Chocolate-Pecan Pie

2051_recipe_chocolatepecan.jpg
Yield: Makes one 9 1/2-inch pie

Ingredients

    • All-purpose flour, for work surface
    • 2 large eggs
    • 1/2 recipe Pie Dough (http://www.marthastewart.com/256544/pie-dough)
    • 2 tablespoons unsalted butter, melted
    • 1 teaspoon pure vanilla extract
    • 1/8 teaspoon almond extract
    • 1 cup granulated sugar
    • 1/2 cup light corn syrup
    • 1/2 cup dark corn syrup
    • 2 cups pecan halves
    • 4 ounces bittersweet baking chocolate (such as Ghirardelli 60 percent cacao), chopped

Directions

  1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
  2. In a large bowl, whisk together eggs, butter, and vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.
  3. Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.

http://www.marthastewart.com/356826/chocolate-pecan-pie?center=0&gallery=274980&slide=356826

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