[title subtitle=”RECIPES Pecan Pie Recipe adapted Francine Maroukian / Dough Recipe Catherine Frederick
IMAGE Image AnjelikaGr”][/title]
Catherine’s Favorite Pie Crust – edited to add chocolate
Ingredients
(for the crust)
2 ½ cups all-purpose flour
2 Tbsp. sweet cocoa ( I use Ghirardelli)
1 ¼ tsp. salt
6 Tbsp. unsalted butter, cold & cubed
¾ cup vegetable shortening, cold
½ cup ice water (water with ice, not just cold water)
Method
(for the crust)
Combine flour and salt in large bowl. Add butter and shortening. Use pastry cutter to combine the butter and shortening into the flour mixture until it forms pea-sized bits of dough. (Use two forks if no pastry cutter.)
Add 1 Tablespoon of ice water at a time to the dough, stir after each Tablespoon added. (Don’t add more water than needed. Stop adding when large clumps form, about ½ cup to ¾ cup, but only add in 1 Tablespoon increments.)
Move dough to floured surface. Dough should not be too sticky! Work dough with hands until fats blend and you can form a ball – don’t overwork the dough. Divide in half. Flatten each half into 1″discs. Wrap portions in plastic wrap, refrigerate for at least 2 hours. (Can be made up to 5 days in advance – but be sure it’s covered well with plastic wrap.)
When it’s time to roll out the crust, be sure you are working on a floured surface and use only a small amount of force with your rolling pin. Start rolling from the center out in all directions, turning the dough as you go to ensure it’s even.
Ingredients
(for the pie)
Serves 8
2 large eggs, room temperature
½ cup butter, browned and cooled
¼ cup white sugar
1 cup dark brown sugar
1 Tbsp. all-purpose flour
1 Tbsp. whole milk
½ tsp. kosher salt
3 Tbsp. bourbon
½ cup light corn syrup
1 ½ tsp. pure vanilla extract
2 cups pecans, chopped
4 oz. dark chocolate, chopped (more for drizzle)
Method
(for the pie)
Preheat oven to 400°. In large bowl, beat eggs until they begin to foam. Stir in butter, and brown and white sugar. Whisk to combine, then stir in milk, salt, flour, corn syrup, vanilla and bourbon. Add chopped chocolate and pecans, stir to combine. Pour into prepared crust. Bake 10 minutes, lower oven to 325°, then bake until top is set (about 40-50 minutes). Cool completely. Drizzle with melted chocolate, then slice and serve.
TIP: If turning pie out onto serving platter, be sure and spray your pan with a non-stick spray, I use Wilton Bake Easy. Once pie has cooled, I place a flat surface over the pie, turn it over, gently tap the bottom of the pan to free it, then lift the pie plate off the pie, replacing it with the serving platter. Turn the serving platter back upright, drizzle chocolate over the pie and serve!
