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Granny’s Chocolate Pecan Pie

December 18, 2016

Granny’s Chocolate Pecan Pie

Crust:
1 cup flour
6 Tbsp unsalted butter, 3/4 stick
1 Tbsp sugar
1/2 tsp salt
2 Tbsp ice water, or more if needed

Cut chilled butter into 1/2 inch pieces. Combine flour, butter, sugar and salt until crumbly. Drizzle 2 tablespoons ice water over mixture. Mix together just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Form into ball. Flatten into disk. Wrap dough in plastic and chill for a bit, 30 minutes or so.

Preheat oven to 325 degrees F. Roll out dough on floured surface to 13 inch round. Transfer to 9 inch glass pie baking dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside

Filling:
4 oz bittersweet or semisweet chocolate, chopped
2 Tbsp unsalted butter, ¼ stick
1/2 cup dark brown sugar, packed
3 large eggs
1/4 tsp salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes or so. Cool pie completely on rack, serve

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Posted by Granny’s Favorites Cookbooks aka The Deedol Collection

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