Recipe of Today: Chocolate Pecan Pie

Ingredients:

For The Crust:

• 1 ¼ cups all-purpose flour
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed
• 2-3 tbsps ice water

For The Filling:

• 1 cup pecan halves
• ½ cup semisweet chocolate chips
• 3 large eggs
• 1 cup granulated sugar
• ½ cup light corn syrup
• 2 tbsps unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

For The Crust:

• In your Kitchenin KM50 Stand Mixer, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.

• Gradually add ice water, one tbsp at a time, and beat until the dough comes together when pinched.

• Turn the dough out onto a floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

• Preheat the oven to 375°F.

• Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.

• Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, and bake for an additional 5 minutes, until the crust is lightly golden. Let it cool while preparing the filling.

For The Filling:

• In the mixing bowl, whisk together the eggs, granulated sugar, light corn syrup, melted butter, vanilla extract, and salt with Kitchenin KM50 Stand Mixer until well combined. Stir in the pecan halves and semisweet chocolate chips.

• Pour the filling into the partially baked pie crust. Cover the pie edges with a pie shield or aluminum foil to prevent over-browning. Bake for 40-45 minutes or until the filling is set and slightly puffed.

• Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. Serve and enjoy!