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