Our family hosts an annual party for our close friends, complete with a pie bake-off. A few years ago, this recipe won first prize! It’s a wonderful dessert.
—JANICE SCHNEIDER KANSAS CITY, MO
PREP: 35 MIN. + CHILLING • BAKE: 55 MIN. + CHILLING • MAKES: 10 SERVINGS
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1 package (3 ounces) cold cream cheese, cubed
1/4 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING
1/3 cup sugar
3 tablespoons butter
2 cups coarsely chopped semisweet chocolate, divided
4 eggs
1 cup dark corn syrup
2 teaspoons vanilla extract
Dash salt
2 1/2 cups pecan halves, toasted
1. In a small bowl, mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
2. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim; flute edge. Refrigerate while making filling.
3. In a small saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly.
4. In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top.
5. Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.