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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.
Pecan Filling:
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
whipped cream or vanilla ice cream.
Makes one 9 inch (23 cm) pie. |
