—crust—
1/3 c Butter
1 c Unbleached white flour
3 tb Ice water
—filling—
3/4 c Sugar
1/2 c Maple syrup or dark corn
-syrup
2 tb Coffee liqueur (or brewed
-strong black coffee)
2 tb Butter
2 tb Unbleached white flour
3 lg Eggs
1/2 c Semisweet chocolate chips
1 c Toasted pecans
Preheat the oven to 400 F.
For the crust, cut the butter into the flour with a knife, a pastry cutter,
or your fingers, until the mixture resembles a course cornmeal. Add about 3
tablespoons of ice water, and combine until the dough clings together in a
ball. Roll it out on a lightly floured board. Place the crust in a 9-inch
pie plate, and crimp the edges.
To make the filling, place all of the filling ingredients except the pecans
in a blender or food processor and puree until the chocolate chips are
completely ground up and everything is smooth. If you don’t have a machine,
melt the chocolate and butter on very low heat. Cool it and beat it with
all of the other filling ingredients except the pecans. Pour the filling
over the pecans in a bowl, and stir just enough to coat the nuts.
Pour the filling into the unbaked 9-inch pie shell. Bake at 400 F for 10
minutes. then reduce the heat to 350 F and bake for another 30 minutes or
until the filling is set but still moist. Cool completely before cutting.
Serve with whipped cream or vanilla ice cream.
Yields
1 Servings