Ingredients: |
Ingredients: 3 large eggs, slightly beaten
1⁄4 pound (1 stick) unsalted butter, melted
2⁄3 cup all-purpose flour
3⁄4 cup sugar
1⁄4 cup brown sugar
1 teaspoon cinnamon
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
1⁄2 cup chopped pecans
1⁄2 cup chopped walnuts
One 9-inch prebaked Annie’s Pie Crust or prebaked storebought pie crust
Whipped cream or ice cream for topping (optional)
Annie's Pie Crust
2˝ cups all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
2˝ sticks very cold unsalted butter, cut into 1⁄4-inch pats
6 tablespoons to ˝ cup cold water
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Directions: |
Directions:1. Preheat the oven to 350°F.
2. Whisk together the eggs, melted butter, flour, sugar, brown sugar, cinnamon, and vanilla extract until smooth. Stir in the chocolate chips, pecans, and walnuts. Spread the mixture into the prepared pie crust.
3. Bake for 35 minutes, or until the filling is set and the top and crust are golden brown. Serve with whipped cream or ice cream, if desired.
Pie Crust
1. Combine two-thirds (about 12⁄3 cups) of the flour with the sugar and salt in the bowl of a food processor. Pulse to incorporate. Spread the butter chunks evenly over the surface. Pulse until no dry flour remains and the dough just begins to form clumps, or about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with the remaining flour and pulse until the dough is just barely broken up, about 5 short pulses.
2. Transfer the dough to a large bowl. Sprinkle the dough with water; then, using a rubber spatula, fold and press it until it comes together into a ball. Divide the ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours or freeze for up to 3 months.
3. On a well-floured work surface, using a rolling pin dusted with flour, roll out the chilled dough into a
12-inch round. Transfer the dough to a pie pan. Press the dough evenly into the pan and use your preferred crimping technique to decorate the edge of the crust. Place the pan in the freezer for 2 hours before baking.
4. Preheat the oven to 375°F.
5. Remove the pie crust from the freezer
5. Remove the pie crust from the freezer and line the inside with parchment paper. Place pie weights (or dried beans) on top of the parchment paper to weigh down the crust. Bake for 15 minutes. Remove from the oven and remove the parchment paper and weights. Return the pan to the oven to bake for 10 minutes more, or until the crust starts to turn golden brown. Remove from the oven and let cool until ready to use. |
This recipe for Chocolate Derby Pecan Pie (Reese Witherspoon) is from