Category: Desserts - Pies, Tarts, Turnovers & Pastries

  Date Posted: 10/3/2009

  Author: {Unknown}

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  Prep Time:

  Total Time:

  Serves: makes 1 nine inch pie

Crust:
8 Tbsp. (1 stick) chilled salted butter, cut into pieces, plus more for pan
1/3 cup pecan halves
1 1/3 cups all purpose flour
1/4 cup firmly packed light brown sugar
1/4 tsp. salt
  
Filling:
12 Tbsp. (1 1/2 sticks) salted butter, room temperature
1 cup granulated sugar
3 oz. unsweetened chocolate, melted and cooled
1 1/2 tsp. pure vanilla extract
3 large eggs
whipped cream, for serving
chocolate curls, for serving

1. Make the crust: Preheat oven to 325 deg. Butter a 9 inch pie plate set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.

2. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.

3. Just before serving, top pie with whipped cream, and decorate with chocolate curls.

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