Chocolate Pecan Pie - Rick Bayless
Gooey flavor of chocolate and dark sugar, the satisfying bite of toasty pecans and flaky pastry–what’s not to love?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.
Ingredients
- 1 1/2 cups (210 grams) all-purpose flour
- 1 1/2 teaspoons (4 grams) sugar
- 1/2 teaspoon (3 grams) salt
- 8 tablespoons (4 ounces, 115 grams) cold unsalted butter, cut into ½ inch pieces
- ¼ cup (48 grams) vegetable shortening, chilled and broken into ½ inch chunks
- 6 ounces (170 g, about 1 ¾ cups) pecan halves and pieces, toasted
- 6 ounces (170 g) 60% bittersweet chocolate, chopped into ¼ inch pieces OR 6 ounces (about 1 cup) high-quality chocolate chips
- 3 tablespoons (21 grams) all-purpose flour
- 6 ounces (170 g, ¾ cup) room temperature unsalted butter
- 1 cup (213 grams) packed dark brown sugar
- 5 eggs, room
- 3/4 cup (252 grams) agave syrup or light corn syrup
- 1/4 cup (85 grams) dark molasses
- 2 tablespoons añejo tequila (you can omit this or replace it with bourbon or brandy)
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
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