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Name: Double Chocolate Pecan Pie
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 1
Cuisine: not set
Ingredients: Chocolate Crust; 1 1/2 cups all-purpose flour; 2 Tbsp. sugar; 2 Tbsp. unsweetened cocoa; 1/4 tsp. salt; 1/2 cup cold unsalted butter, cubed; 4-5 Tbsp. ice-cold water; Filling; 1 1/3 cups dark chocolate chips, divided; 3 large eggs; 1/4 cup, plus tbsp. salted butter, melted; 3/4 cup dark corn syrup; 1/2 cup packed light brown sugar; 1/4 cup sugar; 1 Tbsp. flour; 1 Tbsp. vanilla; 1/2 tsp. salt; 1 cup chopped toasted pecans; 3/4 cup pecan halves (not toasted)

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INGREDIENTS

Chocolate Crust
1 1/2 cups all-purpose flour
2 Tbsp. sugar
2 Tbsp. unsweetened cocoa
1/4 tsp. salt
1/2 cup cold unsalted butter, cubed
4-5 Tbsp. ice-cold water
Filling
1 1/3 cups dark chocolate chips, divided
3 large eggs
1/4 cup, plus tbsp. salted butter, melted
3/4 cup dark corn syrup
1/2 cup packed light brown sugar
1/4 cup sugar
1 Tbsp. flour
1 Tbsp. vanilla
1/2 tsp. salt
1 cup chopped toasted pecans
3/4 cup pecan halves (not toasted)

INSTRUCTIONS

Step 1

To prepare the Chocolate Crust: Pulse flour, sugar, cocoa, and salt in a food processor until combined, 3 or 4 times. Add cold butter, and pulse until mixture resembles small peas, 8 to 10 times. Add 4 tablespoons of the water, 1 at a time, and pulse just until moist clumps form and mixture begins to form a ball, 8 to 10 times. (If necessary, add up to 1 tablespoon more ice-cold water, and pulse until desired consistency is reached.) Gather dough into a ball, and flatten into a disk. Wrap in plastic wrap, and chill until firm, about 1 hour.

Step 2

Preheat oven to 325°F. Roll dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

Step 3

To prepare the Filling: Sprinkle 1 cup of the chocolate chips evenly over bottom of piecrust. Whisk eggs in a large bowl until frothy. Add melted butter, and whisk until fully incorporated. Whisk in syrup, sugars, flour, vanilla, and salt. Stir in chopped toasted pecans. Pour mixture over chocolate chips in piecrust. Arrange pecan halves evenly over mixture.

Step 4

Bake in preheated oven until set around edges and slightly wobbly in center, 55 minutes to 1 hour, tenting with aluminum foil after 35 to 40 minutes. Cool completely before slicing, about 3 hours.

Step 5

Place remaining 1/3 cup chocolate chips in a microwavable bowl, and microwave on medium (50% power) until melted, 1 minute to 1 minute and 30 seconds, stirring every 30 seconds. Drizzle over pie.

NOTES

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Double Chocolate Pecan Pie

Chocolate Crust
1 1/2 cups all-purpose flour
2 Tbsp. sugar
2 Tbsp. unsweetened cocoa
1/4 tsp. salt
1/2 cup cold unsalted butter, cubed
4-5 Tbsp. ice-cold water
 Filling
1 1/3 cups dark chocolate chips, divided
3 large eggs
1/4 cup, plus tbsp. salted butter, melted
3/4 cup dark corn syrup
1/2 cup packed light brown sugar
1/4 cup sugar
1 Tbsp. flour
1 Tbsp. vanilla
1/2 tsp. salt
1 cup chopped toasted pecans
3/4 cup pecan halves (not toasted)

Step 1
To prepare the Chocolate Crust: Pulse flour, sugar, cocoa, and salt in a food processor until combined, 3 or 4 times. Add cold butter, and pulse until mixture resembles small peas, 8 to 10 times. Add 4 tablespoons of the water, 1 at a time, and pulse just until moist clumps form and mixture begins to form a ball, 8 to 10 times. (If necessary, add up to 1 tablespoon more ice-cold water, and pulse until desired consistency is reached.) Gather dough into a ball, and flatten into a disk. Wrap in plastic wrap, and chill until firm, about 1 hour.

Step 2
Preheat oven to 325°F. Roll dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

Step 3
To prepare the Filling: Sprinkle 1 cup of the chocolate chips evenly over bottom of piecrust. Whisk eggs in a large bowl until frothy. Add melted butter, and whisk until fully incorporated. Whisk in syrup, sugars, flour, vanilla, and salt. Stir in chopped toasted pecans. Pour mixture over chocolate chips in piecrust. Arrange pecan halves evenly over mixture.

Step 4
Bake in preheated oven until set around edges and slightly wobbly in center, 55 minutes to 1 hour, tenting with aluminum foil after 35 to 40 minutes. Cool completely before slicing, about 3 hours.

Step 5
Place remaining 1/3 cup chocolate chips in a microwavable bowl, and microwave on medium (50% power) until melted, 1 minute to 1 minute and 30 seconds, stirring every 30 seconds. Drizzle over pie.

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Nutrition

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Serving Size: 1 Serving (1023g)
Recipe Makes: 1 Servings

Calories: 3582
Calories from Fat: 1803 (50%)

Amt Per Serving		% DV

	Total Fat 200.3g	267 %
	Saturated Fat 23.9g	119 %
	Monounsaturated Fat 111.3g
	Polyunsanturated Fat 51.6g
Cholesterol 1269mg		390 %
Sodium 17032.6mg		587 %
Potassium 1768.7mg		47 %
Total Carbohydrate 401.8g		118 %
	Dietary Fiber 26.9g	108 %
	Sugars, other 374.9g
Protein 80g		114 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3582

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