DARK CHOCOLATE PIE RECIPE RECIPES

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself and crimp edges. Bake until lightly golden and only par-baked, 15 minutes.  Increase oven temperature to 400°. In a large bowl, beat eggs until slightly foamy, then stir in browned butter, white sugar, and brown sugar. Whisk together until fully combined, then stir in flour, milk, bourbon, and vanilla. Add pecans and chocolate chunks and stir until fully combined. Pour mixture into par-baked pie crust.  Bake 10 minutes, then lower oven to 325° and bake until top no longer jiggles in center, 40 to 50 minutes more.  Let cool completely before slicing and serving.

Steps:

• Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight., On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning., Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.