Chocolatey Pecan Pie
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut up
- 2 tablespoons vegetable shortening
- 4 - 6 tablespoons ice water
- 1 cup light corn syrup
- 3 large eggs, lightly beaten
- 3/4 cup firmly packed light brown sugar
- 3 tablespoons butter, melted
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 1/4 cup chocolate chips
1. Make pastry. Combine flour and salt in a medium bowl. Gradually add the butter and shortening, tossing gently until all the pieces are coated with flour. With a fork, cut in butter and shortening until mixture resembles coarse crumbs. Add the ice water, a tablespoon at a time, tossing vigorously until the pastry just begins to hold together. On a smooth surface, shape pastry into a ball; flatten into a thick disk. Wrap tightly in plastic wrap and refrigerate 1 hour or overnight.
2. Make filling. Heat oven to 350 degree F. In a large bowl, whisk together corn syrup, eggs, brown sugar, butter, brandy, and vanilla until blended. Stir in pecans and chocolate chips.
3. On a lightly floured surface with a floured rolling pin, roll pastry into a 14-inch circle. Fit into a 9-inch deep-dish pie plate, letting pastry hang over edge. Trim pastry, leaving a 1-inch overhang. fold overhanging pastry under edge and flute.
4. Pour filling into prepared pie crust and bake until a small, thin knife inserted halfway between the center and edge comes out clean, about 50 to 55 minutes. Let cool completely on a wire rack and serve at room temperature. Makes 8 servings.
- Servings Per Recipe 8
- Fat, total(g)34,
- sat. fat(g)12,
- Percent Daily Values are based on a 2,000 calorie diet
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