Bittersweet Chocolate Pecan Pie

Photo by Romulo Yanes

from Gourmet, November 2007

adapted by Maud Hallin

serves 8

1 (3 1/2-ounce) fine quality 60% to 70% cacao bittersweet chocolate bar, finely chopped

enough pastry dough for a 9-inch pie pan, chilled

2 cups pecan halves (8 ounces), toasted and cooled

3 large eggs

1/3 cup packed light brown sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1/2 cup dark corn syrup

Preheat oven to 375 degrees with rack in middle.

Melt chocolate in a metal bowl set over barely simmering water, stirring. Or melt carefully in non-metal bowl in microwave oven for 30 seconds at a time until melted.

Roll out chilled dough into a 13-inch round between two layers of plastic wrap. Remove upper layer of plastic wrap and lift dough into pan, turning it upside down. Fit into a 9-inch deep dish pie plate. Trim excess dough, leaving a 1/2-inch overhang.

Spread chocolate in bottom of pie shell with rubber spatula and let it set (can use freezer), then cover with pecans.

Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour mixture into pie shell over pecans.

Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. If pie is browning too fast after 30 minutes, loosely cover with foil. Cool pie on a rack to room temperature.

Pie can be baked one day ahead. Cover when cool. Ghirardelli chocolate was very good.