Chocolate Pecan Pie Tart
For a slightly more sophisticated pie recipe, there is my twist on a Southern pecan pie, in which I incorporate rich cocoa for that punch of chocolate. To make it just right, you’ll also need a false-bottomed French tart pan – readily available online, in the kitchen/housewares section of stores like Target or at more upscale kitchens shops.
3 cups sugar
7 tablespoons unsweetened cocoa
4 large eggs
1 tablespoon vanilla
1 1/2 cups whole milk
1 stick butter, melted
2-3 cups pecan halves (be generous)
Two rounds of refrigerated dough, each rolled to a 12-inch round and fitted into two 10-inch French tart pans with removable bottoms
Preheat oven to 350 degrees. Carefully fit the dough into each of the French tart pans, trimming edges to fit. Place each on a baking sheet.
Mix sugar, salt and cocoa together. Whisk together eggs, vanilla, and milk; stir into dry ingredients. Add melted butter and stir until well-blended.
Fill each pie shell two-thirds full with pecan halves. Pour filling over the pecans. Bake in preheated oven for 40 to 45 minutes. Cool on a wire rack. Makes 2 pies.