This unique cocoa crust is great for making regular pies or tartlets. The chocolate pecan filling is rich, gooey, and not to sweet. This is the perfect way to finish a rich meal that contains hearty, slightly acidic ingredients like tomatoes. Serve with a dollop of crème fraiche, sour cream, whipped cream, or ice cream to garnish. This pie tastes better as it sits and flavors are allowed to combine. I like to store it in the refrigerator and reheat it slightly before serving.
Ingredients:
For the crust:
1 1/4 cups unbleached, all-purpose flour
2 tablespoons unsweetened cocoa powder
6 tablespoons unsalted butter, chilled
3 large egg yolks
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
For the filling:
2/3 cup sugar
3/4 cup light corn syrup
4 ounces semisweet chocolate, chopped into 1/2-inch pieces
2 tablespoons unsalted butter
3 large eggs
1 teaspoon pure vanilla extract
2 cups pecan halves
1/2 teaspoon cinnamon
For the whipped topping (optional):
1 cup heavy whipping cream
1/3 cup confectioners’ sugar
1 teaspoon pure vanilla extract
For the crust:
1 1/4 cups unbleached, all-purpose flour
2 tablespoons unsweetened cocoa powder
6 tablespoons unsalted butter, chilled
3 large egg yolks
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
For the filling:
2/3 cup sugar
3/4 cup light corn syrup
4 ounces semisweet chocolate, chopped into 1/2-inch pieces
2 tablespoons unsalted butter
3 large eggs
1 teaspoon pure vanilla extract
2 cups pecan halves
1/2 teaspoon cinnamon
For the whipped topping (optional):
1 cup heavy whipping cream
1/3 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Preparation:
Add flour, cocoa powder and cocoa powder in a small bowl. Using a fork, cut in the butter. Add the egg yolks, salt, and vanilla, and mix to combine. Continue to mix until no lumps of butter remain. On a lightly floured surface, knead until smooth, about 1 minute. If dough does not stick together, add water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic, chill for 30 minutes. Make the filling by combining sugar and corn syrup in a medium saucepan over medium high heat. Stir to combine and allow the sugar to dissolve. Bring the mixture to a boil, then reduce the heat to low. Simmer for 2 minutes. Set aside and allow to cool completely. When the mixture is cool, melt 2 ounces of the chocolate with the butter in a double boiler. Set aside to cool. Preheat oven to 400F degrees. On a lightly floured surface, roll out the chocolate crust dough to a 13-inch circle, or until it is about 1/8 inch thick. Coat a 9-inch pie pan with cooking spray. Place dough in pan and crimp the edges. In a large bowl, beat eggs until foamy. Add reserved chocolate and corn syrup mixtures, stir in the vanilla, pecan halves, and cinnamon. Pour filling into the crust and bake for 20 minutes. Lower the oven temperature to 350F degrees and bake for 15 minutes, or until filling has set. Allow to cool 1 1/4 hours, cut and serve with whipped cream.
Add flour, cocoa powder and cocoa powder in a small bowl. Using a fork, cut in the butter. Add the egg yolks, salt, and vanilla, and mix to combine. Continue to mix until no lumps of butter remain. On a lightly floured surface, knead until smooth, about 1 minute. If dough does not stick together, add water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic, chill for 30 minutes. Make the filling by combining sugar and corn syrup in a medium saucepan over medium high heat. Stir to combine and allow the sugar to dissolve. Bring the mixture to a boil, then reduce the heat to low. Simmer for 2 minutes. Set aside and allow to cool completely. When the mixture is cool, melt 2 ounces of the chocolate with the butter in a double boiler. Set aside to cool. Preheat oven to 400F degrees. On a lightly floured surface, roll out the chocolate crust dough to a 13-inch circle, or until it is about 1/8 inch thick. Coat a 9-inch pie pan with cooking spray. Place dough in pan and crimp the edges. In a large bowl, beat eggs until foamy. Add reserved chocolate and corn syrup mixtures, stir in the vanilla, pecan halves, and cinnamon. Pour filling into the crust and bake for 20 minutes. Lower the oven temperature to 350F degrees and bake for 15 minutes, or until filling has set. Allow to cool 1 1/4 hours, cut and serve with whipped cream.