I love pecan pie, and really wanted to try this chocolate version. Can I say that I was disappointed? I found it a little too sweet and chocolate-y, but the most dismaying part was that it didn’t have that creaminess that regular pecan pie has – this was quite dense and hard. Tasty, yes, but not what I was expecting. I served it with some soy whipped cream, which worked well.
Chocolate Pecan Pie (from Food&Wine) – I made my own crust, but you can follow their recipe on the website
1 cup flour
1/8 teaspoon salt
6 tablespoons margarine, cold
2 to 3 tablespoons cold water
1 1/2 cups pecan halves
4 tablespoons margarine
6 ounces bittersweet chocolate, broken into pieces
1/2 cup light brown sugar
3 large eggs, lightly beaten
3/4 cup light corn syrup
1 teaspoon vanilla extract
pinch of kosher salt
soy whipped cream, optional
CRUST: Heat oven to 425 degrees F. Combine flour and salt in a large bowl; cut in margarine with fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into a ball; flatten slightly.
Roll out ball of dough on a lightly floured surface into a 12″ circle. Fold into quarters and place into a 9″ pie pan; unfold, pressing firmly against bottom and sides. Trim any overhand, and crimp decoratively. Prick bottom and sides of crust with fork. Bake 8 – 10 minutes until golden. Remove from oven and cool. Reduce oven temperature to 350 degrees F.
FILLING: Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate. In a small microwave-safe bowl, melt the margarine with the chocolate in a microwave oven. Stir until blended and smooth. Scrape the chocolate mixture into a medium bowl and add the brown sugar. Stir in the eggs, corn syrup, vanilla, and kosher salt, then stir in the pecans.
Pour the filling into the pie shell and bake for 40 – 45 minutes, or until set in the center. Let the pie cool completely. Serve with the soy whipped cream.