- 8
Ingredients
- 3 1/2 - 4 oz. fine quality 60-70% cacao bittersweet chocolate bar, finely chopped
- Pastry dough
- 2 cups pecan halves (7oz.), toasted and cooled.
- 3 large eggs
- 1/3 cup packed light brown sugar
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
- 3/4 cup dark corn syrup
Preparation
Step 1
Pastry dough:
1 1/4 cups all-purpose flour
1 stick unsalted butter
1/4 tsp. salt
3-5 T. ice water
Blend flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small butter lumps. Drizzle 3 T. ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 T. at a time, stirring or pulsing until incorporated. Do not overwork dough.
Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with a pastry scraper. Press into a ball then flatten into a 5 inch disk.
Wrap dough in plastic wrap and chill until firm, at least 1 hour.
Filling:
Preheat over to 375 degrees with rack in middle.
Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
Roll out dough into a 13 inch. round on a light floured surface with a lightly floured rolling pin. Fit into a 9 in. pie plate. Trim excess dough, leaving a 1/2 in. overhang. Fold overhang under and press against rim or pie plate then crimp.
Spread chocolate in bottom of pie shell with back of spoon and let set, then cover with pecans.
Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
Bake pie until filling is puffed and crust is golden, 50 - 60 minutes. (Cover with foil loosely if browning too fast.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.