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Chocolate Pecan Pie

  By RFChef  

August 9, 2013

  • Yields: 8 - 10 Servings

Directions

1Preheat oven to 350°F.

2Use: 11-inch removable-bottomed fluted tart pan

3To make dough, sift together flour and confectioners' sugar and cut butter into cubes. Place in food processor and mix together, adding egg yolks at the end to form dough.

4Carefully roll out dough. Use plenty of flour on board and rolling pin to keep dough from sticking. Pastry dough must be very thin. Lift carefully into tart pan by rolling up on rolling pin, then slowly unroll it over pan, press into bottom and sides, and trim away excess, but allow a little extra as crust will shrink slightly.

5Chill about 30 minutes.

6Line pie shell with parchment paper or foil, fill with dried beans and bake about 15 minutes. Remove beans and paper and return pie crust to oven another 10 minutes, or until it is lightly colored. Remove from oven and set aside. Reduce oven temperature to 325°F.

7Melt chocolate in top of double boiler over barely simmering water. Mix together all remaining ingredients for filling, then stir in melted chocolate.

8Spoon into pie shell and return to oven about 1 hour.

9Watch crust carefully and if necessary, cover with foil to prevent burning. Serve either warm or at room temperature, and garnish each serving with a dollop of whipped cream and a sprinkling of brown sugar.

source: Family Features

Ingredients

Pastry Dough

2 cups all-purpose flour

2/3 cup confectioners' sugar

2/3 cup (1 1/4 sticks) unsalted butter, cold

2 large egg yolks

Filling

1 (10-ounce) Green & Black's Baking Bar 72%, broken into pieces

2 cups shelled pecans, chopped

3 large eggs, beaten

1 packed cup light brown sugar

1 cup evaporated milk

1 teaspoon vanilla extract

1/4 cup (1/2 stick) unsalted butter, melted

Whipped cream (for garnish)

Brown sugar (for garnish)

00:00

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