Bittersweet and just rich enough, this is a very
pecan pie. Serve it with vanilla ice cream or whipped
cream, and kids will love it too.
1 1/4 cups unbleached white flour (plus extra for rolling)
6 tablespoons cold butter
Approximately 3 tablespoons cold milk
- Place the flour in the work bowl of a food processor fitted
with the steel blade. Cut the butter into small pieces, add it to
the flour, then pulse until it becomes a uniform mixture resembling
- Add milk 1 tablespoon at a time, pausing after each addition
until the dough holds together. (You may not need all of the
- Flour a clean, dry surface, and roll out the dough to fit a
9-inch pie pan, using extra flour to prevent sticking as you roll.
Form a crust with artfully fluted edges. Set aside.
1 tablespoon butter
2 ounces (2 squares) unsweetened chocolate
3/4 cup dark corn syrup
3/4 to 1 cup (packed) brown sugar (depending on your sweet
1/2 teaspoon salt
1 tablespoon rum (optional)
1 teaspoon vanilla extract
2 cups coarsely chopped pecans
A handful of pecan halves
Vanilla ice cream or whipped cream