Double Chocolate Pecan Pie

Rich, chocolate pecan pie with a chocolate pie crust. Full of flavor from the browned butter, brown sugar, chocolate and toasted pecans.

Ingredients:

	Chocolate Crust:
1½ cups	All Purpose Flour
¼ cup	Unsweetened Cocoa Powder
2 Tbsp	Granulated Sugar
¼ tsp	Salt
8 Tbsp	Cold Unsalted Butter, cut into small pieces
4 Tbsp	Ice Water
	Filling:
2 Tbsp	Unsalted Butter
3	Large Eggs
1 cup	Dark Corn Syrup
½ cup	Brown Sugar
4 oz	Semi-sweet Chocolate Baking Bar, melted
1 tsp	Vanilla Extract
⅛ tsp	Salt
1½ cups	Pecan Halves, toasted (i toast mine in a 325 degree oven about 12 minutes

Directions:

In a large mixing bowl, sift together flour, cocoa powder, sugar and salt. Knead in butter, using fingertips, until well incorporated and mealy. Toss in the ice water, a tablespoon at a time, until dough is moist. Use your hands to gather the dough into a ball; shape into a disk. Wrap the dough in plastic wrap and chill for 30 minutes.

Roll dough out thinly, on a lightly floured surface, into a round that fits the size of the pie dish; transfer dough to pie dish and crimp edges. Chill in refrigerator for 20 minutes.

Heat oven to 325 degrees F.

Melt butter in a small saucepan over medium heat; cook and whisk until butter starts to foam and turn golden brown. Transfer browned butter to a large mixing bowl; whisk in eggs, corn syrup, brown sugar, melted chocolate, vanilla and salt until well combined. Stir in pecans. Pour mixture into unbaked pie shell.

Bake 50-55 minutes, or until pie filling just barely jiggles. Cool on a wire rack.

Source:  betterrecipes.com