Hill Country Cocoa-Pecan Pie

This recipe is from Taste of the South and looks delicious. It looks like something to try for the upcoming holidays.

• Ready In: 1 hr 50 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• Crust

• 2 3⁄4 cups all-purpose flour, sifted
• 1⁄2 cup butter
•  salt, pinch
• 3  tablespoons  ice-cold water

• Filling

• 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

Directions

1. Preheat oven to 350 degrees; lightly grease and flour-dust a 10-inch deep-dish pie plate; set aside.
2. Using your hands, mix flour with butter until fat is dispersed evenly into small pieces about half the size of a pea.
3. Add cold water and salt and knead just until dough comes together (overmixing will make a tough crust).
4. Wrap in plastic and refrigerate for at least 1 hour.
5. Place chilled dough on a surface lightly dusted with flour.
6. Toss a bit of flour on pie dough and roll out with a rolling pin to a 1/4 inch thickness.
7. Place in prepared pie plate.
8. Shape dough to plate and place parchment paper in plate.
9. Fill pie plate with pie weights (dried beans or rice) to prevent bottom of shell from cooking.
10. Bake pie shell for 12-20 minutes or until almost done.
11. Be sure that dough does not get brown.
12. Remove from oven and let cool.
13. Remove paper and pie weights.
14. In saucepan, combine butter, sugars and honey, and bring to a rapid boil.
15. Reduce heat and simmer for 3 minutes, or until mixture bubbles.
16. Add cream, chocolate and pecans, and continue to cook, stirring until mixture bubbles again.
17. Pour filling into baked pie shell.
18. Bake for approximately 10-12 minutes, or until bubbles appear.
19. Remove from oven and chill.
20. Serve pie cold with vanilla or coffee ice cream.