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Bittersweet Chocolate Pecan Pie

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Bittersweet Chocolate Pecan Pie

Bittersweet Chocolate Pecan Pie

amanda

Equipment

  • - Electric Mixer with Whisk Attachment

  • - Stand Mixer with Paddle and Dough Hooks

  • - Silicone Baking Mat

  • - Pie Dish (9 or 10 inches)

  • - Rolling Pin

  • - Pastry Brush

  • - Large Cutting Board

  • - Sharp Knife for Slicing

  • - Precision Measuring Cups and Spoons Set

  • - Digital Kitchen Scale

  • - Nonstick Baking Spray

  • - Pie Dough Press (optional, but helpful)

Ingredients

  • 1 (3 1/2- to 4-ounces) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped

  • Pastry dough

  • 2 cups pecan halves (7 ounces), toasted and cooled

  • 3 large eggs

  • 1/3 cup packed light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

  • 3/4 cup dark corn syrup

  • Accompaniment: lightly sweetened whipped cream

Instructions

1

Instruction 1

Preheat oven to 375°F with rack in middle.
2

Instruction 2

Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
3

Instruction 3

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
4

Instruction 4

Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
5

Instruction 5

Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
6

Instruction 6

Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.
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