| Level: | Intermediate |
| Total: | 4 hr |
| Prep: | 2 hr 40 min |
| Cook: | 1 hr 20 min |
| Yield: | 6-8 servings |
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg, beaten
- 1 1/2 cups pecan halves
- 10 tablespoons unsalted butter
- 6 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2/3 cup light corn syrup
- 1/4 cup packed dark brown sugar
- 3 large eggs, beaten
- 3 tablespoons bourbon
Instructions
- Make the dough: Pulse the flour, cocoa, confectioners’ sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
- Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
- Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
- Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
- Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 648 |
| Total Fat | 43 g |
| Saturated Fat | 19 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 4 g |
| Sugar | 46 g |
| Protein | 8 g |
| Cholesterol | 162 mg |
| Sodium | 192 mg |
Reviews
Best Pecan Pie I ever made. A little more on the bitter side, just as I like it
Was not worth the effort. Crust was too dry to roll out properly, and just simply not worth the effort and time overall.
Very good and very rich. A wonderful twist on Pecan Pie. Other reviews comment on the crust not having enough sweetness, but I feel if there was more sugar in the crust the whole tart would be much too sweet and rich.
The recipe was not difficult to follow. However, I had the most difficult time rolling out the crust dough onto parchment paper. The paper just slid all over making it difficult to roll out the dough properly.
The recipe was not difficult to follow. However, I had the most difficult time rolling out the crust dough onto parchment paper. The paper just slid all over making it difficult to roll out the dough properly.
The filling was super delicious, but the crust was not worth the effort at all. Next time, I’m going to try a chocolate cookie crumb crust – much easier and much less fussy.
Filling was TO DIE FOR, but the crust left much to be desired. It was dry and bitter….
Blew everyone away.
This is heavenly! I was searching for a chocolate pecan pie recipe, and this one screamed my name. I have to say it’s a time consuming recipe, with the chilling of the dough twice, and the cooling of the crust and filling before baking, but it was worth every minute. The filling is like the best chewy, buttery caramel you ever had, with roasted pecans mixed in. The crust is perfect, like the old fashioned chocolate wafer cookies. One piece of advice would be not to let the filling cool too much before you mix the eggs in. The filling is gooey and thick, and it’s tough to get the eggs mixed in, although I was doing it by hand. Try this and enjoy! I’m going for another slice right now…
The filling is excellent, but I wish the crust was a bit sweeter and called for more sugar. Maybe granulated sugar would’ve worked better than the confectioners sugar. Overall, very good.