Prep 1 hr 20 mins
Cook 30 mins
This recipe is from Taste of the South and looks delicious. It looks like something to try for the upcoming holidays.
- 2 3⁄4 cups all-purpose flour, sifted
- 1⁄2 cup butter
- salt, pinch
- 3 tablespoons ice-cold water
- 1 cup butter
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 3⁄4 cup firmly packed brown sugar
- 1⁄2 cup honey
- 1⁄4 cup heavy cream
- 2⁄3 cup bittersweet chocolate, chopped
- 1 lb pecans, chopped
- Preheat oven to 350 degrees; lightly grease and flour-dust a 10-inch deep-dish pie plate; set aside.
- Using your hands, mix flour with butter until fat is dispersed evenly into small pieces about half the size of a pea.
- Add cold water and salt and knead just until dough comes together (overmixing will make a tough crust).
- Wrap in plastic and refrigerate for at least 1 hour.
- Place chilled dough on a surface lightly dusted with flour.
- Toss a bit of flour on pie dough and roll out with a rolling pin to a 1/4 inch thickness.
- Place in prepared pie plate.
- Shape dough to plate and place parchment paper in plate.
- Fill pie plate with pie weights (dried beans or rice) to prevent bottom of shell from cooking.
- Bake pie shell for 12-20 minutes or until almost done.
- Be sure that dough does not get brown.
- Remove from oven and let cool.
- Remove paper and pie weights.
- In saucepan, combine butter, sugars and honey, and bring to a rapid boil.
- Reduce heat and simmer for 3 minutes, or until mixture bubbles.
- Add cream, chocolate and pecans, and continue to cook, stirring until mixture bubbles again.
- Pour filling into baked pie shell.
- Bake for approximately 10-12 minutes, or until bubbles appear.
- Remove from oven and chill.
- Serve pie cold with vanilla or coffee ice cream.
THIS WAS GREAT !!! Flavorful, tasty, and the house had a great aroma while cooking. It was gone in a day. Made for potluck tag.