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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
2/3 cup sugar
1 cup light corn syrup
4 oz semi-sweet chocolate,, chopped into 1/2-inch chunks
2 tbsp unsalted butter
Flour, for dusting
Chocolate Crust Dough
3 large eggs
1 tsp pure vanilla extract
1 1/2 cups pecan halves
2 tbsp fresh or dried lavender, for garnish (optional)
Whipped cream, or creme fraiche
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.
In the top of a double boiler, combine 2 oz chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
Heat oven to 400. 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.
In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves. Pour filling into crust. Bake 20 minutes. Lower oven temperature to 350 and bake until filling has set, about 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.
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CHOCOLATE PECAN PIE WITH CHOCOLATE CRUST
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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
2/3 cup sugar
1 cup light corn syrup
4 oz semi-sweet chocolate,, chopped into 1/2-inch chunks
2 tbsp unsalted butter
Flour, for dusting
Chocolate Crust Dough
3 large eggs
1 tsp pure vanilla extract
1 1/2 cups pecan halves
2 tbsp fresh or dried lavender, for garnish (optional)
Whipped cream, or creme fraiche
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.
In the top of a double boiler, combine 2 oz chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
Heat oven to 400. 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.
In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves. Pour filling into crust. Bake 20 minutes. Lower oven temperature to 350 and bake until filling has set, about 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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