Don’t Forget the Chocolate {: Double Chocolate Pecan Pie}
The recipe Don’t Forget the Chocolate {: Double Chocolate Pecan Pie} can be made in approximately 1 hour and 30 minutes. This side dish has 377 calories, 8g of protein, and 21g of fat per serving. For 80 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. Plenty of people made this recipe, and 1627 would say it hit the spot. If you have whiskey, egg, nuts, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine. Thanksgiving will be even more special with this recipe. It is brought to you by Dine and Dish. Overall, this recipe earns a rather bad spoonacular score of 38%. If you like this recipe, you might also like recipes such as Double Chocolate Pecan Pie, Double Chocolate Pecan Pie, and Double Chocolate Pecan Pie.
Servings: 10
Preparation duration: 45 minutes
Cooking duration: 45 minutes
Ingredients:
1/4 cup brown sugar
3 tablespoons butter
1/2 cup corn syrup
2 tablespoons Crisco
1 large egg
2 large eggs
1 cup all-purpose flour
3 Tablespoons ice water
2 ounces high quality milk chocolate, chopped
1 1/2 cups Diamond Nuts Pecans halved or chopped
1/2 teaspoon salt
1/4 teaspoon fine sea salt
4 Tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 Tablespoons whiskey
Equipment:
food processor
tart form
frying pan
oven
baking sheet
sauce pan
whisk
bowl
pie form
Cooking instruction summary:
In a food processor, combine the flour, cocoa, sugar and salt until blended. Add the butter and shortening and combine until mixture resembles coarse crumbs, about 5 seconds.Add the egg and water and process until the dough forms a ball (just a couple of seconds).Place the dough on a floured surface and roll out to fit into a 9 inch tart pan. Once rolled, place into a prepared tart pan, pressing up the sides of the pan. Bake in a 350° preheated oven for 20 minutes. Remove from the oven and set aside until needed. Keep oven at 350°F. Spread pecans on a rimmed baking sheet and toast 8-10 minutes. Remove and set aside to cool. In a small saucepan over low heat, met butter and chopped chocolate, stirring until smooth; cool.In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, whiskey and salt. Pour the mixture into the prepared crust. Arrange pecans over filling.Place the pie pan on a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled (30 minutes). Cool completely and serve with whipped cream or vanilla ice cream.
Step by step:
1. In a food processor, combine the flour, cocoa, sugar and salt until blended.
2. Add the butter and shortening and combine until mixture resembles coarse crumbs, about 5 seconds.
3. Add the egg and water and process until the dough forms a ball (just a couple of seconds).
4. Place the dough on a floured surface and roll out to fit into a 9 inch tart pan. Once rolled, place into a prepared tart pan, pressing up the sides of the pan.
5. Bake in a 350° preheated oven for 20 minutes.
6. Remove from the oven and set aside until needed. Keep oven at 350°F.
7. Spread pecans on a rimmed baking sheet and toast 8-10 minutes.
8. Remove and set aside to cool. In a small saucepan over low heat, met butter and chopped chocolate, stirring until smooth; cool.In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, whiskey and salt.
9. Pour the mixture into the prepared crust. Arrange pecans over filling.
10. Place the pie pan on a large rimmed baking sheet.
11. Bake until the filling is just set when the pan is jiggled (30 minutes). Cool completely and serve with whipped cream or vanilla ice cream.
Nutrition Information:
covered percent of daily need
