Chocolate Pecan Pie

By Melissa Clark

Y I E L D 8 servings

TIME 1 1/2 hours, plus at least 1 hour chilling and 4 hours’ cooling

Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The
bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the bourbon gives it a grownup
finish. For detailed instructions on pie crust, check out our pie guide. (http://cooking.nytimes.com/guides/how-
to-make-pie-crust)

INGREDIENTS PREPARATION

FOR THE CRUST: Step 1

1 ¼ cups all-purpose flour (150
grams), plus more for dusting
¼ teaspoon fine sea salt
10 tablespoons unsalted butter,
preferably high-fat, European style,
chilled and cubed
2 to 4 tablespoons ice water, as
needed
FOR THE FILLING:
1 ½ cups pecan halves (170 grams)
6 tablespoons unsalted butter
Make the crust: In a food processor, pulse together the flour and
salt. Add butter and pulse until the mixture forms chickpea-size
pieces. Add ice water, 1 tablespoon at a time, and pulse until the
dough just comes together. It should be moist but not wet. On a
lightly floured surface, gather the dough into a ball. Flatten into a
disk with the heel of your hand. Cover tightly with plastic wrap and
refrigerate for at least 1 hour and up to 2 days.
Step 2
On a lightly floured surface, after removing plastic wrap, roll out
dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold
over any excess dough, then crimp edges. Prick crust all over with a
fork. Chill crust for 30 minutes.
Step 3

2 ounces bittersweet chocolate, While the dough chills, heat the oven to 375 degrees. Line chilled
chopped (56 grams) crust with aluminum foil and fill with pie weights or dried beans.
Bake for 25 minutes. Remove foil and bake until very pale golden, 5
¾ cup dark corn syrup
to 10 minutes longer.
4 large eggs
½ cup packed light brown sugar Step 4
(100 grams) Reduce oven temperature to 350 degrees. Spread pecans on a
1 tablespoon unsweetened cocoa rimmed baking sheet. Toast nuts, shaking pan occasionally, until
powder (5 grams) fragrant, 8 to 10 minutes. Cool.

2 tablespoons bourbon Step 5

¼ teaspoon fine sea salt Make the filling: In a small saucepan over low heat, melt butter and
chopped chocolate, stirring until smooth; cool.

Step 6
In a large bowl, whisk together cooled chocolate-butter mixture,
corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the
mixture into the prepared crust. Arrange pecans over filling.
 Transfer to a large rimmed baking sheet. Bake until the filling is just
set when the pan is jiggled, 30 to 40 minutes. Remove pie from the
oven and cool completely on a wire rack before serving.

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