Chocolate and Pecan Pie

 
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Rejuvenate up your traditional Thanksgiving dessert with SoChatti. This dessert is sure to become a family favorite!


INGREDIENTS FOR PIE FILLING

  • 2/3 cup sugar

  • 1/3 cup butter, melted

  • 1 cup of corn syrup

  • 1/2 teaspoon salt

  • 3 eggs

  • 1 1/2 cup pecan halves or broken pecans

  • 4 ounces or 1/2 pouch of SoChatti chocolate

  • 1 pie crust ( store bought or homemade - recipe below)

INGREDIENTS FOR PIE CRUST

  •  1 cup or 2 sticks Unsalted butter – chilled

  •  2 cups Flour                            

  • 4 tablespoons Buttermilk or water

  •  1 teaspoon Kosher Salt                   

  • 2 teaspoons Granulated sugar

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INSTRUCTIONS FOR PIE CRUST

Step 1. Cut the butter into small cubes and place into a large bowl. Sift your flour into the butter in the large bowl.

Step 2. Cut the butter into the flour mixture until the butter and flour mixture looks crumbly.

Step 3. Combine the buttermilk or water and salt, sugar in a bowl with a whisk. Gradually add the buttermilk to the flour mixture. Mix gently until the dough holds together. Do not over mix or add too much liquid.

Step 4. Form the dough into a round disk. Cover the dough with plastic wrap and chill for 1 hour before rolling out.

Step 5. When ready to use roll out the chilled dough on a lightly floured work surface to a thickness of ¼ of an inch.  Line your pie tin or pan with the crust. Crimp the edge of the pastry crust with a fork or your favorite pattern.

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INSTRUCTIONS FOR PIE FILLING

Step 1. Prepare your pie crust in your chosen tin or pan. (You can use store bought or homemade) Pre-heat your oven to 375ºF.

Step 2. Using a stand mixer or hand mixer whisk together sugar, butter, corn syrup, salt, and the eggs. Stir in the pecans. Pour into your pie crust lined tin or pan.

Step 3. Drizzle your SoChatti over the pie filling. Using a butter knife or a spoon drag the SoChatti through the pie filling and make a few swirls. Do not stir it into the pie filling.

Step 4. Cover the edge of the pie with a pie shield or a strip of foil to make sure the edges don’t burn.

Step 5. Bake pie 45 to 55 minutes or until set. Cool for half an hour on a cooling rack, then place in the fridge for 2 hours or overnight. Then enjoy your chocolate and pecan pie!

 

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