Chocolate Pecan Pie
A Thanksgiving chocolate pecan pie recipe.
Pie Crust Ingredients
Pie Crust Directions
In a deep bowl, work the butter and shortening into the flour with your hands until you see marble-sized lumps form. Think mixed nuts, but no bigger than almonds. Add ice water a little at a time, sort of "fluffing" the flour. Keep your movements light, as if you are tossing dressing into a salad with your hands. When the dough feels moistened enough, do a "squeeze test" and when it holds together you're done. Do not overwork the dough! It takes very little time and you'll be tempted to keep touching it, but don't! Now divide the dough in two, form each half into a disk shape and roll flat and thin to fit your pie dish. Sprinkle flour under and on top of your dough, and keep rolling surface and pin free from gunk to keep dough from sticking. Trim excess dough to about 1 inch from the dish edge with a scissors.
Pecan Pie Ingredients
1 Pie Crust -(here's what Charity uses)
1/4 cup butter
2 ounces unsweetened chocolate
3 eggs
1 cup dark-colored corn syrup
3/4 cup sugar
1 1/2 teaspoons vanilla
1 cup pecan halves
Pecan Pie Directions
Line a 9-inch pie plate with pastry. Trim and crimp the edges of the pastry and set aside. In a saucepan, combine butter and chocolate. Cook over low heat until melted, stirring constantly. Remove from heat and cool. In a bowl, lightly beat eggs. Stir in corn syrup, sugar, vanilla, and chocolate mixture. Stir in pecans. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. Cover edge of pie with foil. Bake at 350 degrees for 20 minutes. Remove the foil from the edge. Bake the pie for an additional 20 to 25 minutes. Let pie cools for 1 hour.
Serve and enjoy.