PASTRIES & VARIATIONS: If you like pecan pies, you'll be delighted with this version of that delicious dessert.

CHOCOLATE PECAN PIE:

 

 

 

1 quantity of short-short sweet pastry, see recipe

filling:

    1 ½ cups pecan halves                                            

    4 tbsp. unsalted butter

    6 oz butter-sweet chocolate                        

    ½ cup light brown sugar

    3 large eggs, lightly beaten                          

    ¾ cup corn syrup

    1 tsp. vanilla extract                                    

    pinch of salt

 

 

 

Roll dough out, between 2 large pieces of wax paper, to roughly ¼-inch thickness to fit a 9-inch flan plate with removable bottom, or a quiche pan.  Refrigerate for 30 minutes before using.

 

Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 5 minutes. Remove and cool slightly.

 

In a saucepan, melt chocolate and butter together. Add sugar, corn syrup, eggs, vanilla and salt and mix in well. Stir in pecans to make into filling. 

 

Increase oven temperature to 375 degrees F. Line pie crust with wax paper and fill it with baking beans or rice. Bake “blind” for 10 to 12 minutes. Remove rice and wax paper and bake 5 to 10 minutes more. Remove shell from oven.

 

Pour filling over half-baked crust.  Return pie to oven and bake for 45 to 50 minutes more; or until filling is set in the centre.  Serve warm.