Chocolate Pecan Sheet Pie With Molasses Recipes

CHOCOLATE-PECAN SHEET PIE WITH MOLASSES RECIPE

Steps:

• Pulse pecans, granulated sugar, and salt in a food processor until finely ground. Add 4 1/2 cups flour and pulse until combined. Add butter and pulse until pea-size pieces remain. With motor running, stream in 3/4 cup ice water; pulse until dough begins to form large clumps.
• Turn out dough onto a work surface. Knead briefly to combine, then pat into a flat rectangle. Wrap dough in plastic wrap and chill 1 hour.
• Arrange a rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper, leaving an overhang on 2 long sides.
• Transfer dough to a lightly floured, long piece of parchment (at least 20") and roll out to a larger rectangle. Top with another floured piece of parchment; roll to a 19x15" rectangle about 1/4" thick (if dough becomes too warm, chill 5 minutes). Remove top layer of parchment. Gently transfer parchment-lined dough to baking sheet so short sides of parchment hang over short sides of baking sheet. Press dough up sides of baking sheet until dough is just hanging over rim, then trim so edges are flush. Crimp with a fork, if desired, then prick bottom of dough with fork. Freeze dough 20 minutes.
• Bake crust until edges are lightly browned and beginning to set, 15-20 minutes. Transfer baking sheet to a wire rack and let cool.
• Melt butter in a large saucepan over medium heat. Cook, stirring occasionally, until solids begin to brown and butter smells nutty, about 5-8 minutes. Remove from heat and immediately stir in granulated sugar. Add corn syrup, molasses, lemon juice, vanilla, and salt and stir to combine. Add eggs and whisk until smooth.
• Pull out center rack of oven; place crust on rack. Pour filling into crust and carefully return rack to oven. Bake pie 10 minutes. Reduce oven temperature to 325°F and continue to bake until filling is set but wobbles slightly when baking sheet is tapped, 20-25 minutes more. Transfer pan to a wire rack and let cool.
• Increase oven temperature to 350°F. Whisk egg white in a large bowl until frothy. Add brown sugar and salt and whisk to combine. Add pecans and mix with a spoon until evenly coated.
• Spread pecan mixture on a foil-lined rimmed baking sheet and bake, tossing once halfway through, until toasted and crisp, about 8 minutes. Toss pecans, then transfer to a large bowl. Sprinkle with granulated sugar and toss to coat. Let cool, tossing occasionally to ensure pecans don't stick together, then coarsely chop.
• Place chocolate in a small bowl. Bring cream to a simmer in a small saucepan, then pour over chocolate. Tap bowl to submerge chocolate in cream; let stand 1 minute.
• Using a small whisk, stir chocolate mixture in the center until shiny and smooth. Pour ganache over pie and spread evenly with an offset spatula. Sprinkle candied pecans over pie while chocolate is warm. Let pie cool at room temperature at least 2 hours or chill 1 hour.
• Using parchment, transfer tart to a large cutting board or serving platter. Cut into squares to serve.
• Pie can be made 1 day ahead; loosely cover and chill.

MOLASSES-BOURBON PECAN PIE

Steps:

• Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
• Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F. Spread the pecans on a baking sheet and toast until darkened, about 8 minutes. Transfer to a plate and return the empty baking sheet to the lower oven rack. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until brown flecks appear, about 8 minutes; let cool slightly. Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl. Scatter the toasted pecans in the prepared crust; pour in the brown sugar mixture.
• Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F. Bake until the crust is golden brown and the filling is set, 45 to 55 minutes. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool at least 1 hour before serving.

CHOCOLATE PECAN PIE

Steps:

• Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Mix the yogurt with the 1 tablespoon ice water and drizzle it over the flour mixture, tossing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle up to 1 more tablespoon water, until the dough is just moist enough to hold together when pressed. Dump the dough onto a sheet of plastic wrap and compress it into a flat disk, pressing in any loose pieces. Wrap in the plastic wrap and refrigerate for at least 1 hour, or for up to 3 days.
• Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without severe cracking. On a lightly floured surface, roll the dough into a 14-inch circle about ⅛ inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for at least 45 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
• Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
• Increase the oven temperature to 400°F and let preheat.
• Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
• Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
• While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
• When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
• Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.