Chocolate Pecan Pie

Chocolate Pecan Pie

INGREDIENTS

Crust

2 cups all-purpose flour

2 tsp granulated sugar

½ tsp salt

1 ½ unsalted butter sticks, cold and diced

¼ cup cold water

Filling

1 ½ cups nut (pecan) halves

4 tbsp unsalted butter

3 segments Cortés Chocolate Baking Bar, in pieces

½ cup brown sugar

3 eggs

¾ cup corn syrup

1 tsp vanilla extract

1 pinch salt

PROCEDURE

Crust

1. 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.
2. Dust a clean surface with flour and use a rolling pin to stretch the dough.
3. Place the crust in a pie pan. Lightly prick the crust with a fork to keep it from bubbling as it bakes.
4. Put the crust in the fridge for 20 minutes.
5. Preheat the oven to 375 °F.
6. 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.

Filling

1. Scatter the nuts on a baking tray and roast them for 5 minutes at 350 °F.
2. In a pot, melt the chocolate and butter. Add the brown sugar, eggs, syrup, vanilla, and salt.
3. Add the nuts.
4. 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.