Chunky Chocolate Pecan Pie

Title: Chunky Chocolate Pecan Pie

Categories: Pies, Chocolate

Yield: 1 servings

Pastry:

1 3/4 c All-purpose flour (divided)

1/3 c Unsalted butter; chilled

and cut into pieces

1 tb Sugar

1 pn Salt

Ice water

Filling:

1/2 c Unsalted butter

1/2 c Sugar

12 oz Semisweet chocolate chips

(divided)

2 oz Unsweetened chocolate;

-chopped

1 1/2 c Dark corn syrup

1 tb Vanilla extract

1/4 ts Salt

8 Eggs

3 c Toasted pecan halves

Pastry: Mix 1 1/4 cups flour, butter, sugar and salt

together with electric mixer. Beat on low for 5 minutes

until mixture is crumbly. Add ice water by spoonfuls while

mixer is running on low speed until a dough forms. Remove

dough from bowl and place on board lightly covered with

flour. Knead into a smooth dough ball. Flatten into a disk.

Cover with plastic and chill a few hours.

15-inch circle about inch thick. Place in 9-inch tart pan with removable bottom.

Press into bottom and sides of pan. Trim off excess dough

leaving a 1 inch overhang. Turn inside and crimp edge.

30 minutes. Preheat oven to

degrees.

Filling: Heat butter and sugar in saucepan over

medium-high heat, stirring constantly. Bring to a boil.

Cook a few minutes. Remove from heat. Pour into mixing bowl

and add half the chocolate chips and all the unsweetened

chocolate. Stir until chocolate has melted. Add dark corn

syrup, vanilla and salt. Beat in eggs using electric mixer

on medium speed one at a time. Beat until mixture is smooth.

Place pastry shell on baking sheet. Evenly sprinkle

pecan halves over bottom of pastry. Sprinkle remaining 6

ounces chocolate chips over pecans. Slowly pour batter over

1 hour. Reduce temp to

300 degrees. Bake

another 40 minutes. Remove pie from oven and cool to room

temp. Chill 1 hour before cutting. THE DESSERT SHOW SHOW

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