This is a clarified pie, easy to make but there is one trick and that is to boil the sugar for 2 minutes (time it).
Oven: 350 degrees F.
Bake: 40 minutes
Pan: 9 inch pie pan
Servings: 6 - 8
Whole Grain Pie 9 inch Crust
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp. salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)
Double the recipe and freeze one so you have the crust made for the next pie to save yourself time.
1 c. light corn syrup (310 g)
1 c. sugar (196 g)
3 T. chocolate cocoa powder
2 tsp. instant coffee
4 T. butter
4 eggs (large)
2 tsp. vanilla
1/4 tsp. salt
2 1/2 - 3 c. pecans chopped (275 g - 330 g)
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix. Do not over mix, it may be dry it will come together after the rest in the refrigerator. Add the remaining buttermilk and mix, press into a ball, and then flatten into a rounded disk and refrigerate for 30 minutes.
Remove dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
Stir corn syrup and sugar in a heavy medium saucepan over medium heat until the sugar dissolves and the mixture boils. Boil the mixture for 2 minutes
Remove from the heat and add cocoa powder, instant coffee, and butter; stir until butter is melted and mixture is smooth. Cool slightly before adding eggs.
Whisk eggs in a separate bowl. Add a small amount of the hot mixture to the eggs to temper them. Once they are warmed add the egg mixture to the hot chocolate mixture. Then add vanilla and salt at the end. Add the chopped pecans to the mixture.
Pour filling into the crust and bake until filling sets, about 40 minutes or the internal temperature is 170 degrees F. Cool slightly before cutting.