Bear Bottom Chocolate Pecan Pie
From grizzlybear 15 years ago
- 70 minutes to make
- Serves 1012
This pie has everything, it is bittersweet, gooey, crunchy and very rich. The only thing it lacks is restraint.
Ingredients
- FOR THE CRUST: shopping list
- 1 recipe Single Crust Pastry (recipe follows) shopping list
- FOR THE FILLING: shopping list
- 4 eggs shopping list
- 1/2 cup granulated sugar shopping list
- 3/4 cup brown sugar shopping list
- 1/2 tsp. salt shopping list
- 2/3 cup corn syrup shopping list
- 2/3 cup whipping cream shopping list
- 1 tsp. vanilla extract shopping list
- 1/3 cup brandy shopping list
- 1/4 cup butter, melted shopping list
- 1 1/2 cups pecan halves shopping list
- FOR THE TOPPING: shopping list
- 1/2 cup whipping cream shopping list
- 4 oz. semisweet chocolate, coarsely chopped shopping list
- 1 Tbsp. corn syrup shopping list
- For the Crust: Preheat the oven to 375 degrees . Prepare the pastry as directed. Cool completely before filling. shopping list
- For The Filling: Reduce the oven temperature to 350 degrees . Using an electric mixer or whisk, beat the eggs, both the sugars, salt and syrup until combined but not frothy. Stir in the whipping cream, vanilla, brandy, melted butter and pecans. Pour into the prepared crust. Bake for 50 to 60 minutes, until the filling is set and slightly puffed in the center. Cool completely before topping. shopping list
- For The Topping: Place a small saucepan over medium heat, and cook the cream until bubbly. Remove from the heat, stir in the chocolate and let sit for 10 minutes. Add the corn syrup and stir until smooth. Allow to cool until slightly thickened but still very shiny. shopping list
- Using a teaspoon, dot the topping over the cooled pie and swirl decoratively. Serve at room temperature or slightly chilled. Store refrigerated for up to 5 days. shopping list
How to make it
- Single Crust Pastry
- Makes pastry for one 10-inch single crust pie
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1/3cup cold butter, cut into 1/2 inch pieces
- 1/3 cup shortening, cut into 1/2 inch pieces and frozen for 15 minutes
- 1/4 cup cold water
- Make sure all the ingredients are as cold as possible.
- Using a food processor or a pastry cutter and a large bowl, combine the flour, salt, butter and shortening. Process or cut in until the mixture resembles coarse meal and begins to clump together.
- Sprinkle with the water, let rest for 30 seconds and then either process very briefly or cut with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl.
- Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
- Allow the dough to warm slightly at room temperature if it is too hard to roll.
- On a lightly floured board, roll the disk to a thickness of 1/8 inch .
- Cut a circle about 1 1/2 inches larger than the pie plate. Transfer the pastry to the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs about 1/2inch over the plate. Flute the edges. Use as directed in recipe.
The Rating
Reviewed by 4 people-
oh yummm i love this one grizz....
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Oh, this one is wonderful. Thank you.
notyourmomma
in South St. Petersburg loved it
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love the addition of brandy...very nice. thanks for posting.
choclytcandy
in Dallas loved it
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