Chocolate Pecan Pie

Pizza isn't just about savory ingredients, its also about being sweet which is why it is important to try out a chocolate pecan recipe turned into a pizza! Of course, this pie remains a pie, we just have to shape it a little to give it a little boost of the pizza figure. 

For dough:
2 cups all-purpose flour plus more for dusting
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1-1/2 sticks (6 ounces) cold unsalted butter, cubed
1/4 cup ice water

For filling:
1-1/2 cups pecan halves
4 tablespoons unsalted butter
6 ounces bittersweet chocolate, roughly chopped
1/2 cup light brown sugar
3 large eggs, lightly beaten
3/4 cup light corn syrup
1 teaspoon vanilla extract
Confectioners’ sugar, for serving

  1. In a food processor, pulse the flour, sugar and salt until mixed. Add the butter and pulse until it resembles the size of peas. With the motor running, pour the water through the feeder tube and process until the dough has formed. Pat the dough into a 1-inch-thick disk and cover with plastic wrap. Let the dough rest in the refrigerator for at least 1 hour or overnight.
  2. Take the dough out of the refrigerator and let it warm slightly. On a well-floured work surface, roll out the dough into a 1/8-inch thick circle about 12 inches in diameter. Transfer the dough to a 9-inch pie plate. Trim the overhang to 1-1/2 inches using scissors. Fold under and crimp the dough at the edge to create a border. Place the pie shell in the refrigerator for 30 minutes.
  3. Preheat the oven to 375 degrees F. Prick the bottom and sides of the pie shell with a fork. Line the shell with aluminum foil and fill with pie weights or dried beans. Fold over the foil to expose the sides of the shell. Bake for 25 minutes until the pie has started to turn golden brown. Remove the foil and weights and bake for an additional 15 minutes.
  4. Reduce the oven temperature to 350 degrees F. On a foil-lined sheet pan, toast the pecans 5 minutes.
  5. To make the filling, bring 1 inch of water to a low simmer in a medium saucepan. Place the butter and chocolate in a heatproof bowl over the saucepan without the water touching the bottom of the bowl. Stir frequently until the mixture is fully melted. (Alternatively, melt the butter and chocolate in the microwave in 30-second blasts stirring to distribute the heat.)
  6. Add the sugar, eggs, corn syrup and vanilla extract to the chocolate mixture. Fold in the pecans and transfer the filling to the pie shell. Bake the pie for 45-50 minutes until the center is set. Let the pie cool completely and sprinkle with confectioners’ sugar before serving.

Posted by Diane Araga, on December 27, 2013 at 10:00 AM