Serves8
- Active time:40 min
- Start to finish:3 hr (includes making pastry)
November 2007
Here we’ve taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance of pecans makes for a supremely satisfying filling.
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1
(3 1/2- to 4-oz) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped
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Pastry dough
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2
cups
pecan halves (7 oz), toasted and cooled
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3
large eggs
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1/3
cup
packed light brown sugar
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1
teaspoon
pure vanilla extract
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1/4
teaspoon
salt
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3/4
cup
dark corn syrup
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Preheat oven to 375°F with rack in middle.
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Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
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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.
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Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
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Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
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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.
Cooks’ note: Pie can be baked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a 350°F oven until warm, about 10 minutes.
