Chocolate Gelt Pecan Pie
Author Kristin Bustamante
Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 4 Tablespoons butter (or margarine)
- 4 Tablespoons vegetable shortening
- 3 Tablespoons ice water
- 1 1/4 cup chopped chocolate gelt (around 35 pieces), or chocolate chips
- 1 1/2 cups raw pecan halves
- 4 eggs
- ½ cup dark corn syrup
- ½ cup sugar
- ¼ cup brown sugar
- 3 Tablespoons butter, melted
- ½ teaspoon vanilla extract
Instructions
- In a bowl, whisk together the flour, sugar and salt.
- Add the butter and shortening and combine with a pastry cutter or fork until the mixture is the texture of coarse sand.
- Add the ice water and mix by hand until the dough comes together. If the dough is still too crumbly, add an extra tablespoon of ice water and mix again.
- Place the dough in plastic wrap and refrigerate for 1 hour. This dough can be made 2-3 days ahead and can be frozen for up to 3 months.
- After 1 hour, remove the dough from the fridge, unwrap and place it on a lightly floured surface.
- Roll out the dough with a lightly floured rolling pin into a 12-inch circle. The circle does not have to be perfect since it will be trimmed once in the pan.
- Spray a 9-inch pie pan with cooking spray or rub with a bit of butter.
- Roll the dough on to the rolling pin then unroll it right on top of the pie pan. Gently push the dough into the pan.
- Using kitchen shears, cut the edges of the dough that hang over the pan and fold the edges of the pie dough for a pretty design or keep it simple and rustic. If you use cut-out shapes of extra dough to decorate the pie edge, brush the dough with water then stick on the extra dough.
- Refrigerate the prepared pie crust for 30 minutes.
- Preheat the oven to 375 °F
- Combine the eggs, corn syrup, sugar, brown sugar, butter and vanilla extract.
- Melt ¼ cup of chocolate gelt in the microwave for 1 minute, stir and add it to the filling mixture.
- When the crust is ready, place the remaining 1 cup of chopped chocolate gelt in the bottom of the crust then top with the pecans.
- Pour the filling mixture over the chocolate and pecans.
- Bake in the center of the oven for 50-60 minutes, until the crust is browning and the filling is firm.
- Set the pie aside for 1 hour to cool then dig in!
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/chocolate-gelt-pecan-pie/