Pastry:
1 3/4 c All-purpose flour (divided)
1/3 c Unsalted butter; chilled
=and cut into pieces
1 tb Sugar
1 pn Salt
Ice water
Filling:
1/2 c Unsalted butter
1/2 c Sugar
12 oz Semisweet chocolate chips
= (divided)
2 oz Unsweetened chocolate;
-chopped
1 1/2 c Dark corn syrup
1 tb Vanilla extract
1/4 ts Salt
8 Eggs
3 c Toasted pecan halves
Pastry: Mix 1 1/4 cups flour, butter, sugar and salt
together with electric mixer. Beat on low for 5 minutes
until mixture is crumbly. Add ice water by spoonfuls while
mixer is running on low speed until a dough forms. Remove
dough from bowl and place on board lightly covered with
flour. Knead into a smooth dough ball. Flatten into a disk.
Cover with plastic and chill a few hours.
When chilled, roll out into a 15-inch circle about 1/8
inch thick. Place in 9-inch tart pan with removable bottom.
Press into bottom and sides of pan. Trim off excess dough
leaving a 1 inch overhang. Turn inside and crimp edge.
Cover loosely and chill 30 minutes. Preheat oven to 325
degrees.
Filling: Heat butter and sugar in saucepan over
medium-high heat, stirring constantly. Bring to a boil.
Cook a few minutes. Remove from heat. Pour into mixing bowl
and add half the chocolate chips and all the unsweetened
chocolate. Stir until chocolate has melted. Add dark corn
syrup, vanilla and salt. Beat in eggs using electric mixer
on medium speed one at a time. Beat until mixture is smooth.
Place pastry shell on baking sheet. Evenly sprinkle
pecan halves over bottom of pastry. Sprinkle remaining 6
ounces chocolate chips over pecans. Slowly pour batter over
all. Bake pie for 1 hour. Reduce temp to 300 degrees. Bake
another 40 minutes. Remove pie from oven and cool to room
temp. Chill 1 hour before cutting. THE DESSERT SHOW SHOW
#DS3050
