VELVETY CHOCOLATE BUTTER PECAN PIE

Velvety Chocolate Butter Pecan Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 22

Previous Next

1 1/4 cup(s) all-purpose flour
1 tablespoon(s) sugar
1/2 teaspoon(s) salt
1/3 cup(s) cold butter
2 tablespoon(s) butter-flavored shortening
3-4 tablespoon(s) ice water
1/2 teaspoon(s) white vinegar
1/4 teaspoon(s) vanilla extract
FOR THE EGG WASH
1 - egg
1 tablespoon(s) water
FOR THE FILLING
1/2 cup(s) butter
4 ounce(s) bittersweet chocolate, chopped
1/4 cup(s) packed brown sugar
3/4 cup(s) light corn syrup
3 - eggs, lightly beaten
2 tablespoon(s) molasses
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) salt
1 12 cup(s) finely chopped pecans
1/2 cup(s) pecan halves

Steps:

In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 8 hours or overnight. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.
For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.
Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.