Double Chocolate Pecan Pie

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Double Chocolate Pecan Pie


Ingredients:  
 Chocolate Crust

• 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)

Instructions: 
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