Walnut Pecan Pie with Chocolate Crust
This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
You may have to patch it in places. But the flavor is worth it.
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What you need:
Crust: 1 cup flour 1/2 cup cocoa powder 1/2 cup powdered sugar 1/4 tsp salt 1 stick cold butter 1 large egg Filling: 16oz pecan halves 1 cup walnuts 10 Tbsp butter 6 Tbsp sugar 1 tsp vanilla extract 1/4 tsp salt 2/3 cup corn syrup 1/4 cup packed dark brown sugar 3 large eggs 3 Tbsp bourbon |
Method:
Crust:
In a medium bowl, mix flour, cocoa, powdered sugar, and salt until combined. Cut butter into 1/2-inch pieces then add to flour mixture. Use fingers or pastry cutter to work butter into flour mixture until it looks like a coarse meal.
In a small bowl, whip egg with a fork, then add it to bowl and gently work into dough, do not over mix,
Work together until it’s a cohesive ball. Wrap in wax paper and press into flat disk.
Chill in the refrigerator for at least 1 hour.
Preheat to 350° F (175° C)
On a floured surface, roll out the pie crust and place it in pie pan. If it tears, patch back together.
Fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes.
Remove the foil and weights and continue baking until crisp, 7 to 10 minutes.
Transfer to a rack to cool completely.
Filling:
Heat oven to 375° F (190° C)
Sort through the pecans and set aside about 2 cups pecan halves that look nice.
Coarsely chop half pecans, half walnuts, until they measure 2 cups.
In a medium sauce pan, combine the butter, sugar, vanilla, and salt and bring to a boil over medium-high heat.
Cook, stirring constantly, until the mixture turns dark amber, 6 to 8 minutes.
Immediately stir in the chopped nuts and cook 1 to 2 more minutes.
Remove from the heat, then add corn syrup and brown sugar and stir until dissolved.
Cool until lukewarm.
Beat eggs, then add eggs and bourbon to pan and stir until combined.
Pour filling into pie pan. Arrange the remaining pecan halves on top.
Place in oven and bake for about 40 minutes. or until the filling has risen and solidified.
Transfer to a rack to cool completely.
Crust:
In a medium bowl, mix flour, cocoa, powdered sugar, and salt until combined. Cut butter into 1/2-inch pieces then add to flour mixture. Use fingers or pastry cutter to work butter into flour mixture until it looks like a coarse meal.
In a small bowl, whip egg with a fork, then add it to bowl and gently work into dough, do not over mix,
Work together until it’s a cohesive ball. Wrap in wax paper and press into flat disk.
Chill in the refrigerator for at least 1 hour.
Preheat to 350° F (175° C)
On a floured surface, roll out the pie crust and place it in pie pan. If it tears, patch back together.
Fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes.
Remove the foil and weights and continue baking until crisp, 7 to 10 minutes.
Transfer to a rack to cool completely.
Filling:
Heat oven to 375° F (190° C)
Sort through the pecans and set aside about 2 cups pecan halves that look nice.
Coarsely chop half pecans, half walnuts, until they measure 2 cups.
In a medium sauce pan, combine the butter, sugar, vanilla, and salt and bring to a boil over medium-high heat.
Cook, stirring constantly, until the mixture turns dark amber, 6 to 8 minutes.
Immediately stir in the chopped nuts and cook 1 to 2 more minutes.
Remove from the heat, then add corn syrup and brown sugar and stir until dissolved.
Cool until lukewarm.
Beat eggs, then add eggs and bourbon to pan and stir until combined.
Pour filling into pie pan. Arrange the remaining pecan halves on top.
Place in oven and bake for about 40 minutes. or until the filling has risen and solidified.
Transfer to a rack to cool completely.