.
Remove top sheet of wax paper and invert pie pan onto dough.
Place one hand over pie pan and the other hand under wax paper and flip pie crust.
Remove wax paper and pat pie crust into pie pan.
Fold crust under edge and flute with a decorative design.
Your crust is now ready for the filling.
Use plastic cookie cutters to cut out shapes to add to the top of the finished pie as decorations.
Step 3: Filling Ingredients:
1/3 cup butter, melted
3/4 cup sugar
1/4 cup firmly packed dark brown sugar
1 cup light corn syrup
4 eggs slightly beaten
1 tablespoon vanilla extract
1/4 teaspoon salt
1-1/2 cup pecan halves
1 cup dark chocolate chips, melted, (Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
Step 4: Preparing and Making the Filling.
Preparing the Filling:
In a large bowl, combine butter, sugars, corn syrup, eggs, vanilla and salt.
Stir and blend well until mixture turns a golden creamy color.
Melt chocolate over medium heat.
Add1-1/2 cups of the sugar mixture.
Set chocolate mixture into the refrigerator for 15 minutes to cool.
Add pecan halves in the sugar mixture.
Step 5: Preparing the PI / Pie
Preparing the pie for baking.
Pour chocolate mixture into unbaked pie shell.
Cool chocolate mixture in the refrigerator for 15 minutes.
Once cool pour sugar mixture with pecan halves over chocolate mixture.
Wrap aluminum foil around edge to prevent burning of the edge crust.
Bake at 375 degrees for 50 minutes, then check for firmness. If pie center jiggles bake at 5 minute intervals
until center of pie is firm and does not jiggle, about 60 minutes total.
Cool pie then decorate with pie crust cut-outs from second crust.
Step 6: Time to Eat a Remarkable PI / PIE!
To all who view this PI / PIE and decide to make and try this wonderful creation.
You will not regret having this dessert at your dinner party.
Eaten as a dessert or a midnight snack you will savor it's wonderful decadence.
Serve with wine, coffee or a large glass of milk. Anyway you eat this pie is a joy!
Participated in the
Serious Eats Pi Day Pie Contest