This delectable pecan pie is so chock-full of chocolate that your eyes may roll back in your head in bliss. Sweet, brown-sugary, chocolatey, nutty... this pie has it all. Perfect for the holidays.
Prep Time 30minutes
Cook Time 50minutes
Total Time 1hour20minutes
Author Mel De Leon, Alix Thompson, Stephanie Stiavetti
2tablespoonslard or shorteningfrozen
1 1/4cup (6 ounces)floursifted
3/4cupdark corn syrup
3/4cupdark brown sugar
2ouncesunsweetened baking chocolatechopped and melted
For the Pie Crust:
Use a cheese grater to shred frozen butter and lard (or shortening) into a bowl. Place back in freezer for 30 minutes.
Add flour and salt to the bowl of a food processor and process for 1 minute until well aerated. Add frozen butter, pulsing 8 to 10 times, or until flour is light and crumbly.
Add lard (or shortening) and pulse 5 to 7 more times.
Add ice water, pulse 3 more times. Wait 30 seconds, pulse 3 more times.
Quickly shape dough into to a ball and place in a zip-top bag. Seal and refrigerate for 30 to 60 minutes.
Roll out dough to a 12-inch circle about 1/8-inch thick. Carefully lay the dough over a 9-inch pie pan. Trim the edges, leaving an extra inch hanging over the lip of the pan. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Use your fingers to flute the edges of the crust. Freeze the crust for 30 minutes, while you make the filling.
For the Filling:
Center a rack in the oven. Preheat oven to 350°F (176°C).
In a heavy-bottomed pan, toast pecans over medium heat, flipping every 30 seconds or so to prevent burning. Toast the pecans until they are fragrant and a deeper golden brown than they were when they started out. Be careful not to let them burn, and they will make every attempt to do so if you walk away. Remove the nuts from the heat and allow to cool.
Whisk corn syrup, brown sugar, melted butter, melted chocolate, vanilla, and eggs until completely blended. Stir in pecans.
Pour filling into frozen pie shell and slide into the hot oven. Bake for 45-50 minutes, or until filling is set around edges (a 3-inch diameter area in the center of the pie should jiggle slightly).