If you are a chocolate lover, this pecan pie is for you. The flavor is like a chocolate brownie pie with pecans! It’s best to prepare it 2 days in advance.
4 tablespoons vegetal fat, fried, and cut into pieces, place in the freezer for 15 minutes before cooking
85 grams semisweet chocolate, in pieces
4 tablespoons butter
4 eggs
1 cup corn syrup, Karo
1 cup sugar
1/4 teaspoons salt
2 tablespoons instant coffee, or espresso
2 tablespoons coffee liqueur, like Kahlua
2 cups walnuts, chopped and toasted
1/2 cups walnuts, in half (for decoration)
Preparation
3h 20 mins
0 mins
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Prepare the pie dough. In a food processor, put 1 1/3 cups of flour, 1 teaspoon of salt, 1/4 teaspoon of salt, and another 1/8 teaspoon of salt. Pulsing 8-10 times, add the butter and shortening. It will still look a bit crumbly.
Transfer the mixture to a medium bowl. Quickly using a fork, add enough cold water 2-4 tablespoons for the dough to start forming. It should come together but not be wet or sticky.
Form a ball with the dough and flatten it to make a disc shape. Wrap in plastic wrap and refrigerate for 2 hours (or up to 2 days before using).
Take the dough out of the refrigerator and let it come to room temperature (10-15 minutes).
On a flat surface dusted with flour, roll out the dough to form a circle less than 1 cm thick.
Place the rolled-out dough over a pie pan or round pyrex and cut the edges to avoid overflow.
With your fingers, decorate the edges of the pie, pushing to join the corners.
Place the pie dough in its mold in the freezer for 20 minutes.
Preheat the oven to 180 degrees Celsius.
Place a sheet of parchment paper in the center of the pie and put unbaked beans on top. Put in the oven and bake until the edges are golden, about 25-30 minutes.
Remove from the oven and remove the parchment paper and beans. Transfer to a rack to cool.
To prepare the filling, melt the chocolate and butter in a double boiler.
In a medium bowl, beat the eggs, corn syrup (Karo), sugar, and salt.
Dissolve the tablespoon of instant coffee in hot water and add it to the egg mixture, along with the coffee liqueur and the melted chocolate. Beat to combine.
Put the chopped pecans on the baked pie and arrange the pecan halves forming a border around.
Carefully fill the pie with the chocolate mixture.
Bake the pie until puffed up, about 45-50 minutes.
Transfer to a rack and let cool for at least 4 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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