Epicurious's Christmas Pies & Tarts

Bittersweet Chocolate Pecan Pie. Photo by Romulo Yanes

Bittersweet Chocolate Pecan Pie
By Ruth Cousineau

yield: Makes 8 servings
active time: 40 min
total time: 3 hr

Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance of pecans makes for a supremely satisfying filling.

Ingredients
• 1 (3 1/2- to 4-ounces) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped
• Pastry dough
• 2 cups pecan halves (7 ounces), toasted and cooled
• 3 large eggs
• 1/3 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 3/4 cup dark corn syrup

• Accompaniment: lightly sweetened whipped cream

Preparation

Preheat oven to 375°F with rack in middle.

Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.

Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.

Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.

Cooks' note: Pie can be baked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a 350°F oven until warm, about 10 minutes.

More Christmas Pies & Tarts from Epicurious.com:

Crème Brûlée Tart
More than 30 years ago, Michael McCarty opened Michael's, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he served crème brûlée in a crust. The smooth custard in a flaky shell with a crackling burnt-sugar top was one of his most popular desserts.


Pumpkin Tart with Anise-Seed Crust
Truth be told, it's hard to reinvent the Thanksgiving wheel year after year. But this crust-anise seeds baked into sweet pastry dough-is a little kiss of Italian spice; it takes pumpkin pie to a whole new level.

Lattice Apple Pie with Mexican Brown Sugar. Photo by Ditte Isager
Lattice Apple Pie with Mexican Brown Sugar (pictured)
We took a regular apple-pie recipe and sweetened the filling with Mexican piloncillo, an unrefined brown sugar. What a difference a sugar makes. This one has a lot of character and adds syrupy molasses notes to a blend of sweet and tart apples.


Raspberry Jam Tart with Almond Crumble
Top off this easy-to-make dessert with whipped cream or vanilla ice cream.


Honey-Pecan Tart with Chocolate Glaze
We've made one of America's most famous holiday desserts - pecan pie-even more delicious by adding an unctuous layer of moist caramel, a touch of bittersweet chocolate (to cut the sweetness), and some finely shaved nuts on top.


More from Epicurious.com:

• The Ultimate Christmas Guide from Epicurious
• Easy Holiday Cocktail Party Bites
• One-Dish Wonders: Our Favorite Casserole Recipes
• The Rules of Regifting