Chocolate Pecan Pie

Real Simple, 2004

Makes 8 servings / makes one 9-inch pie

    PIE CRUST:                                                     
    1 cup flour                                                    
    1 tablespoon sugar                                             
    1/8 teaspoon salt                                              
    1/2 cup unsalt butter chilled, cut into pieces                 
    1 1/2 tablespoons cold water                                   
    1/2 teaspoon vanilla extract          
                         
    FILLING:                                                       
    1 1/4 cups light corn syrup                                    
    1/2 cup light brown sugar                                      
    1/4 cup sugar                                                  
    3 eggs beaten                                                  
    3 tablespoons unsalt butter melted                             
    3 tablespoons dark rum (opt.)                                  
    1/2 teaspoon vanilla extract                                   
    1/4 teaspoon salt                                              
    1 3/4 cups pecans chopped)                                     
    3/4 cup semisweet chocolate chips                              
    Whipped cream (opt.)      
                                    
hands-on time: 40 minutes/total time: 1 hour, 45 minutes

CRUST:
Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add the butter and pulse until crumbly. Add the water and vanilla. Pulse until the dough just comes together. Form into a disk. Cover tightly with plastic wrap and chill 15 minutes.
Roll the dough out on a floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate. Refrigerate until needed.

FILLING:
Preheat oven to 350° F. In a large bowl, whisk together the first 8 ingredients. Stir in the pecans. Scatter the chocolate over the prepared piecrust and cover with the filling. Bake until the center is set, 45 to 50 minutes. Let cool completely. Serve with the cream, if desired.

MY NOTE: Chill dough for at least an hour.  Cook closer to 60 min.  About 2 oz. of chocolate is enough.

MXF