Bittersweet chocolate loaded with chopped pecans ensures every bite is packed full of toasty goodness into a rich and decadent pecan pie.
Author: Portlandia Pie Lady
Ingredients
5ouncesbittersweet chocolate (65% cacao or higher) (if using chocolate chips use a scant 1 cup)
1cupcorn syrup
1/2cuppure cane sugar
3eggsbeaten
3tablespoonsbutter
1tablespoon vanilla
1-1/2cupschopped pecans (for filling)
1/2cup whole pecans (for outer edge of pie)
1recipeGrandma's Pie Crust (makes 1 single crust)
Grandma's Pie Crust
1cup flour
1/2cupshortening
1/2teaspoonsalt
1tablespoonsugar
dash of baking powder
4tablespoons cold water
Instructions
Pie Crust - 9-inch
Preheat oven to 350 F.
Stir to combine all dry ingredients. Cut in shortening with a large fork until crumbly.
Add cold water all at once and mix just until forms a ball (do not knead or over mix). Roll out dough (this will be rather soft) on heavily floured counter top, roll up dough onto rolling pin and unroll into pie plate (dough is too soft to pick up by hand). Tuck under edges and crimp by hand or fork, set aside.
Chocolate Pecan Filling
Melt chocolate with the butter in the microwave,1 to 1-1/2 minutes, depending on your microwave. Whisk to make sure all the chocolate and butter is melted, set aside.
In large bowl, whisk by hand or with hand mixer, corn syrup, sugar, beaten eggs, and vanilla just until thoroughly combined.
Whisk the chocolate mixture and egg mixture together, and fold in the chopped pecans.
Pour into the unbaked pie shell, place the pecan halves around the outer edge.
Bake 50 - 55 minutes. Toothpick inserted to check if done will not come out completely clean but there should no longer be any drippy wet batter goo. If the center of the pie will be ever so slightly wobbly. Ere on the side of slightly under done. The heat will help set the center of the pie as it cools.