Ok, I wanted 2013 to end with a big bang and I also wanted to welcome 2014 with something big, therefore I have decided to write this delicious recipe as my final post for the year. I love nuts and chocolate, so it is but appropriate to make a dessert that has both - CHOCOLATE PECAN PIE!
I honestly don't know if there's anything else that sounds as yummy as that combination! I leave that judgment to you so without further ado, here's a super-scrumptious dessert that is the fitting end to what has been a truly wonderful year for blogging! Thank you so much dear readers for your continued support and loyalty to our blog. I wouldn't still be blogging if not for your amazing help and encouragement. I hope you enjoyed all the posts of 2013 as much as I enjoyed writing each and everyone of them.
Looking forward to 2014 and beyond!
For the crust:
1/4 cup Pecans
1 cup All-purpose Flour
1/2 cup brown Sugar
1/4 teaspoon Baking Powder
6 Tablespoons unsalted Butter, sliced into 6 parts
*Preferably sea salt, if you can find it.
Handy tool: Food processor
Preheat the oven to 350F. Place the pecans on a baking sheet and toast in the oven for about 8-10 minutes or until nicely browned. You can also dry-fry (roast) the pecans on the stove top using a small skillet. Just be careful not to burn it.
Grease or butter a 9-inch pie pan/plate.
In a food processor, mix the flour, sugar, salt, baking powder and the toasted pecans until coarse. Add the butter and pulse until everything is combined.
Spread the mixture evenly into the prepared pie plate, patting the dough along the sides of the pan. Bake for 15 minutes. Allow to cool.
For the Pie Filling:
1 stick (1/2 cup) unsalted Butter, melted
1/2 cup brown Sugar
3/4 teaspoon Salt*
2 Eggs, room temperature
3/4-1 teaspoon pure Vanilla extract (optional)
2 cups Pecans
5 ounces, dark eating chocolate (60-70 % Cocoa), coarsely chopped
*preferably Sea Salt, if you can find it.
In a bowl, mix the melted butter, sugar and salt. Add the eggs, vanilla extract (if using) pecans and the chopped chocolate and quickly stir to combine.
Pour the mixture into the cooled crust. You can opt to re-arrange the pecans in a pattern like I did but if you're in a hurry, this is unnecessary. You can just dump all in the crust.
Bake for 25 minutes. Cool completely before slicing. Please enjoy!