Chocolate Walnut Pecan Pie
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WHAT YOU NEED:
FILLING: 8oz pecan halves 1 cup walnuts 10 Tbsp butter 6 Tbsp white 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 |
CHOCOLATE 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 |
METHOD:
CRUST:
In a medium size baking 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 with small bits of butter. In a small bowl, whip egg with a fork, then add it to flour mixture and gently work into dough until it can be pressed into a loose ball, but do not over work the dough. Wrap dough in a sheet of wax paper and press into a disk. Refrigerate for about 1 hour.
Preheat to 350° F (175° C)
Place the dough on a floured surface and roll into a round, about 1/8 inch thick. Place the dough in a deep-dish pie pan and press to bottom and sides of pan. Patch as needed, should the crust tear. Trim the excess crust.
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.
Increase oven temperature to 375° F (190° C)
FILLING:
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. Combine the butter, white sugar, vanilla, and salt in a saucepan and bring to a boil over medium heat. Cook, stirring, until the mixture turns dark amber, about 6 to 8 minutes. Stir in the chopped nuts and cook 1 to 2 more minutes. Remove from heat, add corn syrup, and brown sugar and stir until dissolved. Cool until lukewarm, beat eggs, then add eggs and bourbon to sugar mixture and stir until combined.
Pour filling into pie pan. Arrange the whole pecan halves on top. Bake until the pie is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.
CRUST:
In a medium size baking 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 with small bits of butter. In a small bowl, whip egg with a fork, then add it to flour mixture and gently work into dough until it can be pressed into a loose ball, but do not over work the dough. Wrap dough in a sheet of wax paper and press into a disk. Refrigerate for about 1 hour.
Preheat to 350° F (175° C)
Place the dough on a floured surface and roll into a round, about 1/8 inch thick. Place the dough in a deep-dish pie pan and press to bottom and sides of pan. Patch as needed, should the crust tear. Trim the excess crust.
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.
Increase oven temperature to 375° F (190° C)
FILLING:
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. Combine the butter, white sugar, vanilla, and salt in a saucepan and bring to a boil over medium heat. Cook, stirring, until the mixture turns dark amber, about 6 to 8 minutes. Stir in the chopped nuts and cook 1 to 2 more minutes. Remove from heat, add corn syrup, and brown sugar and stir until dissolved. Cool until lukewarm, beat eggs, then add eggs and bourbon to sugar mixture and stir until combined.
Pour filling into pie pan. Arrange the whole pecan halves on top. Bake until the pie is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.