Texas Pecan and Chocolate Pie
This pie presents the average pie eater with a rather unique situation: chocolate being used as an ingredient to cut the sweetness of a dish. Pecan pie (at least the ones I’ve had) is a very, very sweet and sticky affair. This recipe takes pecan pie and actually makes it less sweet by adding chocolate to it. It’s a pretty cool effect and makes an American classic even better. We served it at Thanksgiving. Here’s the recipe:
Pie dough for one open faced 9 inch pie (this My Favorite Pie Dough)
4 oz bittersweet or semisweet chocolate, chopped
2 T unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 tsp salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted
Preheat oven to 325 degrees.
Stir chocolate and butter in a heavy small saucepan over low heat until melted. Cool slightly.
Whisk remaining ingredients (besides pastry dough) in a large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes. Cool pie completely on rack.
Notes: 1) It’s OK to substitute light brown sugar for the dark. 2) The filling is pretty runny and will need the full 55 minutes or so in the oven. Don’t be tempted to cheat on the oven temperature or take it out early. You’ll end up with a runny pie. . . Trust me, I know. Enjoy!