layer upon layer
crunchy crust
crisp
crumbly
rich filling
thick
viscous
chocolate
black as night
pecans
bedded in sweet filling
toasted
nutty aroma wafting through my chambers
...
i was intrigued immediately
my favorite pie
and one of my favorite ingredients and commodities
combined to perfection
be sure to use good quality chocolate
with a high cocoa content
enjoy the smell of the pie cooling off
it is truly addictive
chocolate pecan pie
crust:
125g flour
65g shortening
3 tbsp sugar
1/4 tsp salt
1/4 cup plus 1 tbsp ice water
filling:
60g dark chocolate (at least 72% cocoa)
200g light corn syrup or glucose
30g butter
150g brown sugar
50g sugar
1 tsp vanilla
1/4 tsp salt
3 eggs
150g pecan nuts
to make the crust:
weigh flour, sugar and salt into a bowl with the shortening.
with a fork or a cutter, cut and crumble the shortening into small pieces.
make sure you do not have any big chunks anymore and that everything is covered with the flour mix.
add the ice water (water plus an ice cube) and toss with a fork.
to combine more, press together gently with your hand.
wrap in plastic wrap and refrigerate for a quarter of an hour.
roll out with a rolling pin and with help of floured cotton cloth on the rolling surface.
press into your pie dish, making a wavy border with your fingers or indentations with a fork on the outer pie crust.
refrigerate.
preheat the oven to 180 degrees celcius.
to make the filling:
melt the chocolate over a water bath or carefully in the microwave.
set aside.
combine corn syrup, butter, sugar and spices and heat on the stove top until everything is combined.
take from the heat and mix in the chocolate.
then beat in the eggs.
pour the filling into the pie shell and sprinkle it with the pecans.
place in the preheated oven and bake for 40-45 minutes, or until the filling has risen, does not "jiggle" in the middle anymore and the pecans are nice and toasted.
eat plain or serve with whipped cream for pure decadence.
