Chocolate-Maple Pecan Pie

Notes:

From the 2015 FoodNetwork Thanksgiving edition

Ingredients:
  • 1 1/2 cups pecans
  • 1 1/2 cups pure maple syrup
  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup cold heavy cream
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 stick cold unsalted butter, cut into 1/2 inch cubes
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons ice water, if needed
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 3/4 cup heavy cream
  • 4 tablespoons unsalted butter, melted
Directions:
  1. Make the crust: Pulse 1 cup flour, 1/4 cup granulated sugar, cocoa powder, and 1/4 teaspoon salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight.
  2. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour.
  3. Preheat the oven to 350. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 minutes. Transfer to a rack to cool.
  4. Make the filling: Whisk the 4 tablespoons melted butter, egg, 1/4 cup flour, and 1/2 teaspoon salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with pecans in a decorative pattern.
  5. Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours.
  6. Make the topping: Whip the cup of heavy cream, 2 tablespoons cocoa powder, and 1 tablespoon sugar in large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Serve with the pie.
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