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The Chocolate Bible's Chocolate Pecan Pie

 

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Chocolate Pecan Pie

The Chocolate Bible
The Chocolate Bible

by Christian Teubner, 1997, Penguin Studio

We find this the quintessential chocolate pecan pie. If you love both chocolate and pecans as I do, then surely you will agree. And, after all, if you are going to go to
the trouble of baking a marvelous pie, you might as well go for the gold!

“Pecan pie is one of the great American classics. In the following recipe the slightly bitter taste of the chocolate harmonizes well with the pecan nuts. Use a springform pan or a torte pan with a removable base, so that the pastry shell can be removed without damaging it.”

Makes one 10-inch pie

1 recipe Chocolate Pastry (recipe follows)

For the filling:
1 3/4 cup pecan nuts
3 ounces couverture
[if couverture is not available, use the best-quality bittersweet chocolate
you can obtain, such as Valrhona, with at least 60% cocoa solids]
6 tablespoons unsalted butter
3/4 cup brown sugar
3 eggs
2 tablespoons cream
1/4 cup flour

For the topping:
1 cup pecan halves

You will also need:
10-inch springform pan
Parchment paper
Baking beans [or pie weights]
Confectioners’ sugar for dusting

Preheat the oven to 350 degrees F. Prepare the pastry and allow to cool, as described [in the recipe below]. Roll out the pastry evenly and place in the pan. Bake blind* for 15 minutes. Remove the beans and parchment paper
and allow to cool.
To make the filling, chop the pecans roughly. Cut or chop the couverture into small pieces. Cream the butter with 1/4 cup of the sugar. Add the eggs one at a time and then add the remaining sugar. Stir in the cream and flour. Finally, mix in the chopped nuts and pieces of couverture.
Spoon the filling into the baked pastry case and smooth the top. Top with circles of halved nuts [pecan halves], working from the edge to the center. Bake for 55 minutes. Halfway through the baking, cover with foil to prevent the top burning. Allow the pie to cool slightly before removing from the pan. When cold, dust with confectioners’ sugar.
 

Chocolate Pastry

“Chocolate pastry has a bitter taste, which combines best with tangy fillings such
as orange cream, red currant meringue, or other fruit. But it also goes well with almonds, walnuts, or – as here – pecan nuts. Work quickly when preparing this pastry, as the cocoa tends to make it crumble more easily than ordinary pastry.
If it becomes crumbly, knead with a little egg white until smooth again.”

2 1/2 cups flour
3/4 cup (1 1/2 sticks) + 2 tablespoons cold unsalted butter
[14 tablespoons total]
1/2 cup cocoa powder
1 cup confectioners’ sugar
1 egg yolk
Pinch of salt

To bake:
Parchment paper, baking beans [or pie weights]

To make the pastry, heap the flour onto a board and make a well in the middle. Cut the butter into pieces and place it in the well with the cocoa powder, confectioners’ sugar, egg yolk and salt. Mix these ingredients with a fork, working in a little flour at the same time. Using a pastry blender or two large forks, turn in the flour from the outside to the center, until the ingredients resemble fine crumbs. Now knead into a smooth dough. Form
into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
* Bake the pastry blind:  Roll out the pastry evenly and place in the pan.
Press the pastry against the sides of the pan with the fingertips. Trim off excess pastry with a sharp knife. Prick the pastry base several times with a fork. Place a piece of parchment paper on top of the pastry and fill with baking beans [or pie weights]. Preheat the oven to 350 degrees F and bake blind for 20 minutes.
 

Featured Archive Recipe:
Cocolat's Mocha Pecan Torte
 

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