Chocolate Pecan Pie
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
51
Sourness
50
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 large
Egg1 cup
Dark Brown Sugar1 cup
White Sugar1 tsp
Vanilla Extract2 tbsps
Sweet Butter60 g
Bourbon110 g
Sweet Chocolate (semi-)1 cups
Shelled Pecan1 tsp
Salt1 tsp
Sugar3 cup
ShorteningDirections:
1
In a large bowl, mix together eggs, dark brown and white sugar, syrup, and vanilla
2
Set aside
3
In a double boiler, melt butter, bourbon, and chocolate together
4
Allow to cool down about 2 minutes
5
Fold chocolate mixture into egg mixture
6
Add pecans and pour into pie crust
7
Bake at 350 degrees for 45 to 55 minutes or until knife inserted halfway between center and edge comes out clean
8
; In a bowl, mix together flour, salt and sugar
9
Add in shortening using a pastry blender or a fork until flour forms small chunks
10
Sprinkle cold water into the mixture one tablespoon at a time
11
Toss mixture lightly with a fork until dough forms a ball
12
Divide dough into two equal parts and form a ball
13
Wrap each dough ball in clear cellophane wrap
14
Allow dough to rest in refrigerator about twenty (20) minutes
15
Lightly flour rolling surface and roiling pin
16
Take one dough ball and roll crust into a circle
17
Trim 1 inch larger than upside down pie- plate
18
Loosen dough carefully
19
Fold dough into quarters
20
Place folded dough into center of pie pan
21
Unfold each quarter and press into pie pan
22
Trim edge even with pie pan
23
Crust is now ready for pie filling
24
Yield: 2 (9-inch) pie crusts;