Chocolate Pecan Pie

By KDHarmon

Ingredients

• Crust:
• 2-1/4 C all purpose flour
• 10 Tbl unsalted butter, cut into pieces and slightly softened at room temperature
• 1 egg
• pinch sugar
• 3/4 tsp salt
• 1 Tbl cold milk
• Filling:
• 2 eggs
• 1/2 C sugar
• 1/2 C light corn syrup
• 1-1/2 C pecan halves, toasted and cooled
• 6 ounces semi-sweet chocolate chips

Preparation

Step 1

Crust:
Mound flour on work surface. Using fingers, make well in center. Place butter, egg, sugar, salt and milk in well. Pinch wet ingredients together with your right hand, then dradually draw the flour into the well with your left, mixing it into the wet ingredients with your right hand as you go. Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand. Gather the dough back up, form into a ball, wrap in wax paper or plastic wrap and chill at least 2 hours before using.

Roll dough out and place inside a 10-inch tart pan with removable bottom. Weight down the dough with pie weights and bake in preheated 375 degree oven for 35 minutes or until blond. Remove the weights and bake an additional 10-15 minutes or until medium brown.

Preheat oven to 350 degrees.

In bowl, whisk eggs, then whish in sugar, corn syrup and butter. Place crust on cookie sheet. Sprinkle toasted pecans and chocolate pieces on crust. Pour egg mixture gently over. Bake 45-50 minutes, until filling is set and slightlyh risen.

Let cool in pan to room temperature. Remove sides of pan. Refrigerate at least 2 hours, or until ready to serve, up to 24 hours. Slice as it comes out of refrigerator, but let warm to room temperature before serving.