Dark Chocolate Pecan Pie

Shared by The Pantry Seattle

Recipe Adapted from Brian Medfor

Yield: one pie

Ingredients

1 pre-baked flakey pie crust

For the filling:

6 1/2 ounces chopped pecans

2 ounces heavy cream

4 ounces bittersweet chocolate (64%-72%), chopped into pieces

5 1/4 ounces brown sugar

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

2 1/2 ounces unsalted butter, melted

8 ounces dark corn syrup

1 teaspoon vanilla extract

4 large eggs, room temperature

Instructions

Preheat the oven to 350 degrees.

Spread the pecans on a rimmed baking sheet and toast for 8-10 minutes, stirring occasionally, until they are lightly toasted. Let cool. - Reduce the oven temperature to 325 degrees.

To make the chocolate layer, bring the heavy cream just to a boil in a saucepan. Remove from the heat and pour in the chocolate pieces. Stir to distribute, let sit for 5 minutes, then stir until smooth. Pour the chocolate into the cooled, pre-baked pie crust, and spread evenly over the bottom. Place the pie crust in the freezer to set the chocolate.

In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Then add in the corn syrup and vanilla and whisk to combine. Add the eggs one at a time, mixing well after each addition. Finally, stir in the cooled pecans.

Pour the filling into the pie crust with the cooled ganache. Bake for about 45-55 minutes on the middle rack, making sure to rotate the pie 180 degrees about halfway through. When done, the pie will have puffed slightly and the center will be firm to the touch, with a bit of give. Transfer the pie to a wire rack and let cool thoroughly.