From: The Pleasures of Cooking magazine
The Pastry Shell
Use the Foolproof single-crust pie dough recipe from Cook’s Illustrated
The Filling
5 ounces (140 gr) good quality bittersweet chocolate, broken into pieces
1 cup sugar (213 gr)
1 stick (110 gr) unsalted butter
1 cup light corn syrup (12.25 ounces)
4 large eggs
2 cups pecan halves (230 gr)
1 tbsp dark creme de cacao or brandy (optional)
1 tsp vanilla extract, 2tsp if not using brandy
Garnish
1/2 cup heavy cream
Baking the Pastry Shell
Roll the dough into a 14-inch circle, 1/8″ thick. Place in a 10-inch pie plate. Press it lightly into the bottom and against the sides of the pan. Trim, leaving a 1/2″ overhang. Turn the overhang inside and press to seal. Crimp to form a decorative edge.
Refrigerate the pastry for 20 minutes. Preheat the oven to 425°. Place a baking sheet in the middle shelf of the oven.
Line the pastry shell with aluminum foil and fill it with pie weights. Place the shell on the baking sheet and bake for 10 to 15 minutes, or until the shell is just set but not brown.
While the shell is baking, prepare the filling.
Making the Pie Filling
Pulse the chocolate and sugar with the metal blade four times, then process continuously for one minute, or until the chocolate is finely chopped.
Melt the butter in the corn syrup.
Slowly pour the butter mixture through the feed tube with the motor running and process until the chocolate is completely melted, about 20 seconds, stopping once to scrape down the work bowl.
Add the eggs, pecans, vanilla, and creme de cacao or brandy; pulse 5 times or just until the eggs are incorporated. The pecans should still be in fairly large pieces.
When the shell is partially cooked, remove it from the oven, leaving the baking sheet in place. Remove the aluminum foil with the pie weights. Reduce the oven temperature to 350°.
Pour the filling into the warm pastry shell. Place the pie on the baking sheet and bake for one hour in the center of the 350° oven. Cover the edge of the crust with foil if it begins to get too brown.
Cool to room temperature. Garnish with whipped cream before serving. Makes 10 – 12 servings.
2021 This makes too much for a 9″ deep dish pie pan. Make 3/4 recipe next time. Delicious cold out of the fridge.