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Categories:
butter unbleached white flour water sugar maple syrup corn syrup coffee liqueur butter unbleached white flour eggs chocolate chips pecans
Viewed: 47 - Published at: 8 years agoIngredients
- 1/3 cup butter
- 1 cup unbleached white flour
- 3 tbsp. ice water
- 3/4 cup sugar
- 1/2 cup maple syrup
- dark corn syrup
- 2 tbsp. coffee liqueur (or brewed strong black coffee)
- 2 tbsp. butter
- 2 tbsp. unbleached white flour
- 3 eggs
- 1/2 cup semisweet chocolate chips
- 1 cup toasted pecans
Method
- Preheat the oven to 400F.
- For the crust, cut the butter into the flour with a knife, a pastry cutter, or your fingers, until the mixture resembles a course cornmeal.
- Add about 3 tablespoons of ice water, and combine until the dough clings together in a ball.
- Roll it out on a lightly floured board.
- Place the crust in a 9-inch pie plate, and crimp the edges.
- To make the filling, place all of the filling ingredients except the pecans in a blender or food processor and puree until the chocolate chips are completely ground up and everything is smooth.
- If you don't have a machine, melt the chocolate and butter on very low heat.
- Cool it and beat it with all of the other filling ingredients except the pecans.
- Pour the filling over the pecans in a bowl, and stir just enough to coat the nuts.Pour the filling into the unbaked 9-inch pie shell.
- Bake at 400F for 10 minutes.
- Reduce the heat to 350F and bake for another 30 minutes or until the filling is set but still moist.
- Cool completely before cutting.
- Serve with whipped cream or vanilla ice cream.
