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Home / Taste / Cookbooks / Perfect for Valentine’s Day! Baileys Dark Chocolate Pecan Chess Pie recipe by Sabine Venier

Perfect for Valentine’s Day! Baileys Dark Chocolate Pecan Chess Pie recipe by Sabine Venier

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Excerpted from The Chocolate Addict, copyright © 2020 Sabine Venier, published by Page Street Publishing Company, photography by Sabine Venier, excerpted with permission from the Publisher. All rights reserved.

I’m in love with this recipe. Seriously. The Baileys taste combined with the dark chocolate is spectacular in this pie. Also, the textures are great: crunchy, creamy, flaky. Exactly how a perfect chocolate chess pie should be. The pecans are so flavorful and add so much depth to the pie. All in all, a wonderful recipe. If you don’t want to use Baileys in this recipe, you can replace it 1:1 with milk. It will affect the taste, of course, but it’s still delicious.

yield: 16 servings

Piecrust

11⁄8 cups (152 g) all-purpose flour, spooned and leveled, plus more for dusting

1⁄4 tsp sugar 1⁄4 tsp salt

1⁄4 cup (28 g) pecans, roughly chopped

1⁄2 cup (113 g) cold unsalted butter, chopped

4 to 6 tbsp (60 to 90 ml) cold water

Filling

2 large eggs

11⁄4 cups (250 g) packed dark brown sugar

1⁄2 cup (43 g) unsweetened natural cocoa powder, spooned and leveled

1⁄2 cup (120 ml) Baileys Irish Cream

1 tsp vanilla extract

1⁄2 tsp salt

1⁄2 cup (113 g [1 stick]) unsalted butter, melted

11⁄2 cups (165 g) pecans, chopped

Baileys Dark Chocolate Pecan Chess Pie recipe
Excerpted from The Chocolate Addict, copyright © 2020 Sabine Venier, published by Page Street Publishing Company, photography by Sabine Venier, excerpted with permission from the Publisher. All rights reserved.

Make the piecrust: In a food processor, combine the flour, sugar, salt and pecans and pulse a few times. Then, add the butter and pulse 4 or 5 times, or until pea-sized butter pieces are still visible. Add 1 tablespoon (15 ml) of the cold water at a time, pulsing one or two times after each addition. Stop adding water and pulsing when you notice that the dough comes together and starts to clump.

Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1- to 11⁄2-inch (2.5- to 4-cm)-thick disk. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

After chilling, on a lightly floured surface, roll out the dough into an 11-inch (28-cm) even circle and transfer to a 9-inch (23-cm) pie dish. Evenly press the dough into the bottom and against the sides of the pie dish and flute the edges. Freeze the piecrust for 30 minutes.

While the crust is in the freezer, preheat the oven to 375°F (190°C).

Line the chilled piecrust with parchment paper and weight it down with pie weights, distributing the pie weights evenly and also pressing them lightly against the sides to prevent the sides from shrinking too much.

Bake for 10 minutes. Then, remove it from the oven and, taking care not to burn yourself, remove the pie weights along with the parchment paper, then set the piecrust aside.

Make the filling: In a large bowl, whisk together the eggs, brown sugar, cocoa powder, Baileys, vanilla and salt just to combine, about 1 minute. Stir in the melted butter to combine. Add the pecans and mix just to incorporate.

Pour the filling into the prebaked piecrust and bake the pie for 25 to 30 minutes, or until the top is set.

Remove it from the oven and let it cool completely, then transfer the pie to the fridge to chill for at least 4 hours.

Slice the pie before serving. Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.

The Chocolate Addict’s Baking Book by Sabine Venier

Excerpted from The Chocolate Addict, copyright © 2020 Sabine Venier, published by Page Street Publishing Company, photography by Sabine Venier, excerpted with permission from the Publisher. All rights reserved.

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