Mocha Pecan Pie Time

pecanpie

It’s pie time at Simple Cook. David Finch posts a basic pie crust recipe that makes two 9-inch pie crusts, and links to a pie troubleshooting guide from allrecipes.com. He’s also got recipes for buttermilk pie, bourbon pecan pie, sweet potato pie, and Kentucky Derby pie, which reminds me a bit of my favourite pie recipe, mocha pecan pie, from Sundays at Moosewood; it makes one 9-inch pie. I am not a fan of pecan pie generally but this is delicious and easy to make.

Crust

1/3 cup butter
1 cup unbleached white flour
3 Tbsp. ice water

Filling

3/4 cup sugar
1/2 cup maple syrup
2 Tbsp. coffee liqueur [I use Tia Maria and I probably splash a little extra in]
2 Tbsp. butter
2 Tbsp. unbleached white flour
3 lg. eggs
1/2 cup semi-sweet chocolate chips
1 cup toasted pecans

What to Do:

Preheat the oven to 400 F.

For crust, cut butter into flour with knife, pastry cutter, or your fingers, until the mixture resembles coarse cornmeal. Add about 3 T. ice water, and combine until dough clings together in a ball. Roll out on a lightly floured board. Place crust in a 9-inch pie plate and crimp the edges.

To make the filling, put all filling ingredients except the pecans into a food processor and puree until chocolate chips are completely ground up and everything is smooth. Pour the filling [making sure that the very sharp blade of the food processor doesn’t fall onto your hand and slice it, as once happened to me] over the pecans in a bowl, and stir just enough to coat the nuts.

Pour filling into unbaked 9-inch pie shell. Bake at 400 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake for another 30 minutes, or until filling is set but still moist. Cool completely before cutting. Serve with whipped cream or vanilla ice cream, if desired.

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