Pecan and Chocolate Pie
Pecan and Chocolate Pie
Ingredients
- 3/4 cup (180 ml) flour
- 1 pinch salt
- 3 tablespoons (45 ml) sugar
- 1/3 cup (75 ml) unsalted butter, very cold, cut into pieces
- 1 tablespoon (15 ml) ice water, approximately
- 1 tablespoon (15 ml) white vinegar
- 1/4 cup (60 ml) unsalted butter
- 3/4 cup (180 ml) corn syrup
- 3/4 cup (180 ml) packed brown sugar
- 6 oz (180 g) semisweet chocolate, chopped
- 4 eggs, beaten
- 1 1/2 cups (375 ml) whole pecans
Instructions
- In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse for a few seconds at a time, until the mixture has a grainy texture. Add the ice water and vinegar. Pulse again a few seconds at a time, adding a little water if necessary, until the dough begins to form a ball. Remove the dough from the food processor. Shape into a ball with your hands.
- Roll the dough and line a 23-cm (9-inch) pie plate. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
Pecan and Chocolate Pie