The W Hotel’s Very Own Chocolate Pecan Pie!!!
What’s Thanksgiving without pie? We won’t settle for just any pie here (shocking, right?). We are actually pie connoisseurs and quite frankly need our Thanksgiving pie to be the absolute best pie, period. We are proud to bring you our Favorite Pecan Pie recipe, courtesy of Shannon Swindle, Head Pastry Chef at Craft Restaurant of the always chic W Hotel in Dallas, TX!
Why is it so special? First of all, it has chocolate in it. Can you go wrong there?!?! Also, this recipe brings the classic flavors of vanilla and honey rather than the gummy corn syrup most traditional recipes use.
If you want yours to turn out just like Shannon’s, she recommends using the best 70% cacao chocolate you can get. You can also leave the chocolate out for a traditional Pecan Pie. We recommend topping it with fresh hot fudge and your favorite Vanilla ice cream. Enjoy, have a safe and happy Thinksgiving… and you can thank us for this one later!
Shannon Swindle’s Chocolate Pecan Pie
Makes (2) 10-inch Pies
For The Crust:
- 28 Ounces All Purpose Flour
- 1 Tablespoon Sugar
- 2 teaspoons Salt
- 1 Pound Cold Butter, Cubed
- 2 Tablespoons Melted Butter
- Up to 3/4 Cup Ice Water
Place all dry ingredients and the cold butter in the bowl of an electric mixer, fitted with the paddle attachment. With the mixer running, drizzle in the melted butter. Cut the cold butter into the dry ingredients until the largest pieces are the size of small peas. With the mixer running, drizzle in the cold water until a shaggy dough just begins to form. Bring the dough together with your hands, divide into 2 equal pieces, shape into flat rounds, wrap and refrigerate for at least 4 hours. Dough can be made several days in advance and kept refrigerated, or frozen for up to one month.
For The Filling:
- 4 Eggs
- 8 ounces Melted Butter
- 1/4 Cup Heavy Cream
- 2/3 Cup Honey
- 1 teaspoon Salt
- 1 Cup granulated Sugar
- 2 Cups Brown Sugar, packed
- 2 Vanilla Beans, Seeds Scraped
- 2 Tablespoons All Purpose Flour
- 4 Cups Texas Pecan Halves, Toasted
1 Cup Amedei or Scharffen Berger 70% Chocolate, Chopped (Amedei is available at Neiman Marcus, and Scharffen Berger is available at gourmet grocery stores such as Whole Foods and Central Market.
Place all ingredients except the pecans and chocolate in a large bowl over a hot water bath, and whisk gently until smooth and all the sugar has dissolved. Remove the vanilla pods, leaving only the seeds behind.
Roll the pie dough to fit 2 10-inch pie pans, line the pans, and crimp the edges in a decorative pattern, or leave them shaggy for a more rustic looking pie. Chill for 30 minutes. Pre-heat oven to 350F. Place a coffee filter or parchment paper liner on top of each lined shell, and weight with baking beans. Blind-bake the crusts for about 20 minutes, or until just beginning to brown. Remove the crusts, and allow them to cool to room temperature. Remove the baking beans, and store for later use. Divide the pecans and chocolate between the two pies, and pour enough filling to just reach the top of the crusts. Bake pies for about 1 hour, or until just beginning to puff in the middle. Allow the pies to cool for at least 2 hours before cutting.
