Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Incredibly rich and gooey, this pie is a real treat. The short dough is simple to make and the filling has a wonderful fudgy taste and texture. Note: Times for the dough to chill are NOT included in prep time

Ingredients Nutrition

Directions

  1. To make the dough: Preheat oven to 350ºF and butter a 9-inch tart pan or round baking dish.
  2. Put the flour, salt, sugar and butter in the bowl of a food processor. Process until mixture resembles fine crumbs.
  3. With machine running, add egg yolk and water through the feed tube. Pulse until the dough comes together. (If crumbs are dry, add a teaspoon or so more water.). Turn dough out onto a sheet of plastic wrap, wrap and chill for 15 minutes.
  4. After dough is chilled, dust a flat surface with a little flour & using a rolling pin, roll into a large circle, 2 inches larger than your baking pan. Ease dough into prepared pan & liberally prick surface with a fork.
  5. Chill again for 15 minutes. After chilling, line crust with a sheet of parchment paper then fill with dried beans.
  6. Blind bake for 12 minutes, remove paper and beans then bake another 10 minutes or until lightly golden and just firm. Remove from oven.
  7. Make the filling: Put the butter, sugar and corn syrup into a bowl and mix with a spoon or electric mixer until smooth.
  8. Gradually beat in eggs and vanilla extract. Stir in the melted chocolate followed by the pecans.
  9. Pour filling into crust and bake for 35 minutes or until just firm to touch.
  10. Remove from oven and let cool - the filling will sink slightly. Serve warm or at room temperature with vanilla ice cream or whipped cream.

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