CHOCOLATE ORANGE PECAN PIE

CHOCOLATE ORANGE PECAN PIE image

Yield 8

Number Of Ingredients 21

Ingredients

CRUST
1 1/2 cups all purpose flour
1/4 tsp salt
6 tbls chilled unsalted butter, cut into pieces
3 tbls chilled solid vegetable shortening
3 tbls about ice water
FILLING
1 cup lightly packed dark brown sugar
3 large eggs
1/4 cup light corn syrup
2 tbls dark rum
1 tbls unsalted butter, melted
1 tsp grated orange peel
1/8 tsp salt
6 ounces bittersweet chocolate chopped
2 cups pecan halves, lightly toasted
FOR CRUST: Place flour and salt in large bowl. Add butter and shortening and rub with fingertips until mixture resembles coarse meal. Gradually mix in enough water until dough forms moist clumps. Gather into ball; flatten into disk. Wrap in plastic: chill 30 minutes.
Preheat oven to 425. Roll out dough on lightly floured surface to 14" round. Transfer to 9" diameter glass pie dish. Trim and crimp edges. Freeze 10 minutes. Line with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans and bake crust until pale golden, piercing with toothpick if crust bubbles, about 7 minutes more. Transfer crust to rack. Reduce oven temperature to 350.
FOR FILLING:
Whisk first 7 ingredientsin large bowl. Melt chocolat in top of double broiler over simmering water, stirring until smooth. Whisk chocolate into filling.
Arrange pecan halves in bottom of pie crust. Spoon filling over. Bake until filling puffs and no longer moves in center when pie is shaken, about 30 minutes. Transfer pie to rack and cool completely. (Pie can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut pie into wedges and serve.

Steps:

CRUST: Place flour & salt in large bowl. Add butter & shortening & rub with fingertips until mixture resembles coarse meal. Gradually mix in enough water until dough forms moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. Preheat oven to 425. Roll out dough on lightly floured surface to 14" round. Transfer to 9" glass pie dish. Trim & crimp edges. Freeze 10 minutes. Line w/foil; fill w/dried beans or pie weight. Bake until sides are set, about 12 minutes. Remove foil & beans & bake crust until pale golden, piercing w/toothpick if crust bubbles, about 7 minutes more. Transfer crust to rack. Reduce oven temp to 350. FILLING: Whisk first 7 ingredients in large bowl. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Whisk chocolate into filling. Arrange pecans in bottom of pie crust. Spoon filling over. Bake until filling puffs and no longer moves in center when pie is shaken, about 30 minutes. Transfer pie to rack and cool completely.