• SO NOM NOM

Chocolate Laced Pecan Pie

Pecan pie is good, but a Chocolate Laced Pecan Pie is a delicious trip to Flavortown you will never forget! Take one to your Thanksgiving feast and become the talk of the table! #SoNomNom4U #ChocolateLacedPecanPie #Vegetarian


Crust:

2 cups all purpose of bread flour

3 tsp sugar

1 tsp salt

1TBSP cinnamon

2 tsp nutmeg

2/3 cup butter

4-5 TBSP cold water


Filling:

2/3 cup sugar

5 TBSP butter

1 cup light corn syrup

3 eggs

1 tsp vanilla extract

1 tsp salt

1 cup halved pecans

1/3 cup dark/semi sweet chocolate chips


Possible Garnishes: Whip cream, pecans, chocolate chips/drizzle


To make Pie:

Pre heat Oven to 375°F


Crust:

In large bowl, stir together flour, salt, sugar, cinnamon, and nutmeg. Cut in 2/3 cup butter and blend until it is crumbly. add 4 TBSP water and mix until dough is moist and well formed. If it is too fry, add the last TBSP of water.


Divide dough in half. Shape into 2 balls. Wrap one ball in plastic wrap and put in the refrigerator while you work on other ball.

Flour a large, clean work surface and roll our ball into a 12" circle. It doesn't have to be perfect, but it does have to fit in the 9" pie pan. :-)


Gently fold dough into quarters. Do not press. Now pick up the dough and place the point of fold in the center of the pie pan and unfold.


Filling:

In a stand alone mixer, mix sugar, butter, corn syrup, vanilla, eggs and salt. Mix on medium until everything is well blended. Turn off mixer and gently stir the chocolate chips and pecans with a large spoon.


Pour the filling into the pie crust. Take some extra time to flip the pecans all top side up or to arrange them in a decorative way. Cover the pie with foil, but do it loosely or the top will stick.

Bake for 30 minutes and then check the pie and remove the foil. Bake an additional 15 minutes or until the filling thickens and turns a golden color. If it looks like the pie is browning too quickly and isn't setting, cover it back up with foil while you finish baking it.


Remove from oven and let cool in the refrigerator for at least 5 hours before serving.


Garnish with chocolate dipped pecans, whip cream, chocolate drizzle, or anything you like!

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