- Cooking Time:
- Preparation Time:
- For the crust, use your favorite recipe (this is mine: http://www.nytimes.com/recipes/12852/christopher-kimballs-favorite-test-kitchen-discovery-foolproof-pie-dough.html) and blind bake it, or you can buy a frozen pie shell.
- 2 1/2 cups unbleached all-purpose flour (121/2 ounces)
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons cold unsalted butter (11/2 sticks), cut into 1/4-inch slices
- 1/2 cup chilled solid vegetable shortening, cut into 4 pieces
- 1/4 cup vodka, cold
- 1/4 cup cold water
- For the batter:
- 1/2 C butter
- 3 T cocoa powder, sifted
- 3/4 C hot water
- 1 C sugar
- 1/2 C flour, sifted
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 5-oz can evaporated milk
- 1 C pecan halves, toasted
- Crust Preparation
- 1.Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- 2.Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Heat oven and a baking sheet to 350 F. In medium saucepan, melt butter; add cocoa powder and stir until dissolved. Add hot water and stir again. With wire whisk, blend in sugar, flour, salt, vanilla, and evaporated milk. Stir until smooth. If there are some bits of flour that won't dissolve, strain the batter using a fine mesh strainer.
- Mix in pecans and pour batter into pie crust. Bake on heated baking sheet for 50 minutes or until custard sets. Allow to cool for 1 1/2 to 2 hours before cutting. Garnish with whipped cream, if desired.
NotesA friend told me I was a heretic for putting chocolate in a pecan pie, so think of this pie as "sinfully delicious."
Rebecca's pie took Third Place in the Nut Category.
Photo by Jerry Coyne, used with permission.
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