Chocolate Pecan Pie with Chocolate Crust
Martha Stewart Living, November 1996
- Yield Makes 1 nine-inch pie
- 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 (http://www.marthastewart.com/256700/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
- 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.
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