Short Crust Pastry: In
a food processor, place the flour, salt, and sugar and process until
combined. Add the butter and process until the mixture resembles
coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow,
steady stream, through the feed tube until the dough just holds
together when pinched. If necessary, add more water. Do not process
more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic
wrap, and refrigerate for 30 minutes to one hour before using.
After the dough has chilled sufficiently,
place on a lightly floured
surface, and roll into a 13 inch (33 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards).) Fold
the dough in half and gently transfer to a 9 inch (23 cm)
pie pan. Brush off any excess flour and tuck the overhanging
pastry under itself. Use a fork to make a decorative
border or else crimp the
edges using your fingers. Refrigerate
the pastry, covered with plastic wrap, for about 30 minutes before
pouring in the filling.
Preheat oven to 350 degrees F (180
degrees C). Place the oven rack in the bottom third of the oven.
To toast Pecans - Place pecans on a baking
sheet and bake for about 8 minutes or until lightly browned and
fragrant. Let cool and then chop coarsely.
In a heatproof bowl placed over a saucepan of simmering water, melt the
unsweetened chocolate. Set aside to cool.
In a large bowl, whisk
the eggs, and then whisk in the sugar, corn syrup, melted butter,
vanilla extract, and salt. Then stir in the cooled melted chocolate.
Remove the chilled
pastry crust from the refrigerator and evenly distribute the chopped
pecans over the bottom of the crust. Pour the filling
evenly over the nuts. Arrange the whole pecans in a decorative
pattern on top of the filling. Place the pie plate on a baking sheet
and bake for about 50 to 60 minutes, or until
the filling has puffed but is still wobbly when gently shaken. (If you find the edges of the pie crust
are over browning during baking, cover with foil.) Remove from
oven and place on a wire rack to cool. Serve warm or at room
temperature with whipping cream or vanilla ice cream.
Makes one 9 inch (23 cm) pie.
Anderson, Jean. 'The
American Century Cookbook'. Clarkson Potter/Publishers. New York:
Barker, Karen. 'Sweet
Stuff'. The University of North Carolina Press. Chapel Hill: 2004.
Smith, Art. 'Back to
the Table'. Hyperion. New York: 2001.
Thorne, John and Lewis
Thorne, Matt. 'Outlaw Cook'. Farrar Straus Giroux. New York: