Pecan pie is a long-time American classic; its origin has been traced back to the 1,700s, when the French settled in the area now known as New Orleans. Today, it’s the reason you need to unzip your pants after a Thanksgiving meal. Two Dog Diner owner Paul Roberts was nice enough to share his chocolate pecan pie recipe. It is a favorite of customers at the cool Prospect diner and also happens to be an old family recipe.
• 1/2 C light corn syrup
• 1/2 C dark brown sugar
• 1/2 C sugar
• 1 tsp pure vanilla
• 4 large eggs
• 2-1/2 to 3 C fancy pecans halves
• 3/4 to 1 C dark, semi-sweet chocolate chips
• 1 recipe basic pie dough
1. Pre-heat oven to 375 degrees. Put corn syrup, sugars, vanilla and eggs in a bowl. Mix.
2. Roll out pie dough and carefully put in a 9-inch pie pan. Add chocolate chips to bottom of unbaked pie shell. Top chocolate with pecans. Add egg/sugar mixture and bake for 45 min. Check at that time; if the filling is still a little loose, cook for 15 more minutes. Cool for at least two to three hours before serving.
Pie Dough Ingredients
• 2 C flour
• 3/4 tsp salt
• 1-1/2 tsp sugar
• 1 C + 2 T unsalted butter, cold & diced
• 3–5 T ice water
1. In a medium bowl combine flour, salt and sugar. Using a pastry cutter or two butter knives, cut in butter until mixture is the size of small peas. Sprinkle ice water and mix until mixture comes together.
2. Form into 2 or 3 disks, wrap in plastic and refrigerate for at least half hour.
3. Roll out on lightly floured surface 1/2–1/4 inch thick fit into pie pan. Flute the edges.