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Chocolate Pecan Pie

11/13/2019

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I'm a self proclaimed over planner and the holidays are my Mt. McKinley.  If you're a plan-a-holic like me - you know exactly what I'm talking about.  November and December is when we thrive and shine.  There's so much to plan and schedule and arrange and organize over the holidays - is better than going to Disneyland.  (almost) 😂 

​Take Thanksgiving, for example, I don't feel like I'm adequately prepared to tackle this meal until I've got a detailed menu and itemized grocery list on the front of my frig.  When I say "detailed" I mean extreme detail.  I list beverages that will be served before, during and after the meal.  I list all foods by course and I even specify the kind of butter that I'll be serving.  (Any doubt that I'm a type A personality?)  Every detail of the meal is planned and timed with military precision.  I even draft a schedule for my oven so that everything gets baked, warmed and toasted at precisely the right moment so that it's all served at the proper temperature.  
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Any other over-planners out there who scrutinize their Thanksgiving menu as if it were a winning lottery ticket?  The traditional Thanksgiving menu seems like a no brainer and I know that some of you are wondering - what's left to plan?  Turkey, gravy, potatoes, cranberries, pie - done.  (In case you didn't know, I'm kind of expert at taking the simplest tasks and making them exceedingly more difficult.😂)  I contemplate the most trivial things like what kind of bread to serve and what kind of wine would best compliment my salad dressing.  

Of course, I put as much thought into the desserts that I serve at the end of the Thanksgiving meal that I do into the dinner.  I like to stick to traditional pies like pumpkin, apple or pecan and then add some non-traditional desserts like cheesecake, cupcakes or fruit tarts.  This year, I'm throwing a Chocolate Pecan Pie into the mix.  I feel like this pie walks the line between traditional and non-traditional Thanksgiving pies.  Hoping it is received well.  
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Chocolate Pecan Pie
Crust
1 1/2 cups flour
1 Tablespoon sugar
1/2 teaspoon salt
12 Tablespoon butter, cold
6 Tablespoons ice water

Filling
5 Tablespoons butter
2 ounces unsweetened chocolate, chopped fine
3/4 cup corn syrup
3/4 cup brown sugar
3 eggs
1 Tablespoon vanilla
1/4 teaspoon salt
2 cups pecans, toasted and chopped

Whipped Cream
1 cup heavy cream
3 Tablespoons brown sugar
2 Tablespoons bourbon
1/2 teaspoon vanilla
pinch of salt
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Process flour, sugar and salt in food processor for 3 seconds.  
Add butter and process until small pieces form. 
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Add ice water and process until no dry flour remains. 
Gather dough into a ball with hands.   
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Shape into a 6" disk then roll into a 13" circle on floured countertop.
Place dough into a 9" pie plate. 
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Flute edges of crust and prick bottom with a fork.  
Wrap in plastic wrap and refrigerate 2 hours to 2 days. 
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Line crust with foil, fill with pie weights  and bake 45 minutes at 375.  Remove foil and bake 20 minutes longer.  Cool.
Melt butter and chocolate for filling. 
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Whisk in corn syrup, brown sugar, eggs, vanilla and salt.  
Stir in pecans. 
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Pour filling into shell and smooth with spatula. 
Bake at 325 until pie registers 185-190 degrees. (about 1 hour) Let cool 4 hours.


​Whisk together whipped cream ingredients until soft peaks.
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Serve whipped cream with pie.  The bourbon vanilla whipped cream is absolutely amazing on this pie so by all means - don't skimp on the cream.  

Pecan pie freezes really well and this pie is no exception.   I've got one of these tucked away in my freezer for Thanksgiving Day and I couldn't be more excited about that.  Now I've just got to keep myself from eating it in the next two weeks.  😬

​Ciao!
Click here for a printable version of this recipe
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