Ingredients Jump to Instructions ↓

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

  2. 1/3 c Unsalted butter; chilled

  3. 1 tb Sugar

  4. 1 pn Salt

  5. Ice water Filling: 1/2 c Unsalted butter

  6. 1/2 c Sugar

  7. 12 oz Semisweet chocolate chips

  8. 2 oz Unsweetened chocolate;

  9. -chopped 1 1/2 c Dark corn syrup

  10. 1 tb Vanilla extract

  11. 1/4 ts Salt

  12. 8 Eggs

  13. 3 c Toasted pecan halves

  14. 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. When chilled, roll out into a 15-inch circle about 1/8 inch thick. Place in 9-inch tart pan with removable bottom. Press into bottom and sides of pan. Trim off excess dough leaving a

  15. 1 inch overhang. Turn inside and crimp edge. Cover loosely and chill

  16. 30 minutes. Preheat oven to

  17. 325 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

  18. 6 ounces chocolate chips over pecans. Slowly pour batter over all. Bake pie for 1 hour. Reduce temp to

  19. 300 degrees. Bake another

  20. 40 minutes. Remove pie from oven and cool to room temp. Chill

  21. 1 hour before cutting. THE DESSERT SHOW SHOW

  22. 3050 --


Send feedback