Preparation 30 minutes
Cooking 45 minutes
Cooling 30 minutes
Services 8
freeze
*Ingredients :
+pastries
°115 g (3/4 cup) unbleached all-purpose flour
°40 g (3 tablespoons) sugar
°pinch of salt
°1/3 c cold un-salted butter, cutting to slices
°15 ml ice-water
°15 ml (1 tablespoon) white vinegar
°1/4 cup (55 g) unsalted butter
°3/4 cup (180 ml) corn syrup
°160g (3/4 C) lightly brown sugar
°170 g (6 oz) chopped dark chocolate
°4 scrambled eggs
°150gm lightly toasted pecans
* Preparation :
pastries
In processor, blend flour, sugar also salt. Add the butter and mix, a few seconds at a time, until the mixture is smooth. Add ice water and vinegar. Mix again, adding as little water as needed, until dough begins to form a ball. Removing dough from mixer & form disk.
On a floured work surface, roll out the dough and line a 23 cm (9 in) diameter pie plate. Chill for 30 minutes.
Placing grill in middle of oven. Preheat oven 190°C (375°F)
In saucepan on medium heat, melting butter. Add corn syrup and brown sugar. Preheat, & removing to heat. Add the chocolate and mix until melted. Add eggs while whisking. Divided fill to cold dough. Place the pecans on the filling.
Bake for 45 minutes or until filling is firm. Allow to cool totally on a wire rack.
Feet or freeze it at this point. If the pie is frozen, let it cool for 4 hours before serving.
Enjoy !
