May 20, 2014

Dark Chocolate Pecan Pie

I have mad skills when it comes to making pie crusts and pizza dough, don't ask me how because I don't measure anything and I don't regulate temperature. I wing that shit like I wing everything else in life. My dearest Boopsy this past week said he wanted pecan pie, I thought it was a perfect recipe to debut on this here blog... this here blog of mine. It also coincided perfectly with birthday shenanigans for my friend, so it must have been fate!

I have never made a pecan pie, and I have never eaten a pecan pie... also, I have about a 40% success rate with my culinary experiments, so what could go wrong here? 

The recipe I used was adapted from Joy the Baker's Bourbon Pecan Pie.
For the crust:
1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
1 1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/3 cup cold buttermilk

(Note: I would not use this crust recipe again. The buttermilk was kind of "eh" in my opinion)

To make the crust, in a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture.  Quickly break the butter down into the flour mixture. Create a well in the mixture and pour in the buttermilk.  Use a fork to bring the dough together. I used my mixer to bring it all together, then my hands. I prefer to mix dough with my hands, I feel like it brings it all together much nicer. Try to moisten all of the flour bits.  Add a more buttermilk if necessary; however, you do not want the dough to be outwardly wet so add only a small bit at a time. 

Work the dough into an obelisk and wrap in plastic wrap. Put the dough in the refrigerator to chill for at least an hour.

To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter.  Transfer it to a pie pan.  Trim the edge almost even with the edge of the pan.  Fold the edges under and crimp with your fingers or a fork.  Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

1 cup granulated sugar
1 cup plus 2 tablespoons dark corn syrup
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons bourbon ** I left this out, mostly because I didn't have any bourbon**
1/3 cup melted unsalted butter
1 heaping cup chopped pecans
3 ounces coarsely chopped dark chocolate

To make the filling, in a medium bowl whisk together sugar, corn syrup, salt, eggs, vanilla extract, and unsalted butter.  Whisk until well combined.  The mixture will be thick and syrupy.

Pour filling into the chilled pie crust

Sprinkle chocolate and pecans on top of filling.

Place pie on a rimmed baking sheet and place in the oven.  Pie will bake for about 45 to 55 minutes. You’ll know it’s done when the pie no longer jiggles in waves, but is rather puffed and jiggles uniformly. I baked this for 55 minutes, do not do what I did. 55 minutes was too long. I should have gone with 45 minutes. The crust was a little over cooked.

Remove from the oven and allow to cool to room temperature before refrigerating.  I think this pie is best served cold the following day.  
I don't always eat pecan pie, but when I do, I do it from the pie pan with a fork.
Amazingly, this pie was not part of my 60% failure rate. It was delicious.