Bake the Cover!

DECA­DENT CHOCO­LATE PE­CAN PIE

Canadian Living - - Front Page -

MAKES 12 SERV­INGS HANDS-ON TIME 30 MIN­UTES RE­FRIG­ER­A­TION TIME 1½ HOURS TO­TAL TIME 4 HOURS

Pas­try

1¼ cups all-pur­pose flour

1 tbsp gran­u­lated sugar

½ tsp salt

½ cup un­salted but­ter

¼ cup ice wa­ter (ap­prox)

1 tsp cider vine­gar

Fill­ing

2 cups pe­can halves

½ cup un­salted but­ter, melted

¾ cup maple syrup

½ cup packed De­mer­ara sugar

3 eggs

3 tbsp bour­bon

1 tbsp cider vine­gar

½ tsp salt

½ cup dark choco­late chips

Gar­nish

whipped cream (op­tional) vanilla ice cream (op­tional)

Pas­try In large bowl, whisk to­gether flour, sugar and salt. Us­ing pas­try blender or 2 knives, cut in but­ter un­til mix­ture re­sem­bles coarse crumbs with a few larger pieces. Driz­zle ice wa­ter and vine­gar over top, toss­ing with fork and adding up to 1 tsp more ice wa­ter if nec­es­sary to form ragged dough. Shape into disc; wrap in plas­tic wrap and re­frig­er­ate un­til chilled, about 1 hour.

Pre­heat oven to 400°F. Let pas­try stand at room tem­per­a­ture un­til slightly soft­ened, about 5 min­utes. If de­sired, re­serve quar­ter of the dough to make dec­o­ra­tive leaves (see tip, op­po­site).

On lightly floured work sur­face, roll out pas­try to 10-inch cir­cle; fit into 9-inch shal­low pie plate, trim­ming to fit. Us­ing knife tip, press dough onto rim; prick bot­tom of crust all over with fork. Re­frig­er­ate un­til firm, about 30 min­utes.

Line crust with parch­ment paper and fill with pie weights or dried beans; bake on bot­tom rack for 15 min­utes. Re­move pie weights and parch­ment paper; bake for 8 min­utes. Let cool com­pletely.

Fill­ing Re­duce oven tem­per­a­ture to 350°F. On rimmed bak­ing sheet, toast pecans, 8 to 10 min­utes; let cool com­pletely. In large bowl, whisk to­gether but­ter, maple syrup, sugar, eggs, bour­bon, vine­gar and salt; stir in pecans and choco­late chips. Scrape mix­ture into crust.

Bake on bak­ing sheet on bot­tom rack un­til fill­ing is set, 45 to 50 min­utes. Let cool com­pletely in pan on rack.

Gar­nish Serve with whipped cream or ice cream (if us­ing).

PER SERV­ING about 450 cal, 5 g pro, 31 g to­tal fat (13 g sat. fat), 39 g carb (3 g di­etary fi­bre, 25 g sugar), 89 mg chol, 217 mg sodium, 195 mg potas­sium. % RDI: 5% cal­cium, 15% iron, 16% vit A, 14% fo­late.

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