CHOCOLATE CHUNK PECAN PIE

This delicious pie is from the good folks at King Arthur Flour.

crust

• 1 1/2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
• 1 tablespoon buttermilk powder, optional
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons vegetable shortening
• 5 tablespoons cold butter
• 1 teaspoon white or cider vinegar
• 3 to 4 tablespoons ice water

filling

• 2 large eggs, room temperature
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup butter, melted and cooled
• 1 teaspoon espresso powder, optional; for flavor and color
• 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious*
• 1 1/3 cups bittersweet or semisweet chocolate chips or chunks, or a combination
• 2/3 cup diced pecans, toasted in a 350°F oven till golden, 8 to 10 minutes
• *Substitute 2 teaspoons vanilla for any of the flavorings, if desired

topping

• 2/3 to 1 cup cup pecan halves, optional
• 1) To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
• 2) Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
• 3) Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK
• .4) Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
• 5) Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
• 6) Shape the dough into a rough disk, and transfer it to a well-floured work surface. Roll it into a rectangle about 8" x 12". Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again. Give it another three-fold, then fold it in half to make a thick square. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
• 7) Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling. While it's warming, preheat the oven to 375°F. Roll the dough into a 12" to 13" circle.
• 8) Transfer the crust to a 9" pie plate. Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
• 9) Refrigerate the crust while you make the filling. Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
• 10) Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.
• 11) Stir in the flour, the cooled, melted butter; the espresso powder, and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
• 12) Pour the batter into the pie crust, then scatter the pecan halves on top.
• 13) Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
• 14) Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired.
• Yield: one 9" pie, about 8 to 10 servings.