September 23, 2010

Old Cooking Adventures - Out of Control Chocolate Pecan Pie

One fine Saturday afternoon my beautiful friend Veronica came over to have her first "Charlotte" experience.

Lil' bit of info on Miss V.
Miss V is a very keen cooking/baking enthusiast and has actually attended a "Shortcrust Pastry Masterclass" taught by the wonderful Chef Marc. (Masterclass pictured, V doing the sifting and Miss Kate providing the entertainment). V is also a kick-ass Belly Dancer and Reggaton rump shaker. Also if you have your medicare card, she will diagnose your medical problems ANYWHERE! Such as the time me, V and K where climbing Mt Ainslie and K lifted up her shirt and said to V "look at my mole, do you think i should get it removed?". (i can't remember exactly what K said but that was the gist of it, she would have added much more wit than i can come up with).

Out of Control Chocolate Pecan Pie -

Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan Filling:
1 1/2 cups (150 grams) pecans, toasted and coarsely chopped
2 ounces (57 grams) unsweetened chocolate, coarsely chopped
3 large eggs
1 1/2 cup (300 grams) granulated white  sugar
1 cup (240 ml) light corn syrup
2 tablespoons (25 grams) unsalted butter, melted
1 teaspoon pure vanilla extract or 1 tablespoon rum or bourbon
1/4 teaspoon salt
1/2 cup (50 grams) whole pecan halves

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border or else crimp the edges using your fingers. Freeze the pastry, covered with plastic wrap, for about 15 minutes before pouring in the filling. 
Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven. 
Pecan Filling: To toast Pecans - Place 1 1/2 cups (150 grams) of pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the chopped chocolate. Set aside to cool.
In a large bowl, whisk the eggs, and then whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt. Then stir in the cooled melted chocolate.
Remove the chilled pastry crust from the freezer and evenly distribute the chopped pecans over the bottom of the crust. Pour the filling evenly over the nuts. Arrange the whole pecans in a decorative pattern on top of the filling. Place the pie plate on a baking sheet and bake for about 50 to 60 minutes, or until the filling has puffed but is still wobbly when gently shaken. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or vanilla ice cream.
Makes one 9 inch (23 cm) pie
So me and V made this pie, but we are not in America (which is where this recipe came from) and we could not locate Corn Syrup. A conclusion was made that if we substitute the Corn Syrup for Golden Syrup that would be fine. WRONG! The pie itself looked fantastic, the crust was fantastic, the taste...........lets just say our teeth hurt while eating it and it kinda caused some nausea also. There was an extreme sugar high afterward and then an EXTREME sugar low, which resulted in us not really wanting to get off the lounge to go out for dinner, which was the plan.
Poor Miss V was scheduled to do a Belly Dancing performance at a restaurant after the pie making afternoon. Such a trooper she was, she got up there and shook her thang to a room full of people eating Turkish food, despite almost dieing from a sugar overdose 1 hour earlier.
I still have some of this pie in the freezer. i know I'll never eat it but for some unknown reason i cant seem to part with it. Here is what it looked like.
Many warnings should come with this pie but this one says it all.
‘Do not underestimate the unpredictable nature of the sugar high you may experience from consuming this pie”.  Kate
Thank you Miss K, you always know exactly what to say. Tell me the one about the Bogong Moths again....

Note: the recipe is really wierd fonted. My apologies, i cant seem to fix it. :)

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