Dark Chocolate Pecan Pie II

By Addie

Our Dark Chocolate Pecan Pie is perfect for your holiday table. The chocolate lovers at your festivities will surely be pleased. And, even better, this pie gets its base from our Wild Country Pure Maple Syrup, not corn syrup.

Ingredients

• 1 quantity of Jun's Basic Pie Crust Recipe
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup maple syrup
• 4 Tbsp melted butter
• 1 pinch of salt
• 1 teaspoon vanilla
• 1 1/2 cups pecans, lightly toasted and roughly chopped
• 6 oz. (1 1/2 cups) dark chocolate, chopped into 1/4 inch pieces
• chocolate chips can always be used too
• ....................................
• You will need a 9 inch pie pan, 2 inches deep, for this recipe.

Preparation

Step 1

1. Prepare Jun’s basic pie crust. Set aside. Then, turn the oven down to 350 degrees .

2. Make the filling while waiting for the crust to bake. Combine eggs, sugar, maple syrup, vanilla extract and melted butter; mix well. Set aside.

3. Evenly place the chocolate and pecans in the pre-baked crust and pour in the egg mixture.

4. Transfer pie on a sheet tray and bake for 30-40 minutes or till top is slightly bubbly and crust is golden brown.

5. Cool completely to set. Serve with whipped cream, chocolate sauce and/or vanilla ice cream.
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Jun's Basic Pie Crust


1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (4 oz) butter, cold and cut into cubes
1 egg, large
1 teaspoon ice cold water






1. Preheat oven to 400 degrees. In a food processor, combine flour and salt, and give it a quick pulse. Add cold butter and pulse for about 15 times till it resembles a crumbly texture. Lightly beat the egg and water, then add it in to the flour mixture. Give it another 5 pulses till it almost forms into a ball. DO NOT OVER MIX.

2. Gather the dough and transfer it onto a piece of parchment paper and flatten it slightly. Place another parchment on top, then with a rolling pin, roll the dough into about 1/8 inch thick or till big enough for the pie pan. If the dough becomes too soft, let it rest in the refrigerator for about 5 minutes.

3. Transfer the dough onto the pie pan and cut excess dough off. Refrigerate for 10 minutes. Line the pie crust with enough parchment to cover it entirely, place baking weights, beans or rice on top, and prebake the crust for 10 minutes.