There’s not much to say about this one.
The explanation is all in the taste buds…and boy, is it good.
The best part is that it’s made with whole wheat crust and good ol’e dark chocolate…It’s good for you, right??? At least that’s what I keep telling myself. 😉
But, in all seriousness, you only need a little sliver of this precious pie. It is very rich and will satisfy any sweet tooth…that is, if you’re not allergic to nuts. Sorry folks. Enjoy!
Double Chocolate Pecan Pie
Ingredients (Pie Crust)
from Whole Foods
- 1 1/4 cups whole wheat pastry flour
- 1/8 teaspoon salt
- 7 tablespoons very cold unsalted butter (cut up into tiny piece, about 6 cubes per tablespoon)
- 4 tablespoons ice cold water
How-To (Pie Crust)
- In a large bowl (with an electric hand mixer nearby) or in your stand mixer, combine the flour, salt and butter.
- Next add in 1 tablespoon of the ice cold water into the mixer at a time, until the dough will form a ball when pressed in.
- Form the dough into a disk shape, wrap in plastic wrap and place in the refrigerator for about 30 minutes until it’s cold.
- Preheat the oven to 375°.
- Roll the dough out on a floured surface until it’s a large enough circle to fit our pie pan (I used a 9″ pie pan).
- Bake for about 30 minutes (I used a pie crust shield, but you can also just use aluminum foil to insure the top of the crust doesn’t get too brown).
from Annie’s Eats, originally from Baking Illustrated
- 3 tablespoons unsalted butter
- 3/4 cup light brown sugar
- 1/2 teaspoons salt
- 2 large eggs
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup small chopped pecans
- 1/2 cup mini semi sweet chocolate chips
- 1/2 cup bittersweet chocolate chips
- While the crust is baking, get started on the filling.
- In a glass bowl over a pot with water, bring the water up to a boil and melt the butter.
- Take the bowl off of the heat, leaving the water there to simmer, mix in the brown sugar and salt with a wooden spoon.
- With a whisk, beat in the eggs, corn syrup and vanilla.
- Return the bowl to the double boiler and stir while heating the mixture up to 130°. At this point the mixture should be shiny and hot to the touch.
- Remove from the double boiler and stir in the pecans.
- When the pie crust comes out of the oven, reduce the heat to 275°.
- Pour in the pecan mixture and sprinkle the chocolate chips evenly on top.
- Bake for about 50 minutes with the pie crust shield on.
- Remove the pie crust shield and bake for another 5-10 minutes.
- At room temperature, let the pie cool for about 4 hours.