Fox Bros.’s Chocolate Pecan Pie With Cinnamon Whipped Cream
1/2 cup (1 stick) unsalted butter
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1/4 cup chilled club soda
To make the pie dough: Cut the butter into 1-inch cubes and place in the freezer for 15 to 30 minutes. Meanwhile, in a bowl, combine the flour, salt, and sugar and mix well. Incorporate the cold butter into the flour mixture, pressing the flour and butter between your fingers until the flour resembles coarse crumbs. Slowly add the club soda, mixing until the dough begins to come together. Press and flatten the dough, wrap it in plastic wrap, and place in the refrigerator for at least 30 minutes.
1/2 cup semisweet chocolate chips
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Pour the chocolate chips into a large glass bowl and place over a pot of simmering water. As the chips begin to melt, stir in the cream, salt, and vanilla until combined and smooth. Set aside.
1 cup light corn syrup
2 tablespoons melted unsalted butter
2 eggs, whisked
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon molasses
1/2 teaspoon salt
11/2 teaspoons vanilla extract
11/2 teaspoons cornstarch
2 tablespoons water
4 cups pecan halves
In a bowl combine the corn syrup, melted butter, and whisked eggs, mixing well. Whisk in the brown sugar, granulated sugar, molasses, salt, and vanilla. In a separate bowl, dissolve the cornstarch in 2 tablespoons water to make a slurry. Add the slurry to the egg mixture. Whisk in the chocolate mixture until thoroughly combined.
Preheat the oven to 375°F. Roll the dough out until it’s ¼-inch thick and roughly the size of a 9-inch pie pan. Place the dough into the pie pan, removing the excess around the edges. Place the pecan halves evenly into the shell. Pour the pie filling over the pecans and allow to settle for 5 minutes. Place the pie in the oven and bake until the center is set, about 55 to 60 minutes. Allow the pie to cool for at least 1 hour before serving. Garnish with Cinnamon Whipped Cream.
1 pint heavy cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
In a stand mixer, whisk heavy cream, confectioners’ sugar, vanilla extract, and cinnamon until incorporated and the cream holds a stiff peak
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1/4 cup chilled club soda
To make the pie dough: Cut the butter into 1-inch cubes and place in the freezer for 15 to 30 minutes. Meanwhile, in a bowl, combine the flour, salt, and sugar and mix well. Incorporate the cold butter into the flour mixture, pressing the flour and butter between your fingers until the flour resembles coarse crumbs. Slowly add the club soda, mixing until the dough begins to come together. Press and flatten the dough, wrap it in plastic wrap, and place in the refrigerator for at least 30 minutes.
1/2 cup semisweet chocolate chips
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Pour the chocolate chips into a large glass bowl and place over a pot of simmering water. As the chips begin to melt, stir in the cream, salt, and vanilla until combined and smooth. Set aside.
1 cup light corn syrup
2 tablespoons melted unsalted butter
2 eggs, whisked
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon molasses
1/2 teaspoon salt
11/2 teaspoons vanilla extract
11/2 teaspoons cornstarch
2 tablespoons water
4 cups pecan halves
In a bowl combine the corn syrup, melted butter, and whisked eggs, mixing well. Whisk in the brown sugar, granulated sugar, molasses, salt, and vanilla. In a separate bowl, dissolve the cornstarch in 2 tablespoons water to make a slurry. Add the slurry to the egg mixture. Whisk in the chocolate mixture until thoroughly combined.
Preheat the oven to 375°F. Roll the dough out until it’s ¼-inch thick and roughly the size of a 9-inch pie pan. Place the dough into the pie pan, removing the excess around the edges. Place the pecan halves evenly into the shell. Pour the pie filling over the pecans and allow to settle for 5 minutes. Place the pie in the oven and bake until the center is set, about 55 to 60 minutes. Allow the pie to cool for at least 1 hour before serving. Garnish with Cinnamon Whipped Cream.
1 pint heavy cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
In a stand mixer, whisk heavy cream, confectioners’ sugar, vanilla extract, and cinnamon until incorporated and the cream holds a stiff peak
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