Chocolate Georgia Pecan Pie

0 ratings

prepare

cook

serves

3 sticks plus 2 tbsp. unsalted butter

1/3 cup plus 1 tbsp. milk, room temperature

1 egg yolk, room temperature

1 tsp. sugar

1 tsp. salt

3 1/2 cups all purpose flour

10 oz. Georgia pecans, divided

2 cups brown sugar

1/2 cup butter

1/2 cup ganache

8 eggs

1 3/4 bottles (1 lb. bottles) dark corn syrup

1 tbsp. vanilla

1 tbsp. rum

3 oz. chocolate chips

1

To make tart dough, place the butter in the bowl of a mixer, using the paddle attachment on low speed until creamy.
2

Add the milk, egg yolk, 1 tsp. sugar and salt and beat until mixture is roughly blended. The mixture will look curdled, this is normal.
3

With the mixer on low, add the flour in 3 stages. Do no wait for the flour to be completely incorporated. Mix only until the ingredients come together to form a soft moist dough that doesn’t stick to the side of the bowl, but holds together. Don’t over mix.
4

Refrigerate at least 4 hours before using.
5

To make filling, combine brown sugar, butter and ganache. Add eggs one at a time, then scrape down bowl. Add syrup, vanilla and rum and refrigerate.
6

To assemble, line pie pan with tart dough. Line bottom of pan with chocolate chips pecans. Pour filling on top. Bake 325°F for an hour and 15 minutes.

Timothy Magee

preparation methods	Bake
Meals/Courses	Pies & Tarts, Pastry & Bake Shop
cuisines	North & South American, Southern & Soul Food