Chocolate Pecan Pie

pbServes 8/b/p
h2Chef's Note/h2
pI have been trying for years to make a more than acceptable pecan pie. The problem is the corn syrup. In the past, I often added chocolate chips and/or a chocolate liqueur to the batter so I thought: Why not just make a chocolate crème and pour that over the pecans?/p
pI love chocolate, but this comes out sooo chocolate, I like to serve it with a lightly sweetened whipped cream or sweetened sour cream. /p
h2Ingredients/h2
piFor the crust/i/p
ul
liSpray for the pan/li
li(9-10 inch removable bottom fluted tart pan)/li
li2/3 cup flour/li
li1/2 cup toasted pecans/li
li1/4cup GRANULATED SUGAR SUBSTITUTE/li
li1 pinch salt/li
li1/4tsp cinnamon/li
li1/2 tsp baking powder/li
li4 tbsp butter/li
li1 large egg/li
/ul
piFor the filling/i/p
ul
li3 large eggs/lu
li2/3 cup GRANULATED SUGAR SUBSTITUTE/li
li3 Tbsp coffee (I use powdered espresso)/li
li1/2 cup sour cream or heavy cream/li
li1 tsp pure vanilla extract/li
li2 Tbsp bourbon, brandy, or coffee liqueur (OPTIONAL)/li
li3 Tbsp Hershey’s Special Dark Cocoa powder/li
li1 cup pecan halves/li
/ul
h2Preparation/h2
piFor the crust/i/p
ol
liIn a food processor with a steel blade pulse all of the dry ingredients until very well combined and the nuts disappear into the mixture./li
liAdd cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade./li
liRemove the dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work./li
liRoll out the crust on flowered surface to about a 14 in circle. Using your fingers fit sections of the crust into tart pan. This dough is fragile and will break. Not to worry just piece it together with your fingers./li
liRefrigerate for 15-20 minutes before filling./li
/ol
piFor the filling/i/p
ol
liBeat the eggs until smooth. Add GRANULATED SUGAR SUBSTITUTE and beat until incorporated./li
liAdd the coffee, vanilla, and Sour cream or heavy cream. Beat until well mixed./li
liAdd the cocoa powder and mix well. Allow to sit for 20 minutes so some of the air from the beating is released (this will help keep the filling from cracking)./li
/ol
piFinal Preparation/i/p
ol
liArrange the pecans in concentric circles. Slowly (so not to disturb your pecan design), pour the chocolate mixture into the crust./li
liPreheat oven to 350°/li
liBake at 350 for 25-30 minutes./li
liTransfer to a rack and cool./li
liRefrigerate for 2-3 hours. Serve with lightly sweetened sour cream or whipped heavy cream./li
/ol
h2Nutritional Information Per Serving/h2
p11g Net Carbohydrate per slice /p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic./i/a/p

Dessert

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