Taza Chocolate Pecan Pie

June 4, 2007

Taza Chocolate Pecan Pie

photo by museinthecity

Here's a dessert featuring Taza Chocolate that is festive enough for Thanksgiving, but great all year long too.

Ingredients:

For the pie shell

• 2 cups all purpose flour
• 2/3 cup confectioners sugar
• 1/4 tsp salt
• 2/3 cup cold unsalted butter
• 2 large eggs

For the filling

• 10 oz 70% Taza Chocolate, plus more for snacking
• 2 cups whole pecans
• 3 large eggs
• 1 cup packed light brown sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla
• 1/4 cup unsalted butter
• 1/4 tsp salt

To Prepare:

To make the dough for the pie shell, in a food processor, combine the sugar, salt, flour and cold butter. Pulse until the mixture resembles fine bread crumbs. Add eggs one at a time, pulsing until each is well combined. When the dough just comes together, remove it from food processor, press it together, wrap it in plastic wrap, and refrigerate for 20 minutes.

Remove the dough from the fridge, and flatten into a round big enough for your pie pan. Line the pan and blind bake the shell for 10 minutes with a piece of parchment on top of the shell, and pie weights on top of that. Remove the parchment and weights, and bake for 10 minutes more.

To make the filling, mix together well the pecans, eggs, sugar, salt, milk, vanilla, and butter. Melt the Taza Chocolate in double boiler over low-simmering water. Stir the melted chocolate in with the egg mixture, a little at a time, mixing well. Be careful not to add too much chocolate too quickly so that you don't cook the eggs. Pour the combined mixture into the pie shell and bake for one hour, or until a toothpick inserted into the center comes out cleanly.