Chocolate Pecan Pie
2 cups all-purpose flour
2 tsp granulated sugar
½ tsp salt
1 ½ unsalted butter sticks, cold and diced
¼ cup cold water
1 ½ cups nut (pecan) halves
4 tbsp unsalted butter
3 segments Cortés Chocolate Baking Bar, in pieces
½ cup brown sugar
¾ cup corn syrup
1 tsp vanilla extract
1 pinch salt
- To make the crust, place 2 cups of flour and 2 teaspoons of granulated sugar in a food processor. Add the 1-½ sticks of butter and pulse until you get a mixture with large crumbles. Add cold water until the ingredients are well blended. Form a disk with this mixture and put it in a food storage bag in the refrigerator for at least 1 hour.
- Dust a clean surface with flour and use a rolling pin to stretch the dough.
- Place the crust in a pie pan. Lightly prick the crust with a fork to keep it from bubbling as it bakes.
- Put the crust in the fridge for 20 minutes.
- Preheat the oven to 375 °F.
- Cover the crust edges with aluminum foil or with a pie shield. Place dried beans or pie weights over the crust and bake it for 20 minutes.
- Scatter the nuts on a baking tray and roast them for 5 minutes at 350 °F.
- In a pot, melt the chocolate and butter. Add the brown sugar, eggs, syrup, vanilla, and salt.
- Add the nuts.
- Fill the crust with the nut mixture and bake at 350 °F for 55 minutes or until a toothpick inserted in the center of the pie comes out clean.