Chocolate Pecan Pie
Preheat the oven to 400 degrees Â°F
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 9-inch pie pan, trim and flute the edges. Let rest refrigerated for 20 minutes. Cover with parchment paper and pie weights. Bake until set, 12 to 15 minutes. Remove the paper and weights and cook until just golden, 8 to 10 minutes. Remove from the oven and cool.
In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from the heat. In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and bake for an additional 25 minutes.
Remove from the oven and cool on a rack.
Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining bittersweet chocolate and the oil in the top of a double boiler, or in a small metal bowl set over a pot of simmering water. Heat the chocolate, whisking, until melted. Pour the melted chocolate over the chocolate in the bowl, whisking to melt. Pour over the warm pie, spreading to the edges to coat the top. Refrigerate until well chilled, at least 2 hours.
In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to stiff peaks.
Remove the pie from the refrigerator, slice and arrange on plates. Garnish each slice with edible gold flakes and serve with whipped cream on the side.
- 1 sweet pie crust
- 1 cup milk chocolate chips
- 2/3 cup corn syrup
- 1/3 cup sugar
- 3 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 cup coarsely chopped pecan pieces
- 1/2 cup chopped bittersweet chocolate
- 2 tablespoons vegetable oil
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- Edible gold leaf, torn or cut into flakes, garnish (optional)
8 – 10