Chocolate Pecan Pie
2 cups pecans
3⁄4 cup dark brown sugar
2⁄3 cup corn syrup
11⁄2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted
1⁄2 teaspoon salt
3⁄4 cup semisweet chocolate chips
2 tablespoons St. Francis Port
- Preheat oven to 375°F. Toast pecans in oven for about 6-8 minutes, remove and chop coarsely.
- In a large bowl, lightly beat eggs, then combine brown sugar, salt, vanilla extract, corn syrup, melted butter, and port.
- Fold in the chocolate chips and pecans then pour the filling into your pie shell.
- Bake on a hot baking sheet for 50 minutes on the boom rack of the oven. Check to make sure the crust doesn’t get too dark; otherwise use a crust protector or aluminum foil to halt the browning.
- Cook until the center of the pie is set and no longer jiggles. Let pie cool to room temperature on a cooling rack.
11⁄3 cups all-purpose flour
1⁄4 teaspoon salt
2 teaspoons sugar
4 ounces unsalted chilled butter, cubed
1⁄3 cup ice water
- Pulse our, salt and sugar in a food processor. Add chilled butter a little at a time to incorporate into the dry ingredients then add water to incorporate quickly into the dough.
- Remove dough from the food processor and onto a floured work surface. Knead the dough
2-3 times to fully distribute the added water.
- Wrap in plastic and refrigerate for 20 minutes. Lightly our a work surface and roll out the dough into a 12 inch round.
- Place the dough into a 9-inch pie plate. Trim the edges to about an inch overhang and fold the dough back under and crimp with the thumb to decorate. Refrigerate with plastic wrap until rm.