Chocolate Pecan Pie

In the pie class we took for Thanksgiving we also made this delicious Chocolate Pecan Pie. I am a huge fan of pecan pie and an even bigger fan of chocolate, when the two are combined it is quite the delicious treat.

Chocolate Pecan Pie
Yields 6 servings
You will need:

For the pie crust -

• 1 cup plus 2T of all-purpose flour
• 1/2tsp kosher salt
• 1tsp sugar
• 1/2 cup (one stick) cold unsalted butter, cut into 8 pieces
• ~3 T ice water

For the filling -

• 1/2 cup (one stick) unsalted butter
• 2 oz. semi-sweet chocolate chips
• 1 cup sugar
• 2 large eggs
• 1T Bourbon
• 1tsp vanilla bean paste
• 1/4 tsp kosher salt
• 1 1/2 cups chopped pecans

For the crust - Combine flour, salt, and sugar in the container of a food processor. Pulse once or twice to mix. Add the butter, pulse until the butter and flour are blended and the mixture looks like cornmeal, about 10 to 15 seconds. If you don't have a food processor, we did this all by hand. Just mix the butter in with your hands until you reach the desired consistency.

Sprinkle 3T COLD water over the dough and pulse just until the dough comes together. If the mixture seems too dry, add more water a tsp at a time. Wrap in plastic, flatten into a small disk, and freeze for 10 minutes (or refrigerate for 30 minutes), this will ease the rolling.

Roll out, with a little extra flour to prevent sticking, until almost 10 inches in diameter. It will need to be equal or less then 1/4 inch thickness. Transfer to a pie plate, form edges, and then freeze for about 10 minutes. Prick the crust all over with a fork when you are ready to fill it.

Preheat the oven to 350 degrees F. Place a baking sheet in the oven.

For the filling - Stir butter and chocolate in a heavy saucepan over low heat until melted and smooth. Remove from heat and cool for 10 minutes.

Whisk sugar and eggs in a medium bowl to blend. Whisk in the chocolate mixture, then Bourbon, vanilla, and salt. Stir in the pecans (filling will be very thick). Spoon filling into crust. Place pie on baking sheet in the oven.

Bake until edges of filling puff and begin to crack and center is set. About 30 to 45 minutes. Transfer pie to rack and cool completely.

***NOTE: Pie is not done until the pie looks dry and caramelized. If the pie still looks wet it is not done.***