Saturday, November 24, 2007
Bittersweet Chocolate Pecan Pie
I made this pie (from Gourmet magazine) for our day-after-Thanksgiving celebration with my family this year. It couldn't have been easier to put together, and i was very happy with the results. Its a kind of sophisticated take on a familiar comfort food, and I love how the bitter undertones wake the other flavors up and bring them out. Bill scarfed the last of this pie for lunch the next day and he normally has a pretty serious pecan pie aversion. I'll be making this again.
1 (3 1/2 to 4-ounces) fine-quality 60% - 70%-cacao bittersweet chocolate bar, finely chopped
2 cups pecan halves (7 ounces), toasted and cooled
3 large eggs
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup dark corn syrup
Preheat oven to 375°F with rack in middle.
Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat. (Or melt it in a bowl in the microwave, in 20 second intervals.)
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.