Chocolate Pecan Pie With Chocolate Crust |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
WOW!! What a delightful pie, this is a chocolate lovers delight!! Again, got it from Martha!! Ingredients:
2/3 cup sugar |
1 cup light corn syrup |
4 ounces semisweet chocolate, chopped into 1/2-inch chunks |
2 tablespoons unsalted butter |
all-purpose flour, for dusting |
chocolate, crust dough |
3 large eggs |
1 teaspoon pure vanilla extract |
1 1/2 cups pecan halves |
2 tablespoons fresh lavender or 2 tablespoons dried lavender, for garinsh |
whipped cream or creme fraiche |
Directions:
1. Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
2. In the top of a double boiler, combine 2 oz chocolate and butter over medium-low heat; cool until melted. Set aside to cool.
3. Heat oven to 400°F On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8-inch thick. Place dough in pan and crimp edges. Chill 15 minutes.
4. In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures of eggs, and combine. Stir in vanilla and pecan halves.
5. Pour filling into crust. Bake 20 mintues. Lower oven temperature to 350°F and bake until filling has set, about another 20 minutes. Sprinkle with remaining 2 oz. chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche,.
|
|