A pie so rich and delicious it will keep you coming back for more!
Double-chocolate Thanksgiving-day tragedy
While searching for a pecan pie to make for Thanksgiving dinner this year, I came across this delicious Double Chocolate Pecan Pie recipe on Annie's Eats. Chocolate and pecans in a pie?! Love it! I spent a portion of my morning on Thursday putting my love into this thing. It smelled fantastic! I knew it would be a Thanksgiving-Day hit.
We loaded up our boys, and our food, and headed to my sister-in-law's house for dinner. When we arrived, I placed the pie on the top of the trunk. Do you see where this is heading? I opened the back door to get Sammy out of his car seat and just as I pulled his arm through the chest strap....CRASH! I looked up at my husband through the opposite side of the car and he shot me a look of sadness.
When I told my mother-in-law what had happened, she said, "Come on, let's go taste it! We're not letting it go to waste." So there we were, the two of us, squatted down alongside the curb, scraping up bits of pie and eating it. Yes, I ate chocolate pecan pie from a curb on Thanksgiving Day. With no shame.
I'm glad she urged me back outside because it helped to ease some of the pain. Also because it was good to know that the pie tasted as fantastic as it had smelled. I walked back inside with a pie chunk in my hand, munching what I could before we started with the turkey. I'm just sad I didn't get to eat a bigger piece. Or share it with my family.
In a food processor, pulse together:
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
Add 8 tablespoons unsalted butter (cut into cubes) and process until the mixture resembles coarse meal. Sprinkle with 3 tablespoons of ice water and process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until chilled, 30 minutes.
Roll the chilled dough into a 12-inch round between two pieces of wax paper. Remove one piece of wax paper and transfer the dough to a 9-inch pie plate by pressing the dough to shape around the inside of the pie plate and pulling the second sheet of wax paper carefully away.
Trim the edges as necessary and create a fluted pattern using your fingers. Freeze the dough-lined pie plate until firm and very cold, 30 minutes.
Preheat the oven to 375 degrees F. Remove the pie plate from the freezer and bake for 30 minutes, until the dough is golden.
While the dough is baking, prepare the filling. In a medium saucepan, melt 3 tablespoons unsalted butter over low to medium heat. Remove from the heat and add:
3/4 cup dark brown sugar
1/2 teaspoon salt
Stir until the butter is absorbed. Beat in:
2 large eggs
1/2 cup corn syrup
1 teaspoon vanilla extract
Return to the burner and heat, stirring occasionally, until the mixture is warmed through, about 130 degrees F. Remove from heat stir in 1 cup of pecan halves.
Remove the pie shell from the oven and lower the oven temperature to 275 degrees F. Pour the filling into the pie shell and top with:
3 ounces semi-sweet chocolate, chopped
3 ounces bittersweet chocolate, chopped
Bake for 60 minutes, or until the pie is soft like gelatin. Allow the pie to cool for at least 4 hours before serving.