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Salted Molten Chocolate Raspberry Pecan Pie

a decadent, salted molten chocolate raspberry pecan pie

serves: 8

Scale

Ingredients

Pie Dough

Filling

Instructions

Pie Dough

In a food processor, combine the flour and salt. Pulse until incorporated. Add the cold butter. Process until the mixture resembles fine crumbs. Add all of the water at once and continue to process. Once the dough pulls away from the sides, it’s ready. Turn the dough ball out onto a floured surface and shape it into a ball. Cover the dough ball tightly with plastic wrap and chill for 1 hour.

Preheat the oven to 375°F. Grease an 8” pie pan with butter and set aside. Unwrap the dough ball and turn it out onto a floured surface. Roll the dough (it may need to temper for about 5 minutes so it can roll easier) into a circle about 1/8” thick. The circle should be larger than the pie pan. Gently lay the dough into the pie pan, making sure to press the dough into the creases of the pan. Trim the dough around the sides so that only ½” of dough hangs over the pan. Use your fingers to crimp the edges. Use a fork to dock the bottom of the dough (this allows steam to escape while baking). Cut a piece of parchment paper into a circle, just about the size of the entire pie pan. Lay the parchment paper lightly on top of the dough. Add pie weights to the pan (rice, beans, etc. will work). Par-bake the crust for 10 minutes. Remove the pie weights and parchment paper.

Filling

Meanwhile, combine the butter and chocolate chips in a small saucepan. Let the mixture melt over low heat, stirring often. Once both the butter and chocolate are melted and smooth, turn off the heat. In a large mixing bowl, beat the eggs, whisking until they’re thick and pale in color. Add the brown sugar and whisk well. Add the cocoa powder, corn syrup, raspberry jam, salt, and melted chocolate mixture. Whisk well until all the ingredients are fully incorporated.

Pour the filling into the par-baked pie crust. Top the filling with the second batch of chocolate chips and the pecans, evenly dispersing both across the top. Bake the pie for 45 minutes until set. Let the pie cool slightly. The inside should be molten and gooey with chocolate. Serve warm or at room temperature.