Bittersweet Chocolate Pecan Pie |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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Not your usual pecan pie. A rich layer of bittersweet chocolate balances the sweetness of this pie. Chocked full of pecans for a decadently satisfying filling. Be sure to use a high quality bittersweet chocolate which is 60 - 70 % cacao for this pie. Cook time reflects baking pie dough and cooling. From the November 2007 issue of Gourmet Magazine. Ingredients:
4 ounces bittersweet chocolate, finely chopped (1- 3 1/2-4 oz bar) |
1 (9 inch) pie crusts (unbaked i like to use my no roll pie crust) |
2 cups pecan halves, toasted and cooled (7 oz) |
3 large eggs |
1/3 cup packed light brown sugar |
1 teaspoon salt |
3/4 cup dark corn syrup |
lightly sweetened whipped cream |
Directions:
1. Preheat oven to 375 degrees F with rack in center of oven.
2. Melt chocolate in a metal bowl set over barely simmering water, stirring.
3. Remove from heat.
4. Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
5. Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
6. Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
7. Cool pie on a rack to warm or to room temperature.
8. Serve with whipped cream.
9. Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.
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