Bitter Chocolate Pecan Pie
8 servings
150 minutes
Chocolate pecan pie is the embodiment of American culinary tradition, combining rich chocolate flavor and crunchy caramelized nuts. This dessert originated in the southern states of the USA, where pecans are a key ingredient in many sweet dishes. The thick, velvety chocolate creates a deep taste while the nuts add a pleasant texture. The delicate crust frames the pie, turning it into a true delight. Served warm, often with whipped cream, it becomes even more refined. This pie is perfect for festive dinners or cozy family evenings when something special is desired.
1
Roast the nuts in the oven (10 minutes at 190 degrees), let cool and split in half.
- Pecan: 2 glasss
2
Melt chocolate (no more than 70% cocoa) in a water bath and remove from heat.
- Dark chocolate 70%: 120 g
3
Roll out the dough and cut out a circle with a diameter of about 30 cm. Place the dough in a round baking pan with a diameter of 23-25 cm. Press the dough against the bottom and sides of the pan, fold the hanging edges inward, and pinch with your fingers to create a decorative edge.
- Puff pastry: 450 g
4
Pour the melted chocolate into the mold with the dough. Place the nuts (rounded side up) on top of the chocolate.
- Dark chocolate 70%: 120 g
- Pecan: 2 glasss
5
Beat together eggs, brown sugar, vanilla, and salt with a mixer. Add corn syrup to the mixture, mix until smooth, and pour over the nuts.
- Chicken egg: 3 pieces
- Brown sugar: 0.3 glass
- Vanilla extract: 1 teaspoon
- Salt: 0.3 teaspoon
- Corn syrup: 0.8 glass
6
Bake in an oven preheated to 190 degrees for about 50-60 minutes. After half an hour, loosely cover the pie with foil.
7
When the pie turns golden and starts to puff, take it out of the oven and cool it down without removing it from the mold at room temperature.
8
Serve warm with whipped cream.