This pie calls for 3 types of chocolate, but you can use only one or two. This recipes is based on a recipe from the American's Test Kitchen. I have modified it a bit to suit my tastes.
Clarified pies can be difficult for some folks but there are some tricks to a successful pie.
Clarified pies can be difficult for some folks but there are some tricks to a successful pie.
- Blind bake the crust, this ensures the crust stays crisp and not get soggy on the bottom.
- Put the filling into the crust while it's still warm.
- Cook the filling to 130 degrees, this gives the pie a head start when placed into the oven. It will firm up with out getting the crust overly done. You will notice the lower baking temperature due to this step.
Equipment:
Pie Pan: 9 inch
Scale...Once you have one you will wonder how you baked without it.
Food Processor ... Not required but makes the job easier.
Instant Read thermometer
Oven: 375 degrees (Blind Bake Crust)
Bake: 10-15 minutes (Blind Bake Crust)
Yields: 8 Servings
Pie Pan: 9 inch
Scale...Once you have one you will wonder how you baked without it.
Food Processor ... Not required but makes the job easier.
Instant Read thermometer
Oven: 375 degrees (Blind Bake Crust)
Bake: 10-15 minutes (Blind Bake Crust)
Yields: 8 Servings
9 inch Pie Crust Recipe:
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)
Crust Instructions:
With a Food Processor or by hand
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)
Crust Instructions:
With a Food Processor 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, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk.
- Roll the dough into a strip and fold over into thirds. Repeat this process 3 times until the dough comes together.
- Then put into the refrigerate for 30 minutes.
- Remove the 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.
- Blind Bake the Crust....More Information
BAKE PIE
Oven: 275 degrees NOTE: Adjust the racks in the oven
Ingredients:
Pie Filling
3 T. unsalted butter, cut into 3 pieces (42g)
3/4 c. dark brown sugar (150g)
1/2 tsp. salt
2 large eggs
1/2 c. light corn syrup (170g)
1 tsp. vanilla
1 tsp. espresso coffee
1 c. (4oz. pecans, toasted and copped coarse) (113g)
6 oz. semisweet, milk, and/or white chocolate chopped coarse.
Directions:
Oven: 275 degrees NOTE: Adjust the racks in the oven
- Place the pie plate on a baking sheet just in case.
- Bake the pie in the lower 1/3 of the oven.
Ingredients:
Pie Filling
3 T. unsalted butter, cut into 3 pieces (42g)
3/4 c. dark brown sugar (150g)
1/2 tsp. salt
2 large eggs
1/2 c. light corn syrup (170g)
1 tsp. vanilla
1 tsp. espresso coffee
1 c. (4oz. pecans, toasted and copped coarse) (113g)
6 oz. semisweet, milk, and/or white chocolate chopped coarse.
Directions:
- Melt the butter in a heatproof bowl set over a water bath maintained at just below a simmer. (I use a glass bowl place over a pan filled with water) Remove the bowl from the simmering water and stir in the sugar and salt until the butter is absorbed.
- Whisk in the eggs, then the corn syrup and vanilla until smooth.
- Return the bowl to the hot water bath and stir until the mixture is shiny and hot to the touch and registers 130 degrees on an instant-read thermometer.
- Off the heat, stir in the pecans.
- Pour the pecan mixture into the warm pie crust. Scatter the chocolate over the top and lightly press it into the filling with the back of a spoon.
- Bake the pie until the filling loos set but yields like jell when gently pressed with the back of a spoon. about 50-60 minutes.
- Cool the pie on a wire rack until the filling has firmed up, about 2 hours.
- Serve slightly warm or at room temperature.