Texas Pecan Chocolate Pie
Yield: 1 Pie - 8 servings
The pecan pie of Texas and the luscious chocolate of Mexico make excellent
partners in this rich dessert.
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water
4 ounces bittersweet
or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted
Combine first 4 ingredients in food
processor. Using on/off turns, process until mixture resembles coarse crumbs.
Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps
form, adding more water by teaspoonfuls if mixture is dry. Gather dough into
ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can
be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round.
Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under
and crimp decoratively. Set aside.
Stir chocolate and butter in heavy small saucepan over low heat until melted.
Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in
corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour
filling over pecans. Bake until crust is golden and filling is puffed, about 55
Cool pie completely on rack.
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