Double Chocolate Pecan Pie
- 1 1/2 cups all purpose flour
- 1/4 cup Ghiradelli unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small pieces
- 4 tablespoons ice water
- 2 tablespoons unsalted butter
- 3 large eggs
- 1 cup dark corn syrup
- 1/2 cup brown sugar
- 4 ounces Ghiradelli Semi-sweet chocolate baking bar, melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups pecan halves, toasted (I toasted mine in a 325 degree oven for 12 minutes)
In a large mixing bowl, sift together flour, cocoa powder, sugar and salt. Knead in butter, using fingertips, until well incorporated and mealy. Toss in the ice water, a tablespoon at a time, until dough is moist. Use your hands to gather the dough into a ball; shape into a disc. Wrap the dough in plastic wrap and chill for 30 minutes.
Roll dough out thinly, on a lightly floured surface, into a round that fits the size of the pie dish; transfer dough to pie dish and crimp edges. Chill in refrigerator for 20 minutes.
Heat oven to 325 degrees F.
Melt butter in a small saucepan over medium heat; cook and whisk until butter starts to foam and turn golden brown. Transfer browned butter to a large mixing bowl; whisk in eggs, corn syrup, brown sugar, melted chocolate, vanilla and salt until well combined. Stir in pecans. Pour mixture into pie shell.
Bake 50-55 minutes, or until pie filling just barely jiggles. Cool on a wire rack.
Makes 9 servings