Chocolate Pecan Pie
I think this might be my favorite pie. A rich chocolaty ganache bottom layer topped with classic pecan pie. This past year I made it with a gluten-free crust (using Aran Goyoaga’s recipe, “Pie Dough 3-2-1,” from her cookbook Cannelle et Vanille.) Delish.
ingredients
Favorite pie crust, pre-baked and cooled (homemade or store bought)
Chocolate Ganache
1 cup dark chocolate, finely chopped
1/2 cup heavy cream
Brown Butter Pecan Filling
1 1/2 cup pecan halves
9 tbsp unsalted butter
1 1/2 cup dark brown sugar
1 cup brown rice syrup (can also use golden or corn syrup)
3 large eggs, at room temperature
2 tbsp Heavy Cream
2 tsp vanilla
1 tsp Apple Cider Vinegar
1/2 tsp Kosher Salt
directions
Preheat oven to 350°. Spread the pecan halves on a parchment lined baking sheet and toast for 10-12 minutes, shaking the pan often, or until golden throughout (snap one open to check). Set aside to cool.
Meanwhile, place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-5 minutes. Transfer to a bowl, allow to cool slightly.
To make the ganache, place the chopped chocolate into a small bowl. Heat the cream in a small saucepan until there is just movement around the edges, then pour over the chocolate, place a plate on to act as a lid, then leave to sit for 3-4 minutes. Whisk until completely smooth.
Pour the chocolate ganache into the bottom of the par-baked pie crust, and smooth with an offset spatula. Place in the freezer while you prepare the rest of the filling.
To make the remainder of the filling, whisk together the cooled brown butter, the dark brown sugar, and brown rice syrup together in a large bowl. Add the eggs one at a time, and whisk to combine. Add the heavy cream, vanilla, apple cider vinegar, and salt, and whisk to combine.
Remove the par-baked pie crust from the freezer and arrange the pecans in the par-baked pie crust. Place onto a baking sheet.
Pour the prepared filling over the pecans - hold back a little filling if you are worried that it will be too full. Flip over any pecans using your fingers so the rounded side is up.
Place the pie into the oven and bake for 50 to 55 minutes, until the top is golden brown, the edges feel set, and the middle still jiggles a little. It should be a little puffy.
Remove from the oven and allow to cool at room temperature for at least 3-5 hours before slicing.
Store leftovers at room temperature loosely covered by foil.
yield
One 9” pie.
(recipe adapted from New Zealand food blogger, Erin Clarkson.)
