This was a special request from my mom and also my first time making any sort of pecan pie. I'm no stranger to making pies so this was fairly easy to make but there were many more steps compared to a regualr apple pie. I recommend making the pie dough in advance so you don't have to sit and wait for it to cool (total 1.5 hours), and you can also melt your chocolate and butter while the pie is cooling in the fridge the second time around.
To make this crimped edge, fold excess dough under the rim to make a double-layer crust. Pinch the outside of the dough using your thumb and index finger, and with your other hand, use your index finger to gently push/imprint the dough between your other hand's thumb and index finger. Repeat along the entire edge. I'm probably explaining myself horribly so just watch this video instead. It's super easy!
Yield: 1, 9 or 10-inch pie (8 slices)
Ingredients (pie crust):
1 cup flour
1/2 tsp salt
1/3 cup Crisco
3-4 tbsp COLD water
Pie weights or dried beans
Ingredients (filling):
1 1/2 cups pecan halves
6 tbsp unsalted butter
2 oz bittersweet chocolate, chopped
3/4 cup dark corn syrup
4 eggs
1/2 cup dark brown sugar
1 tbsp cocoa powder
2 tbsp bourbon
1/4 tsp salt
Directions (pie crust):
Combine flour and salt with a fork. Cut in Crisco using a pastry cutter or two knives. Add 3-4 tbsp of cold water, mix with a fork then by hand. If the dough is too dry, add more water. Cover in plastic wrap and refrigerate for at least 1 hour. Once chilled, roll out dough onto a lightly floured surface. Transfer crust to a 9-inch pie plate and fold over any excess dough, and crimp as desired. Chill for 30 minutes and heat oven to 375. Once dough is chilled, line with a piece of parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes, then remove the parchment or aluminum. Reduce oven to 350.
Pie dough recipe by my aunt Pam
Directions (filling):
Spread pecans on a rimmed baking sheet and toast, shaking the pan occasionally, for 8-10 minutes or until fragrant. In a small saucepan over low heat, melt butter and chopped chocolate until smooth, then let it cool (this can be done while your pie chills for the second time). In a large bowl, whisk cooled chocolate and butter, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour into the baked pie crust. Arrange pecans over filling. Transfer pie to a rimmed baking sheet and bake until the filling is just set, 30-40 minutes. Cool completely before servings.
Recipe from NYT Cooking
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