Chocolate Pecan Pie

What you need:

For the crust:

    • 1 1/2 cups shortening
    • 3 cups all-purpose flour
    • 1 tsp. salt
    • Pinch of granulated sugar
    • 1 large egg
    • 5 Tbsp. cold water
    • 1 Tbsp. apple cider vinegar

For the filling:

    • 1 cup granulated sugar
    • 1/3 cup cocoa powder
    • 3 large eggs
    • 1 Tbsp. unsalted butter, melted
    • 1 tsp. vanilla extract
    • 1 1/2 cup pecan halves plus some

Directions:

    1. For the crust: in a large bowl, cut together shortening, flour, salt, and sugar with a pastry cutter until coarse crumbs form.
    2. Pour egg, water, and vinegar and stir until just combined - I did this with my hands. Don't overwork the dough.
    3. Separate into 2 balls and place in freezer zipper bags.
    4. Place both into the freezer. The extra crust will keep for 6 months (or more) in the freezer.
    5. After 20 minutes, remove one ball of dough from the freezer. Roll out on a floured surface into a 10-inch circle.
    6. Place in a pie pan and tuck edges to make neat. Crimp edges with fingers or a fork. Place in refrigerator.
    7. For the filling: combine all ingredients except pecan halves in a large bowl. Whisk until combined and then stir in pecans.
    8. Pour filling into pie crust and top with additional pecan halves if desired.
    9. Bake in a preheated 350 degree for 60 minutes or until set.
    10. Cool before serving.

Recipe from Buns In My Oven

Posted on Fantastical Sharing of Recipes