Baileys Dark Chocolate Pecan Chess Pie 16 servings
1-1⁄8 cups all-purpose flour, spooned and leveled, plus more
1⁄4 tsp sugar
1⁄4 tsp salt
1⁄4 cup pecans, roughly chopped
1⁄2 cup cold unsalted butter, chopped
4 to 6 tbsp cold water
2 large eggs
1¼ cups packed dark brown sugar
1⁄2 cup unsweetened natural cocoa powder, spooned and leveled
1⁄2 cup Baileys Irish Cream (you can replace it 1:1 with milk)
1 tsp vanilla extract
1⁄2 tsp salt
1⁄2 cup (1 stick) unsalted butter, melted
1 1⁄2 cups pecans, chopped
Make the piecrust: In a food processor, combine the flour, sugar, salt and pecans and pulse a few times. Then, add the butter and pulse 4 or 5 times, or until pea-sized butter pieces are still visible. Add 1 tablespoon of the cold water at a time, pulsing one or two times after each addition. Stop adding water and pulsing when you notice that the dough comes together and starts to clump.
Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1- to 1½-inch thick disk. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
After chilling, on a lightly floured surface, roll out the dough into an 11-inch even circle and transfer to a 9-inch pie dish. Evenly press the dough into the bottom and against the sides of the pie dish and flute the edges. Freeze the piecrust for 30 minutes.
While the crust is in the freezer, preheat the oven to 375°F.
Line the chilled piecrust with parchment paper and weight it down with pie weights, distributing the pie weights evenly and also pressing them lightly against the sides to prevent the sides from shrinking too much.
Bake for 10 minutes. Then, remove it from the oven and, taking care not to burn yourself, remove the pie weights along with the parchment paper, then set the piecrust aside.
Make the filling: In a large bowl, whisk together the eggs, brown sugar, cocoa powder, Baileys, vanilla and salt just to combine, about 1 minute. Stir in the melted butter to combine. Add the pecans and mix just to incorporate.
Pour the filling into the prebaked piecrust and bake the pie for 25 to 30 minutes, or until the top is set. Remove it from the oven and let it cool completely, then transfer the pie to the fridge to chill for at least 4 hours.
Slice the pie before serving. Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
Reprinted with permission from The Chocolate Addict’s Baking Book by Sabine Venier, Page Street Publishing Co. 2020. Photo credit: Sabine Venier