This chocolately pecan pie is rich, decadent, and sinfully delicious!! It is gooey, sticky, and creamy all in one pie! The crust includes finely ground pecans and has a very light, airy and nutty flavor. The filing is sweet, but not too sweet and the chocolate is just the right balance. I served the pie with some homemade whipped cream, but this would be even better with vanilla ice cream. This pie should come with a warning: Make sure you have people to share it with you......or you will eat the whole pie by yourself!!
Pastry:
1 cup all-pupose flour, plus more for dusting
1/4 cup finely ground pecans
1 tablespoon sugar
pinch kosher salt
1 stick cold unsalted butter, cut into cubes
2 tablespoons ice water, plus more if needed
Filling:
1/2 stick unsalted butter
2 ounces unsweetened chocolate
3 eggs
1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup (such as Steen's)
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon kosher salt
1- 1/2 cups pecan halves
1 pint heavy whipping cream, whipped - you can flavor with maple syrup, honey, sugar or bourbon. I used up some cool whip I found when cleaning out my freezer and then also made fresh whipped cream flavored with honey and both were great.
NOTE: I did not add bourbon to the pie. I had all other ingredients on hand except for the bourbon and did not have time to run to the county line to buy a little for this recipe. I also used 2/4 cup light corn syrup and 1/4 cup maple syrup. I am not fond of corn syrup because although "corn"' is natural the process of corn syrup is not. I am nowhere near overly obsessed with this, but try to make adjustments when I can. Additionally, I love real maple syrup and honey and they are all natural. I had read somewhere online that maple syrup and honey could be used as replacements for corn syrup.
To make the pastry, in a large bowl combine flour, ground pecans, the 1 tablespoon sugar, and the salt. Add the butter and mix with a pastry blender until the mixture resembles coarse bread crumbs. Sprinkle in the ice water, tossing the mixture with a fork until it is just combined. Squeeze a small amount of dough together; if it is too crumbly, add more ice water, 1 tbsp. at a time. (Do not allow dough to become too wet or sticky). When dough comes together in a ball, wrap tightly in plastic wrap and refrigerate at least 30 minutes.
On a lightly floured surface, roll dough into a 12-inch circle. Carefully roll circle of dough around rolling pin, then unroll it on top of the 9-inch pie plate, gently pressing it around the insides of the plate. Trim excess dough (I did not have excess, I was almost a little short) and leave a 1/4 inch overhang. Place the pie on a sturdy baking sheet.
Preheat the oven to 350F. To make the filling, melt the butter and chocolate in a double broiler; remove from heat and let cool. Beat the eggs with an electric mixer on high speed until frothy. Set the mixer on low speed and gradually add the sugar. Stir in the syrup, vanilla, bourbon, salt and the melted chocolate mixture. **make sure your chocolate is cool or you will scramble your eggs and that is not so tasty**
Arrange the pecans on the bottom of the pastry and carefully pour the egg mixture over them. Bake about 45 minutes, my oven took more like 55 minutes, until the filling is set and slightly puffed. Do the toothpick test to make sure the pie is done. It should come out clean. Transfer the pie to a rack and cool completely before cutting. Serve with whipped cream/ice cream.
NOTE: The pecan halves make the pie look pretty, but they are not necessary. In fact, it made the pie a little harder to cut and serve neatly. You could use any combination of pecans you had. Whatever floats your boat. Also, this pie was even more tasty fresh out of the refrigerator served cold with whipped cream. Maybe I'm wierd, but I love cold pies.
If you have a pecan pie lover in your life you should try this recipe. It was awesome!! Enjoy!
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