Double Chocolate Pecan Pie

The Robber and R and I made this and ate a bit rather quickly out of the oven, but as the pie lasted for a few days and slowly carmelized it just got better and better producing this amazing chocolate carmel at the edges. I think the Robber would prefer just a plain pecan pie over this pie but I think that is because he only ate it warm. I like the idea of this pie because it provides an opportunity to make a chocolate pie that isn't as over the top as the chocolate cream pies I've had. Definitely a pie I would make again, though given my pie repertoire and the Robber's strong preference for coconut cream, it might be a while. (Unless I can sneak this in at Thanksgiving.)

From Williams Sonoma by way of Annie:

http://annies-eats.net/2009/11/23/double-chocolate-pecan-pie/

Ingredients:

For the crust:

1¼ C. all-purpose flour

1 T. sugar

¼ tsp. salt

8 T. cold, unsalted butter, cut into medium cubes (about 16 pieces)

3 T. ice cold water

For the filling:

3 T. unsalted butter, cut into 1-inch pieces

¾ C. packed dark brown sugar

½ tsp. salt

2 large eggs

½ C. corn syrup

1 tsp. vanilla extract

1 C. pecans, toasted and chopped into small pieces (or not)

3 oz. semi-sweet chocolate, coarsely chopped

3 oz. bittersweet chocolate, coarsely chopped

Directions:

1. To make the crust, combine the flour, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix briefly to combine. Add the cubes of butter to the bowl and mix on low speed until the texture resembles coarse cornmeal and the largest chunks of butter are not much larger than peas. Add the water to the bowl and mix on low speed just until the dough comes together.

2. Form the dough into a disc, wrap tightly with plastic wrap, and refrigerate for about 30 minutes or until chilled.

3. On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

4. Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown.

5. While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed.

6. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans.

7. As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.

8. Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours.