Chocolate Pecan Pie
BY Joe Cabralez
Ingredients
Crust:
1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 large egg
Additional flour, for rolling the dough
Filling:
1 tablet (3 1/3 ounces) Abuelita® chocolate, chopped
2 tablespoons butter
1/2 cup light corn syrup
1 cup dark corn syrup
3 large eggs
1/2 teaspoon salt
2 tablespoons coffee-flavored liqueur
1 1/2 cups pecans
1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 large egg
Additional flour, for rolling the dough
Filling:
1 tablet (3 1/3 ounces) Abuelita® chocolate, chopped
2 tablespoons butter
1/2 cup light corn syrup
1 cup dark corn syrup
3 large eggs
1/2 teaspoon salt
2 tablespoons coffee-flavored liqueur
1 1/2 cups pecans
Crust:
In food processor, place 1 1/4 cups flour, the sugar and 1/8 teaspoon salt; cover and process until combined. Add the butter; process until it looks like yellow cornmeal mixed with bean-sized bits of butter, about 10 pulses. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Place dough on work surface; form dough into thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. On lightly floured work surface, roll dough into 12-inch circle about 1/8 inch thick. Grease 9-inch pie plate. Gently fit dough in bottom and up side of pie plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim; refrigerate until chilled, about 1 hour.
Filling:
Move oven rack to lowest position. Heat oven to 350 degrees F. In small microwavable bowl, microwave chocolate and butter uncovered on high 1 to 2 minutes (until it melts).
In food processor, place 1 1/4 cups flour, the sugar and 1/8 teaspoon salt; cover and process until combined. Add the butter; process until it looks like yellow cornmeal mixed with bean-sized bits of butter, about 10 pulses. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Place dough on work surface; form dough into thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. On lightly floured work surface, roll dough into 12-inch circle about 1/8 inch thick. Grease 9-inch pie plate. Gently fit dough in bottom and up side of pie plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim; refrigerate until chilled, about 1 hour.
Filling:
Move oven rack to lowest position. Heat oven to 350 degrees F. In small microwavable bowl, microwave chocolate and butter uncovered on high 1 to 2 minutes (until it melts).