Maple pecan chocolate pie

One of my husband’s friends hosts an annual Christmas dinner and, for as long as I’ve been attending, I’ve brought a dessert (predictable, I know).  This year I decided to bring a pecan pie because I’ve developed an obsession with these delicious nuts.  I’m not sure when or how it happened but I just want to add them to absolutely everything from mains to salads to desserts.  Pecan pie recipes are everywhere: it’s a classic Southern U.S. dessert with universal appeal.  As usual, I found a few recipes that sounded pretty good and put my own spin on them.  This recipe uses my standard pie crust, but you could always change it up with a shortbread crust instead.  I felt that the filling was so rich that a simple crust would compliment it best.  Instead of using a typical filling, I chose to use maple syrup: both to add a little Canadiana, and also because I dislike high fructose corn syrup.  The final touch to this pie is chunks of semisweet chocolate; this is not necessary, and could be substituted with more pecans if you wanted a less amazing, boring pie.

1 1/4 cups all-purpose flour
1 tbsp white sugar
1/2 tsp salt
1/2 cup frozen butter
6 tbsp ice water
Rolling pin
Pastry/cutting board
Box or potato grater

Sift your flour, sugar and salt together in a large bowl.  Then grate the frozen butter into the flour mixture and toss lightly with your fingers until thoroughly combined.


Sprinkle in the ice water and stir with your fingers, mixing and firmly kneading until the dough comes together into a ball.  Next, flatten your dough into a disk, wrap in cellophane and refrigerate for at least 30 minutes.

3 tbsp butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tbsp flour
1 tsp vanilla extract
3/4 cup maple syrup
2 cups pecan halves
1 cup semi sweet chocolate chunks (I used PC brand)
Pie plate
Baking pan
Preheat your oven to 350 F and toast your pecans for 8 minutes then set aside.
Melt your butter.  Mix your beaten eggs, flour, vanilla and maple syrup until combined then add your butter.
Next, mix in your chocolate chunks and roasted pecans.
Roll out your pie dough and place in a baking plate then pour your filling in.  Place your pie plate on a baking sheet to prevent dripping and bake for 50-60 minutes.
If you find your crust is baking too fast, cover the edges with foil to prevent burning while the filling sets.
Allow your pie to cool fully on a baking sheet before serving.
I think it was a hit!


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