Brownie Pie with Pecans
Ingredients:
- flour - 1 1/4 cups
- sugar - 1 T
- salt - 1/4 tsp
- cold butter, diced into 1/2 inch cubes - 6 T
- cold shortening, diced into pieces - 2 T
- ice water - 2 - 4 T
- Filling --
- semisweet cholate chips, divided - 1 cup
- butter, diced into 1 T pieces - 5 T
- canola oil - 3 T
- unsweetened cocoa powder - 2 T
- light brown sugar - 1/2 cup packed
- sugar - 1/4 cup
- eggs - 2
- vanilla extract - 2 tsp
- flour - 6T
- chopped pecans - 1 cup
- sweetened whipped cream or vanilla ice cream - topping
- salted caramel sauce - garnish
Instructions:
Prepare crust -- in a bowl whisk together 1 1/4 cups flour, 1 T sugar and 1/4 tsp salt. Using a pastry blender, cut in cold butter and shortening into flour mixture, until mixture resembles coarse crumbs. Drizzle ice water over mixture 1 T at a time, tossing with a fork, add water just until mixture starts to come together (DO NOT overwork it, but when pressed together it should hold). Shape dough into a 4 - 5 inch round disk. Wrap with plastic wrap, place in refrigerator for 30 minutes.
Place dough on a work surface dusted with flour. Dust top of dough with flour, roll into an even 12 inch round Gently place dough into 9 inch pie plate. Trim edges, leaving a 1 inch overhang, tuck overhang underneath, flute edges as desired. Place crust in freezer for 20 minutes.
Remove from freezer, cover chilled crust with two sheets of foil (one going each direction) and wrap around edges of crust. Fill pie with weights. Bake in preheated 375 degree oven for 20 minutes, remove from oven, remove weights and foil. Return to oven bake another 5 minutes. Place on cooling rack, cool completely to room temperature.
Prepare filling -- melt together 3/4 cup chocolate chips and 5 T butter, stir until smooth. Stir in canola oil and cocoa powder, mix well. In a bowl, stir together brown sugar, sugar, eggs, vanilla and salt. Add chocolate mixture, stir until combined. Stir in flour and 1/4 cup chocolate chips.
Spread pecans over bottom of pie crust, evenly spread filling over pecans. Bake in preheated 325 degree oven for 40 minutes or until toothpick inserted into center comes out with a small amount of batter.
Serve warm with whipped cream or ice cream. Garnish with salted caramel sauce.
