Alex Guarnaschelli’s Cocoa Pecan Pie
1 9-in. store-bought refrigerated pie dough
2½ cups pecans, toasted, half roughly chopped and half whole
3 large eggs
¾ cup sugar
1 tsp. kosher salt
1 tsp. dark cocoa powder
1 tbsp. molasses
1 cup light corn syrup
6 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1 tbsp. dark rum
1. Preheat the oven to 375˚. Spray a 9-in. pie plate with nonstick cooking spray.
2. Roll out the dough on a lightly floured surface. Drape the dough over the pie dish and gently press it into the sides and bottom. Cover the inside with a sheet of parchment paper and some pie weights. Bake in the oven for 12 minutes, remove pie weights, continue baking for 6 minutes or until the crust is very light brown. Remove from the oven and discard the paper.
3. Meanwhile, make the filling. In a large bowl, whisk together the pecans, eggs, sugar, salt, cocoa, molasses, corn syrup, butter, vanilla and rum.
4. Transfer the filling to the crust and place on a baking sheet. Bake for 40 to 45 minutes. The center should be somewhat firm when you gently “shake” the pie. Cool completely.
Makes: One 9-in. pie
Prep time: 10 minutes
Cook time: 1 hour