with the big pecan crop this year, i have had pecans on my mind. my friend carrie shared this decadent recipe for her chocolate pecan pie.
during the holidays this pie is a southern staple.
i think i might have to make one for our new years day festivities and feast.
see the recipe after the jump and thank you to sugar beet catering in athens, ga for sharing!
Chocolate and Pecan Molasses Pie
(makes one-10 inch pie)
1/2 tsp salt
1/3 cup ice water
1 1/2 c. plus 1 tablespoons AP flour, plus a little more for rolling out dough
1/2 c. (1 sticks) plus 2.5 Tbsp. very cold unsalted butter cut into small pieces
1. Mix together salt and water. Keep very cold until ready to use.
2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture
forms large crumbs. Add the salt water mixture and continue pulsing until a dough has
just formed but is not smooth.
3. Chill at least 2 hours and up to overnight.
4. On a lightly floured work surface roll out the dough.
2 tsp. vanilla
1 c. molasses
6 Tbsp. melted butter
1 1/2 c. dark brown sugar
Whisk together the above ingredients. Scatter the chocolate chips into the prepared pie
shell. Pour the pie filling on top of the chocolate chips. Carefully place the whole pecans
on top of the filling in the desired pattern or you can just chop em’ and sprinkle them on
8 oz. semisweet Ghiradelli chocolate
2 c. whole pecans