Electra Mustaine's Chocolate Espresso Pecan Pie - WSMV Channel 4

Electra Mustaine's Chocolate Espresso Pecan Pie

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Chocolate Espresso Pecan Pie

Filling
70% Dark Chocolate (3 oz bar)
4Tbsp unsalted butter
4 large eggs
1 cup dark corn syrup
1 cup brown sugar
1/2 tbsp salt
2 tbsp kahlua
1/4 cup lightly toasted pecans (chopped)
1/4 cup perfect pecan halves
melt chocolate-all but 2 squares
whisk eggs w/ syrup, sugar & salt
add kahlua & cool chocolate mixture
toast all pecans (350degrees) 5 mins

Pie Crust
2 1/2 cups gluten free 1-1 baking flour
3/4 tsp salt
3 tbsp brown sugar
1 tbsp xanthan gum
1/2 cup vegetable shortening (cold)
1/2 tbsp butter cold & cubed
1/4 cup col water
-combine dry ingredients & butter in food processor, pulse until mixed
-add cold water, pulse until dough shape
-(recipe makes 2 pies crusts) sprinkle dough w/ flour then place between saran wrap sheets.
-roll out into a 10-11 inch crust then transfer to greased / buttered pie tin (removing all plastic wrap)
-remove excess dough from edges w/ cooking scissors or gently by hand
-decoratively crease the out trim of pie using the pinching technique or w/ a fork.
-Poke holes w/ fork through out the rest of the dough crust (base & sides) for crispy crust
-bake crust for 10 mins 350 degrees, set aside


-arrange halved pecans in a circle close to but barely/gently touching the sides of pie dish.  Fill center of dish with chopped pecans (not overlapping the halved pecans)
-slowly pour in filling mixture until 3/4 of way full (pecans will rise to top)  
-place in oven at 350 degrees
-transfer rest of filling mixture into a cup to pour in to the dish once in the oven
-Bake 45 minutes at 350 degrees

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