Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
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Ingredients
For the Crust:
- 1 1/2
vegetable shortening
- 3 cups
all-purpose flour, plus more for dusting
- 1
large egg, beaten
- 5 Tbsp.
ice water
- 1 Tbsp.
distilled white vinegar
- 1 tsp.
kosher salt
For the Filling:
- 1 cup
light corn syrup
- 1 cup
granulated sugar
- 5 Tbsp.
salted butter, melted
- 2 Tbsp.
packed light brown sugar
- 1 tsp.
vanilla extract
- 1/2 tsp.
kosher salt
- 3
large eggs, beaten
- 1 Tbsp.
unsweetened cocoa powder
- 1 Tbsp.
plus 1 teaspoon ancho chile powder
- 1/2
cayenne pepper
- 1 1/4 cups
pecans
- 1 Tbsp.
powdered sugar
Directions
- Step 1For the crust: In a large bowl, gradually work the shortening into the flour with a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Add the egg, ice water, vinegar and salt and stir together gently until all the ingredients are incorporated.
- Step 2Form the dough into 2 even-size balls and place each in a large resealable plastic bag. Using a rolling pin, flatten each ball into a 1/2-inch-thick disk. Seal the bags and freeze for at least 15 minutes. Remove 1 disk of dough from the freezer and thaw slightly before using (reserve the other dough disk for another pie).
- Step 3Preheat the oven to 350°. Roll out the pie dough on a floured surface, starting at the center and working your way out. (Sprinkle some flour over the top of the dough if it's a bit too moist.) If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over, then continue rolling until it's about 11 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough against the sides of the pan. Tuck in any overhanging dough, then crimp the edges.
- Step 4For the filling: Whisk together the corn syrup, granulated sugar, melted butter, brown sugar, vanilla, salt, and eggs in a large bowl. Stir in the cocoa powder, 1 tablespoon ancho chile powder and 1/4 teaspoon cayenne.
- Step 5Toss the pecans with the powdered sugar and remaining 1 teaspoon ancho chile powder and 1/4 teaspoon cayenne in a medium bowl until evenly coated. Spread the pecans evenly in the pie crust. Pour the corn syrup mixture over the pecans and spread evenly. Carefully cover the pie with foil and bake until the filling just starts to set, about 40 minutes.
- Step 6Uncover the pie and continue baking until set but the center is still slightly jiggly, 40 to 50 more minutes. Transfer to a rack and let cool at least 4 hours or overnight.
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