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Chocolate Chunk Pecan Pie

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Chocolate Chunk Pecan Pie
Frontera Grill, Chicago
Bon Appetit Archives

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“This pie has an unusual texture, firmer than most pecan pies. But Rick
and Deana Bayless, who own the Frontera Grill in Chicago, have packed
the filling with about as much chocolate – in the form of large chunks –
as it can hold. The result: intensely chocolate, with the luscious, melting
crunchiness of pecan pie.”

Crust:
1 1/2 cups unbleached flour
1 teaspoon sugar
3/4 teaspoon salt
6 tablespoons chilled unsalted butter,
cut into small pieces
2 tablespoons chilled solid vegetable shortening
1/4 cup (about) cold water

Filling:
2 cups pecans (about 8 ounces),
toasted and chopped
6 ounces semisweet chocolate,
cut into 3/4-inch pieces
3 tablespoons unbleached flour
3/4 cup unsalted butter, room temperature
1 cup firmly packed golden brown sugar
5 large eggs, room temperature
3/4 cup light corn syrup
2 tablespoons coffee liqueur [such as Kahlua]
2 tablespoons dark unsulphured molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
Coffee Whipped Cream

For crust:  Mix flour, sugar and salt in medium bowl. Add butter and shortening and cut in until mixture resembles coarse meal. Add enough
water by tablespoons to bind dough. Gather dough into ball; flatten into
disk. Refrigerate dough 30 minutes.
Position rack in lower third of oven and preheat to 375 degrees F. Butter
a 10-inch deep-dish pie plate. Roll dough out on lightly floured surface to
14-inch round. Transfer dough to prepared dish; trim and crimp edges.
Line the dough with foil. Fill with dried beans or pie weights. Bake until
crust sides are set, about 9 minutes. Carefully remove foil and weight.
Pierce dough with fork. Bake until golden brown, piercing any bubbles
that form in the dough, about 10 minutes. Transfer crust to rack to cool.
Reduce oven temperature to 350 degrees F.
For Filling:  Mix pecans with chocolate and flour in medium bowl. Using electric mixer, cream butter with sugar in large bowl until light and fluffy.
Add eggs one at a time, beating well after each addition. Add corn syrup, liqueur, molasses, vanilla and salt and beat until smooth. Mix in pecan-chocolate mixture. Pour filling into crust. Bake until sides are set, but
center still moves slightly when pan is shaken, about 1 hour. Cool com-
pletely on rack. (Can be prepared 1 day ahead. Cover and refrigerate.
Serve at room temperature with:

Coffee Whipped Cream

2 cups chilled whipping cream
3 tablespoons coffee liqueur [such as Kahlua]

Beat cream in large bowl until soft peaks form. Gradually beat in
liqueur. Cover and chill until ready to use.
 

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