New Twist on Pecan Pie recipe & photos


For the Dough

  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 cup dutch-process cocoa powder
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
  • 1 large eggs, beaten

For the Filling

  • 1 1/2 cups pecan halves
  • 10 tablespoons unsalted butter
  • 6 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2/3 cup light corn syrup
  • 1/4 cup packed dark brown sugar
  • 3 large eggs, beaten
  • 3 tablespoons bourbon


Make the dough:
  • Pulse the flour, cocoa, confectioners’ sugar and salt in a food processor until combined.
  • Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter.
  • Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.)
  • Turn out onto a sheet of plastic wrap and press into a disk.
  • Wrap tightly and refrigerate until firm, at least 1 hour.
  • Place the dough on a large sheet of lightly floured parchment paper.
  • Roll into a 12-inch round, no more than 1/8 inch thick.
  • Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.)
  • Trim the excess dough.
  • Cover with plastic wrap and chill at least 1 hour.
  • Position racks in the middle and lower third of the oven; preheat to 350 degrees F.
  • Line the crust with foil, then fill with pie weights or dried beans.
  • Bake on the middle rack, 20 minutes.
  • Remove the foil and weights and continue baking until crisp, 7 to 10 minutes.
  • Transfer to a rack to cool completely.
Prepare the filling:
  • Coarsely chop 1 cup pecans.
  • Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat.
  • Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes.
  • Immediately stir in the chopped pecans and cook 1 to 2 more minutes.
  • Remove from the heat and whisk in the corn syrup and brown sugar until dissolved.
  • Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.).
  • Increase the oven temperature to 375 degrees F.
  • Place the tart shell on a baking sheet and pour in the filling up to the brim.
  • Arrange the remaining 1/2 cup pecan halves on top.
  • Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes.
  • Transfer to a rack to cool completely.

(if you dare to look)
nutritionalĀ info
Calories 869.6
Calories from Fat 512
Total Fat 56.9g
Saturated Fat 25.0g
Cholesterol 232.5mg
Sugars 42.8 g
Sodium 250.1mg
Total Carbohydrate 84.1g
Dietary Fiber 5.3g
Sugars 42.8 g
Protein 10.3g

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