I was going to save this recipe for around the holidays, but because I boasted about making it last week, people have been asking for the recipe... so here you go. Ill repost around the holidays as well. Its really good... like Jason Post could eat the whole thing in 5 minutes good. Dwayne Jones in 4 minutes. Two things... this recipe does not include corn-syrup. Thats from my personal preference. That may turn off some pecan pie enthusiasts, but give it a shot if you like. I recommend doubling this recipe (the pecan filling not the dough) if youre using a deep dish, or super crazy big pie/tart pan. The filling is enough for a standard pie dish or fluted tart pan as I used. Alright.. enjoy! Get your chocolate pecan on! SCOTTY’S CHOCOLATE PECAN PIE My pasty recipe below 1 cup semi-sweet chocolate chips (I typically use Ghiradelli) 1 cup dark brown sugar 1/4 cup white sugar 1/2 cup melted butter (I’m a big fan of Kerrygold Irish Butter for all my baking) 2 large eggs, beaten 1 1/2 tablespoon flour 1 tablespoon Jack Daniels whisky 1 teaspoon vanilla 1 1/4 cups rough chop TOASTED pecans My Short Dough: 2 1/2 cups (11.25 oz/320 g) AP flour 8 ounces (227 g) or 16 tablespoons sweet butter , cut into small chunks 2 tablespoons sugar pinch of kosher salt 4 ounces (1/2 cup) plus 2 tablespoons ice water In a bowl whisk all the dry ingredients together. Add to a food processor with dough blade to cut in the butter (or do it by hand, it’s your call). Add the butter, and pulse, until the butter is cut in and resembles peas or BB’s. Slowly pulse in the ice water until the dough gathers from the side. Ball up, wrap up, flatten out, and place in the fridge to rest. Now let’s work on the filling.... Preheat the oven to 400 degrees. Roll out your dough to about 1/4” thickness. Fit into your favorite pie dish, tart pan, what have you. If using a deep dish pie pan this dough recipe will be great. If using a tart or standard pan, you will have excess. Wrap up and freeze trimmings for a gallette at another time. Fit the dough in your pan, and trim the edges. Add the chocolate chips to the bottom of the pan (yes, on top of the dough.. you laugh but believe me people have added the chocolate to the bottom of the pan, then put the dough on top.. so it’s important to clarify. :-) ) In a bowl combine both sugars, flour, salt,vanilla, beaten eggs, and Whisky. Mix well, and add in the melted butter and fold in chopped pecans. Pour the filling into the pie shell and chocolate. Give it a little shake to make sure everything is evenly spread out, and place in the oven. Bake at 400 degrees for about 15 minutes, then turn down the oven to 350 degrees and bake another 35-40 minutes. A good test to see if the pie is baked.. give it a little shake. There should be a tiny tiny slight jiggle in the center. Pull that bad boy out, and let cool.
Posted on: Mon, 06 Oct 2014 03:40:58 +0000