Double Chocolate Pecan Pie

MAKE THE CRUST: In a food processor, pulse the flour with the sugar and salt. Add the butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until chilled, 30 minutes.
Roll the chilled dough into a 12-inch round between two pieces of wax paper. Remove one piece of wax paper and transfer the dough to a 9-inch pie plate by pressing dough to shape around inside of plate and pulling the second sheet of wax paper carefully away. Trim the edges as necessary and create a fluted pattern using fingers. Freeze the dough-lined pie plate until firm and very cold, 30 minutes.
Preheat the oven to 375 degrees F. Remove the pie plate from the freezer and bake for 30 minutes, until the dough is golden.
MAKE THE FILLING: Melt the butter in a medium saucepan over low-medium heat. Remove from heat and stir in the sugar and salt until the butter is absorbed. Beat in the eggs, corn syrup and vanilla. Return to the burner and heat, stirring constantly, until the mixture is warmed through, about 130 degrees F. Remove from heat and stir in pecans.
Remove the pie shell from the oven and lower the oven temperature to 275 degrees F. Pour the filling into the pie shell and top with the chopped chocolate over top. Bake for 60 minutes, or until the pie is soft like gelatin with pressed with the back of a spoon. Allow to cool for 4 hours before serving.

Double Chocolate Pecan Pie

Ingredients

CRUST

FILLING

Instructions

Nutrition