Chocolate Pecan Pie

Perhaps I should have titled this post, “Chocolate Pecan Pie with a Twist,” because with vodka in the crust and Kahlua in the filling, this pie sounds more like a cocktail than a dessert.  While it may sound like a tasty mixed-drink, let me assure you that you cannot taste the vodka in the ever so flakey pie crust, and there is just a hint of delicious Kahlua flavor in the filling.  However, both of these ingredients serve an important purpose in the pie—the Kahlua (a coffee liqueur) adds a little kick to the filling and enhances the flavor of the chocolate (coffee is often added to chocolate desserts to enhance the flavor), and according to Cook’s Illustrated, the vodka keeps gluten from forming in the pie dough, making for a more tender and flakey crust.  If you are looking for a pie recipe to fill out your holiday table, give this one a try!  Or at the very least, you should use this crust recipe for your next pie.

Happy Holidays from Tasty Easy Healthy Green!  We’ll be back soon with some healthier recipes to kick off the New Year…!

Chocolate Pecan Pie

Adapted from Bon Appétit, December 1996

For the pie crust I used this recipe (http://www.nytimes.com/recipes/12852/Christopher-Kimballs-Favorite-Test-Kitchen-Discovery-Foolproof-Pie-Dough.html).  The recipe yields two 9 inch pie crusts, so I froze one of the crusts to use later.  To melt the chocolate chips, you can use a double boiler on the stove, but melting chocolate in the microwave is much quicker and easier.  Make sure to keep a close eye on the chocolate when melting in the microwave, because it can burn quickly.  I microwaved it in 30-second intervals, mixing the chocolate between each interval.  It only took a few intervals before the chocolate was fully melted.

• 1/2 cup sugar
• 1/2 stick unsalted butter, room temperature
• 1/2 cup semisweet chocolate chips, melted
• 1 tablespoon all-purpose flour
• 3/4 cup corn syrup
• 1/4 cup Kahlua or coffee liqueur
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup chopped pecans
• 1 9-inch pie crust

Preheat the oven to 375°. In the bowl of a stand mixer (you can also use a hand mixer), cream together the sugar and the butter.  While the butter and sugar combine, melt the chocolate in the microwave (see above).  Once the chocolate has cooled a little, add it to the butter and sugar mixture.  Then stir in the flour, corn syrup, Kahlua, and vanilla extract.  In a separate bowl, beat the eggs until well mixed.  Stir the beaten eggs into the pie filling.  Finally, fold in the chopped pecans.

Pour the filling into a prepared pie crust and bake the pie until it is puffy and just set in the middle, about 45 minutes.  Allow the pie to cool before slicing and serving.

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