Skill required: Advanced beginner
Pate Brisee (Crust): 9 inch pie pan. Prepared pie crust - Crimp the edges using your fingers. Freeze the pastry, covered with plastic wrap, for about 15 minutes before pouring in the filling.
Pecan Filling:
1 1/2 cups pecans, toasted and coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 1/2 cup granulated white sugar
1 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract or 1 tablespoon rum or bourbon
1/4 teaspoon salt
1/2 cup whole pecan halves
1. Preheat oven to 350 degrees F. Place the oven rack in the bottom third of the oven.
2. Pecan Filling: To toast Pecans - Place 1 1/2 cups of pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the chopped chocolate. Set aside to cool.
4. In a large bowl, whisk the eggs.
5. Add and whisk in sugar, corn syrup, melted butter, vanilla extract, and salt.
6. Stir in the cooled melted chocolate.
7. Remove the chilled pastry crust from the freezer and evenly distribute the chopped pecans over the bottom of the crust. Pour the filling evenly over the nuts. Arrange the whole pecans in a decorative pattern on top of the filling.
8. Place the pie plate on a baking sheet and bake for about 50 to 60 minutes, or until the filling has puffed but is still wobbly when gently shaken.
9. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or vanilla ice cream.
Yield: one 9-inch pie.
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