Chocolate Pecan Pie with Chocolate Crust
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Martha Stewart Living, November 1996
- Yield Makes 1 nine-inch pie
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Ingredients
- 2/3 cup sugar
- 1 cup light corn syrup
- 4 ounces semisweet chocolate, chopped into 1/2-inch chunks
- 2 tablespoons unsalted butter
- All-purpose flour, for dusting
- Chocolate Crust Dough Chocolate Crust Dough
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecan halves
- 2 tablespoons fresh or dried lavender, for garnish (optional)
- Whipped cream, or creme fraiche
Directions
- Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
- In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
- Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.
- In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.
- Pour filling into crust. Bake 20 minutes. Lower oven temperature to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.
I agree with previous reviewer that nothing in this recipe works. the cust had burnt within 10mins being in the oven and the filling was so sweet that a bite was more than enough. Very disappointing recipe.
I have made this pie several times and I agree with the first part about the corn syrup and sugar. As a trained chef, just looking at the time, I knew that could not be right. I go by 15 minutes. That is more than enough time. it does not take long for that to thicken. The crust is really a pate sucree with chocolate. This dough is tricky because of the egg yolks. If dry, a little water does not hurt. Apart from those things, great pie!
I made a couple changes and it was great!
Crust: too crumbly, solved it by adding 2 tbsps of water.
Corn syrup and sugar: when cooled it was a thick syrup but not rock hard.
Nothing in this recipe works; not the crust and not the filling. I just spent $15 on ingredients the night before a dinner party and now I'm out of luck. This is certainly the last time I use this site for a recipe.
This recipe needs some major editing. Is the part about boiling the corn syrup and sugar for real?? When it cools completely, it's as hard as a rock and can't be added to the eggs. Waste of time (waiting for the sugar/corn syrup to cool) and ingredients.