Bittersweet Chocolate Pecan Pie
Use DAGOBA Chocolate to make your own chocolate-hazelnut spread, then sprinkle on shredded coconut or chopped dried fruit.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 3 to 4 tablespoons ice water
- 1 1/2 cups pecan halves or pieces
- 1 1/2 cups DAGOBA CHOCODROPS Premium Chocolate Drops
- 1 tablespoon all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 3 large eggs
- 1/2 cup dark corn syrup
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- To make the pastry crust:
Whisk together the flour and salt in a medium bowl. Cut in the butter with a pastry blender or 2 knives used scissors-fashion, until the butter resembles small peas. Sprinkle 1 tablespoon of the water over the flour mixture, stirring gently with a fork, to distribute the moisture evenly. Continue adding water just until the dough begins to come together when a small bit is pressed between your fingers. Do not overwork the dough. Press the dough together to form a ball and knead lightly. Shape the dough into a disk and chill, wrapped in wax paper, for at least 30 minutes and up to 2 days.
Position a rack in the middle of the oven and preheat the oven to 350°F.
Roll out the dough on a lightly floured surface to a 12 to 13 inch round circle. Transfer the dough to a 9 inch glass pie plate and gently press the pastry against the sides and bottom. Trim the edges 3/4 inch beyond the edge of the plate, turn under, and crimp as desired. Prick all over the bottom and sides with a fork. Press a piece of heavy-duty aluminum foil snugly into the bottom and around the sides of the shell and fill with uncooked rice or beans. Bake for 10 minutes, remove the foil and rice, and bake for 7 minutes longer, or until pale golden brown. Let cool on a wire rack. Reduce the oven temperature to 325°F.
To make the filling:
Toss together the pecans, chocolate and flour in a medium bowl.
With an electric mixer on medium speed, beat together the butter and sugar in a large bowl until light and fluffy. Beat in the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Add the corn syrup, vanilla and salt, and beat just until blended; the mixture may look curdled. Stir in the pecan/chocolate mixture.
Transfer the filling to the pie shell and bake for about 55 minutes, until a wooden pick inserted in the center comes out with just a bit of melted chocolate. The pie should be set around the edges, but still jiggly at the center. Cool the pie completely in the pan on a wire rack. The pie will keep for 2 days at room temperature. Serve cut into wedges.