Tuesday, November 29, 2011

Velvety Chocolate Butter Pecan Pie

Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. --Helen Fields, Springtown, Texas

Velvety Chocolate Butter Pecan Pie


1-1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup cold butter
2 tablespoons butter-flavored shortening
3 to 4 tablespoons ice water
1/2 teaspoon white vinegar
1/4 teaspoon Spice Islands® pure vanilla extract

1 egg
1 tablespoon water

1/2 cup butter
4 ounces bittersweet chocolate, chopped
1-1/4 cups packed brown sugar
3/4 cup light corn syrup
3 eggs, lightly beaten
2 tablespoons molasses
1 teaspoon Spice Islands® pure vanilla extract
1/2 teaspoon salt
1-1/2 cups finely chopped pecans
1/2 cup pecan halves


In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 8 hours or overnight.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.
For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.
Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Velvety-Chocolate-Butter-Pecan-Pie

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