While the crust is cooling, spread the pecans in a single layer on a baking sheet and lightly toast in the oven until fragrant, about 10 minutes. Cool, then break into small pieces and transfer to a large bowl. Chop the chocolate into rough, 1/2 inch pieces and add to the bowl, along with the flour. Stir until everything is well coated.
In a food processor (or in a large bowl of an electric mixer), cream the butter and brown sugar until light and fluffy, about 3 minutes (5 minutes in the mixer). With the machine still running, add the eggs one at a time, letting each be completely incorporated before adding the next. Beat in the corn syrup, molasses, Kahlúa or brandy, vanilla and salt.
Pour the filling over the chocolate and pecans and stir well to combine. Pour the mixture into the prebaked pie shell, set onto the lower shelf of the oven and bake until a knife inserted into the center is withdrawn clean, about 1 hour. Cool completely on a wire rack. Serve slices of the pie at room temperature or slightly warm, topped with a dollop of Kahlúa-spiked, sweetened whipped cream.
Recipe from Chef Rick Bayless’ book Rick Bayless’ Mexican Kitchen, 1996.
While the crust is cooling, spread the pecans in a single layer on a baking sheet and lightly toast in the oven until fragrant, about 10 minutes. Cool, then break into small pieces and transfer to a large bowl. Chop the chocolate into rough, 1 cm pieces and add to the bowl, along with the flour. Stir until everything is well coated.
In a food processor (or in a large bowl of an electric mixer), cream the butter and brown sugar until light and fluffy, about 3 minutes (5 minutes in the mixer). With the machine still running, add the eggs one at a time, letting each be completely incorporated before adding the next. Beat in the corn syrup, molasses, Kahlúa or brandy, vanilla and salt.
Pour the filling over the chocolate and pecans and stir well to combine. Pour the mixture into the prebaked pie shell, set onto the lower shelf of the oven and bake until a knife inserted into the center is withdrawn clean, about 1 hour. Cool completely on a wire rack. Serve slices of the pie at room temperature or slightly warm, topped with a dollop of Kahlúa-spiked, sweetened whipped cream.
Recipe from Chef Rick Bayless’ book Rick Bayless’ Mexican Kitchen, 1996.