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Nut: Black Bottom Chocolate Pecan Pie

Source of Recipe

Wanda's Pie in the Sky Cookbook


List of Ingredients

FOR THE CRUST:

1 recipe Single Crust Pastry (recipe follows)

FOR THE FILLING:

4 eggs

1/2 cup granulated sugar

3/4 cup brown sugar

1/2 tsp. salt

2/3 cup corn syrup

2/3 cup whipping cream

1 tsp. vanilla extract

1/3 cup brandy

1/4 cup butter, melted

1 1/2 cups pecan halves

FOR THE TOPPING:

1/2 cup whipping cream

4 oz. semisweet chocolate, coarsely chopped

1 Tbsp. corn syrup




Recipe

For the Crust: Preheat the oven to 375 degrees (190 degrees C). Prepare the pastry as directed. Cool completely before filling.

For The Filling: Reduce the oven temperature to 350 degrees (175 degrees C). Using an electric mixer or whisk, beat the eggs, both the sugars, salt and syrup until combined but not frothy. Stir in the whipping cream, vanilla, brandy, melted butter and pecans. Pour into the prepared crust. Bake for 50 to 60 minutes, until the filling is set and slightly puffed in the center. Cool completely before topping.

For The Topping: Place a small saucepan over medium heat, and cook the cream until bubbly. Remove from the heat, stir in the chocolate and let sit for 10 minutes. Add the corn syrup and stir until smooth. Allow to cool until slightly thickened but still very shiny.

Using a teaspoon, dot the topping over the cooled pie and swirl decoratively. Serve at room temperature or slightly chilled. Store refrigerated for up to 5 days.

---Single Crust Pastry---

Makes pastry for one 10-inch single crust pie



This is an all-purpose pastry-perfect for pies, tarts and turnovers, as well as for savory items such as quiche or meat pies.

1 1/2 cups all-purpose flour

1/4 tsp. salt

1/3cup cold butter, cut into 1/2 inch pieces

1/3 cup shortening (CRISCO), cut into 1/2 inch pieces and frozen for 15 minutes

1/4 cup cold water

Make sure all the ingredients are as cold as possible.

Using a food processor or a pastry cutter and a large bowl, combine the flour, salt, butter and shortening. Process or cut in until the mixture resembles coarse meal and begins to clump together.

Sprinkle with the water, let rest for 30 seconds and then either process very briefly or cut with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl.

Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

Allow the dough to warm slightly at room temperature if it is too hard to roll.

On a lightly floured board, roll the disk to a thickness of 1/8 inch.

Cut a circle about 1 1/2 inches (3.8 cm) larger than the pie plate. Transfer the pastry to the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs about 1/2inch over the plate. Flute the edges. Use as directed in recipe.