The ultimate dessert for Thanksgiving and Christmas – CHOCOLATE PECAN PIE! This is superbly yummy, easy and looks so pretty, too!
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 every one of them.
Looking forward to 2014 and beyond!
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For the crust:
1/4 cup Pecans, coarsely chopped
1 cup All-purpose Flour
1/4 cup brown Sugar
1/2 teaspoon Salt*
1/4 teaspoon Baking Powder
8 Tablespoons cold unsalted Butter, sliced into 8 parts
*Preferably sea salt, if you can find it.
*If pressed for time, a store-bought pie crust may be substituted.
Handy tool: Food processor
Preheat the oven to 350F.
Butter a 9-inch pie pan.
In a food processor, mix the flour, sugar, salt, baking powder, and the pecans until fine. Add the butter and pulse just until everything is combined. If you don’t have a food processor, simply ground the pecans and mix with the flour, sugar, salt and baking powder. Cut in the butter by using a pastry cutter until the mixture resembles small crumbs. Alternatively, use a pre-made pie crust instead of doing one from scratch (though the above crust is yummy and worth the effort!). Spread the mixture evenly into the prepared pie pan, patting the dough along the sides of the pan. Bake for 5-6 minutes. Set aside to cool. Make the pie filling.
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
1 teaspoon pure Vanilla extract
5 ounces, dark eating chocolate (60-70 % Cocoa), melted
2 cups Pecans
*preferably Sea Salt, if you can find it.
In a bowl, mix the melted butter, sugar and salt. Add the eggs, vanilla extract, and the chocolate and quickly stir to combine.
Pour the mixture into the prepared crust. Arrange the pecans in a pattern circular pattern.
Bake for 40-45 minutes or until the edges are set though the middle may still be jiggly. Cool completely before slicing. Please enjoy!
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