Oh, pecan pie how I do love thee….and what could make a pecan pie better than adding chocolate to it?
This recipe come from David Lebowitz with very few changes on my part. I made this for my Pie Party back in December and when you are cooking for company it’s the last time you should ever be trying out new recipes.
I used Bernard Callebeaut chocolate in mine which can be bought bulk in many places such as Superstore. I also substituted the bourbon for rum, as that is all I had on hand, I can’t remember the last time bourbon graced my liquor cabinet.
I’m not quite sure if I like this as much as a regular pecan pie, which is also on my to-do list for my PieDay’s. I do love chocolate more than my kids some days but there is just something about a plain pecan pie that is just perfect in its own way. I feel like I almost typed some blasphemy there, talking about not loving something with chocolate in it more than plain…but pecan pie just has my heart.
1 1/4 cups flour
1/4 teaspoon salt
2 teaspoons sugar
4 ounces butter, chilled then cut into 1-inch cubes
4 tablespoons ) ice water
The chocolate-pecan filling:
3 large eggs
3/4 cup packed dark brown sugar
2/3 cup golden syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons melted butter, salted
2 tablespoons dark rum
1 2/3 cups toasted pecans, very coarsely chopped
3/4 cup semisweet chocolate chips
Kick the tires and light the fires to 375 degrees
First we must make the crust, so whisk together the flour, salt, and sugar. You can either use a food processor or your stand mixer with the paddle attachment to do the next step. Take the cubes of butter and add them into the flour mixture, then process/mix until the butter is small pea sized little pebbles in your flour mixture.
Time to use the ice water! Add it into the flour mixture and mix until it’s just combined.Shape it into a disk, wrap it in plastic wrap tightly and then refrigerate for about 30 minutes.
Once the dough has chilled for 30 minutes, roll it out onto a lightly floured surface. You need about 12 inches width on your circle if you are using a 9 inch pie plate. Lay the dough over your pie plate and once it’s covered the plate, tuck the excess dough around your rim underneath itself to form a double layer for your edges. Crimp those edges and refrigerate while you prepare the filling.
Your oven should be pre-heated now to 375 degrees and the oven rack placed in the middle. That part made me wonder, but it seemed to turn out ok even though most pies are baked in the lower third of ovens.
Using a large bowl, whisk together your eggs, brown sugar, golden syrup, vanilla, salt, melted butter and rum. Stir in the pecans and chocolate then fill the pie shell .
This takes about 35 -40 minutes to bake in my oven, you want the center to still be jiggly but the surrounding pie to be puffed up and obviously cooked.
This pie has to be completely cooled before you cut it and making it hours ahead of time is most likely your best bet.
The problem with PieDay is that I am now craving pecan pie something fierce, looking at these pictures and writing out the recipe just made my stomach growl and my chocolate cravings kick in.
What exciting adventures is everyone getting up to this weekend? Farmer’s markets? Dinner’s out? Regale me with tales of exciting times that are forthcoming.
I’m almost loathe to post this but….I have nothing planned.
I probably went and jinxed myself there completely, didn’t I? After weeks of food events and fun, I have a weekend with nothing planned. Nada. Not a single dinner, no Friday night media event…just….pajamas. And coffee. Maybe a trip to the farmers market for the sheer pleasure of it, but most likely not. If I go, I will find myself working on cook off things again, so I better not go where I am tempted.
Maybe that plain pecan pie is in my weekend future…..and some cookies..or maybe a nap or two. A girl can dream.
I hope everyone has a fabulous weekend!
I Really Want to Stay in Jammies All Weekend Magpie