Recipe by dojemi
Found this recipe on The King Arthur recipe site. The flavorings mentioned are their recommendations...........choose only 'one'. Use 1/2 teaspoon of any of the three mentioned - OR - just use 2 teaspoons of pure vanilla extract.
Top Review by Bonnie G #2
Can't believe I'm the first one to rate this great recipe. It's so easy and soooo good, but then I love King Arthur Flour and their recipes. I made using the vanilla flavoring and must say - it was not what I was expecting (what thinking more on the lines of the traditional pecan pie w/just added chocolate) but turned out even better and was a hit with our entire Thanksgiving crowd. Served with recipe#172098 on the side and made for a rich, light, and oh so good Thanksgiving dessert.
- 1 1⁄2 cups unbleached all-purpose flour (or King Arthur Perfect Pastry Blend Flour)
- 1 tablespoon dry buttermilk (optional)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking powder
- 3 tablespoons vegetable shortening
- 5 tablespoons cold butter
- 1 teaspoon white vinegar (or cider vinegar)
- 3 -4 tablespoons ice water
- 2 large eggs, room temperature
- 1 cup sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup king arthur unbleached all-purpose flour
- 1⁄2 cup butter, melted and cooled
- 2 teaspoons vanilla extract (see NOTE* in directions)
- 1 1⁄3 cups bittersweet chocolate (or semisweet chocolate chips or chunks, or a combination)
- 2⁄3 cup diced pecans (toasted in a 350 F oven till golden, 8 to 10 minutes)
- 2⁄3 cup pecan halves (optional)
Directions See How It's Made
- To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
- Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
- Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
- Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
- Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
- Shape the dough into a rough disk, and transfer it to a well-floured work surface.
- Roll it into a rectangle about 8" x 12".
- Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again.
- Give it another three-fold, then fold it in half to make a thick square.
- Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
- Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling.
- While it's warming, preheat the oven to 375°F
- Roll the dough into a 12" to 13" circle.
- Transfer the crust to a 9" pie plate.
- Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
- Refrigerate the crust while you make the filling.
- Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
- Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
- Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
- Pour the batter into the pie crust, then scatter the pecan halves on top.
- Bake the pie for 30 minutes.
- Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
- Remove the pie from the oven, and allow it to cool for about 30 minutes before serving.
- Top with ice cream or whipped cream, if desired.
- NOTE*: If desired, substitute 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, all optional but delicious.