Pecan Chocolate Pie
I made a few pecan pies last year and had two winners. The perfect pecan pie already on this site is for the real pecan pie lovers, the ones that stick with tradition. This one here is for the ones that want to add chocolate and go off the beaten path. To be honest, I call this a Pecan Chocolate Pie, because it really is a chocolate pie with pecans. Everyone loved the addition of the mini chocolate chips and this pie crust is the best, but if you used store bought the pie would take no time to make.
Prep Time : 35 min
Cook Time : 45 min
Ready Time : 1 hour, 20 min
For the Crust
1 1/4 cup unbleached all-purpose flour
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted margarine like Earth Balance, cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons cold water
1 egg yolk
For the filling
4 ounces chocolate – melted
1 3/4 cups pecans, coarsely chopped
2 eggs, slightly beaten
1 cup blue agave
1/4 cup brown sugar
1 Tbsp molasses
2 tablespoons coconut oil
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup mini chocolate chips
For the crust:
Pulse 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 pulses. Add margarine and shortening and process until dough starts to come together, about 10 seconds. Scrape down side and bottom of bowl, add remaining flour and pulse until mixture distributes and the ball of dough is broken.
Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
Remove pie pan from refrigerator, prick sides and bottom of the crust with a fork and line entire crust with heavy-duty aluminum foil, pressing foil firmly against crust and extending it over the edges. Prick foil with fork and return shell to refrigerator while oven is heating.
Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.
Preheat oven to 375°F. Melt chocolate in microwave, being careful not to burn. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients with the melted chocolate and pour over pecans. (No need for an electric mixer, you can mix by hand.) Top with mini chocolate chips. Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning. Remove from oven and let cool completely.
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