This recipe is for the benefit of my daughter, Siobhan. She has braces and says the Thanksgiving pecan pie is out. Yes, there’s a pumpkin pie, but we always have a second pie—and in our family, no one likes apple pie but me. So here’s my recipe, adapted from the recipe found in Cooking with Craig Claibourne and Pierre Franey:
- 1 1/2 cups flour
- 1 tbl sugar
- 1/2 tsp salt
- 6 tbl butter
- 3-4 tbl ice water
- 8 tbl (1 stick) butter, cut into small pieces
- 3 oz unsweetened chocolate
- 3 eggs
- 3 tbl Golden Syrup
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- Put the flour, sugar, salt and butter in a food processor or stand mixer and mix until it looks like coarse oatmeal (or use a pastry blender).
- Slowly add just enough of the ice water until the dough comes away from the sides of the bowl and starts to clump together into a ball.
- Roll it out and line your pie pan (here’s a video on how to crimp your pie crust), then put it in the refrigerator while you make the filling.
- Put the butter and chocolate in a saucepan and melt together on low. Take off the heat and set aside.
- Add the eggs, syrup, sugar and vanilla in a mixer and beat until light and fluffy.
- Slowly drizzle in the chocolate while the mixer continues to run until all the chocolate is incorporated.
- Pour the filling into your pie crust and bake for 35-40 minutes at 350 degrees, until the filling is set. Do not overcook!
- Serve warm with vanilla ice cream or whipped cream.