"Recipes are meant to be shared"...Ann Thibeault

Friday, January 22, 2010

Saturday Blog Showcase - Double Chocolate Pecan Pie/Tart


Welcome to this weeks "Saturday Blog Showcase".

Lori of All That Splatters and I are share hosting.  This week it is my turn.

 I'm showcasing two blogs - Rollin in the Dough and Annie's Eats.  I was looking for a dessert recipe and found a picture of a  beautiful Double Chocolate Pecan Pie on Rollin in the Dough and she in turn found the recipe  at Annie's Eats.

I used my own favourite pastry and the only adjustment I made to the filling  was to use maple syrup rather than corn syrup.  I also baked it in a tart pan rather than a pie plate. Minor details. For the chocolate, I used semi-sweet chocolate chips and for the second chocolate ,Callebaut Dark, chopped into small chunks.

Unfortunately I haven't been able to taste the tart yet, as it is destined for tomorrow night's dessert at our neighbours home.   But if it tastes as good as I think it looks I expect it to to be delicious.

Double Chocolate Pecan Pie
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For the filling:

3 tbsp. unsalted butter, cut into 1-inch pieces
¾ cup packed dark brown sugar
½ tsp. salt
2 large eggs
½ cup corn syrup
1 tsp. vanilla extract
1 cup pecans, toasted and chopped into small pieces
3 oz. semi-sweet chocolate, coarsely chopped
3 oz. bittersweet chocolate, coarsely chopped

Butter-Lard Pastry
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Edited:  May/20092 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

For sweet pies add 1 to 2 teaspoons white sugar. Mix flour with salt, and cut in butter and lard.

An easy way to cut in the fat is to use a food Processor.  Cut the butter and lard into cubes add to the flour and pulse.  Butter/lard should be the size of peas.  Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough come stogether.  Turn out on to floured board and form into a ball.  Cut intotwo pieces, wrap in plastic and refrigerate for an hour. 

Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter.  Just make sure that the butter is very cold.

NOTE:  This crust is also perfect made with all butter.

On a lightly-floured work surface, roll the pie dough out into a 12-inch round.  Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan.  Trim the edges as necessary and create a fluted pattern using a finger to make the indentations.  Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

Adjust an oven rack to lower middle position and heat the oven to 375° F.  Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads.  Bake about 30 minutes, until the dough looks dry and light in color.  Carefully remove the foil and weights.  Continue baking the crust 5-6 minutes more, until light golden brown.

While the pie crust is baking, make the filling.  Melt the butter in a medium heatproof bowl set over a pot of simmering water.  Remove the bowl from the double boiler but maintain the simmering water.  Stir in the sugar and salt with a wooden spoon until the butter is absorbed.  Beat in the eggs, corn syrup and vanilla.  Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer.  Remove from the heat and stir in the pecans. 

As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F.  Pour the filling into the pie shell.  Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon. 

Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon.  Transfer to a wire cooling rack and allow to cool for at least 4 hours.


To participate in Saturday Blog Showcase, remember:

   1. Make a recipe from another blog on any day of the week. Create a link to that blog in your post.

   2. Add the Saturday Blog Showcase logo to your post.

   3. On Friday night or Saturday, link your post to Mr. Linky.

13 comments:

  1. Ann, that is one gorgeous tart!!! I tend to be a traditionalist when it comes to pecan pie, but I think I can bend the rules for this beautiful dessert!

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  2. Ah! accidentally left my name for the next person when I was trying to leave a comment... you can erase that!

    anyways, I wanted to thank you so much! I am so flattered, I didn't know anyone read my blog. I have totally been to your site before and bookmarked those oatmeal cookies... although I haven't baked them yet. I hope the pie turns out tasting fantastic!

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  3. wow that is a beautiful looking tart! I love pecans and chocolate! awesome.

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  4. Sure wish I had a slice of that right this minute! I ♥ pecan pie & I bet doing it in the tart pan works great.

    I get a newsletter from Jane Snow,( http://www.janesnowtoday.com/newsletter/display.php?List=1&N=101 ) a local food columnist & she asked about toasting pecans BEFORE putting them in a pie. Some worried about them getting too well done. Supposedly, it ups the flavor tremendously. I may give it a go soon.

    Thank you for this lovely start to the Sat. Blog Showcase today. :D

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  5. Love your blog and I'm very excited to be participating today! Thanks for giving other bloggers the opportunity to show their stuff.
    That pecan pie looks absolutely amazing!

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  6. Now you've made me mad! I'm going to have to break my diet and make this!! It's a gorgeous tart!!!

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  7. Thank you for participating in our third Saturday Blog Showcase.

    Lori, I'll make an exception to just about anything that has chocolate in it. (well almost anything)

    JoJo, I'm sure there are many reading your blog. You are a very talented baker. And only 17. I'm soooooo impressed.

    Rett, I toast walnuts, pecans even almonds almost every time I bake with them. Makes a big difference in fudge, brownies, cookies etc... And so easy too.

    Monique, Karen, I'm so pleased that you both participated this week.

    Ann

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  8. Wow, Pecan Chocolate Tart....I've died and gone to heaven. Your right if it tastes as good as it looks it will be a winner.
    Thanks for hosting Showcase. This is such a great opportunity to explore new blogs and try new recipes.
    Pam

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  9. That is one GORGEOUS tart!

    Thank you for hosting us Ann. :) xo

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  10. Oh yumm, Yumm, yumm...what a beauty that tart is...
    Love everything you bake Ann..this looks like a winner for sure!
    L~xo

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  11. I don't even want to look at that pie... it's too gorgeous! Great recipe!

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  12. Pecans are my favorite nuts and chocolate is, well, my favorite! This could be dangerous...very dangerous!

    Thanks!

    Diane

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