The Pie Hole

breakfast-brunch-dessert:

Chocolate Secretariat Pie
Pie crust: 

• 8 tablespoons (1 stick) unsalted butter, room temperature 
• 1/2 cup plus 1 tablespoon confectioners’ sugar 
• 1 large egg yolk 
• 1 teaspoon pure vanilla extract 
• 1 1/4 cups all-purpose flour, plus more for rolling 
• 1/4 cup unsweetened cocoa powder

Directions

1. In a stand mixer, with the paddle attachment, cream the butter and sugar until well combined, about one minute. Add the egg yolk and vanilla and beat on medium until smooth. Add the flour and cocoa powder and beat on low until just combined.  
2. Remove the dough from your mixer, form it into a disk, and saran wrap it. Chill the dough in the refrigerator for one hour.  
3. Remove the dough, unwrap it and roll it out, on a lightly floured surface, into a large circle about 3/16th of an inch thick – i.e. roll it out thinly in a circle that will at least fill your pie pan. Transfer the crust to the pie pan and press into the sides (don’t worry if it breaks in the process, just piece it back together and no one will ever know). Refrigerate for 30 minutes.  
4. Prick the crust all over with a fork, then cover with parchment paper and pie weights and blind bake for 15 minutes at 325 degrees. After 15 minutes, remove the parchment and weights, and return to the oven to bake another 5-10 minutes, until the crust looks dry and set. Remove from the oven and let cool before filling.

Filling:

• 1 stick butter, cut into half inch slices 
• ½ cup brown sugar 
• ½ cup white sugar 
• 1 egg 
• 1 egg yolk 
• 1 tsp vanilla 
• ½ tsp salt 
• 2/3 cup all purpose flour 
• 1 ¼ cups toasted pecans, chopped 
• 1 ¼ cups chocolate chips

Directions

1. Heat three quarters of your butter in a skillet over medium heat. Cook, swirling constantly, until the butter browns (it will literally turn brown and will smell toasty when done), then remove from heat and pour into a glass bowl containing the un-melted butter. Stir the butter until it is all melted, then whisk in the sugar, salt and vanilla. At this point your mixture will take on a heavenly smell! When the sugars are incorporated, add the egg and yolk and whisk until the mixture is smooth – about 30 seconds. Allow the mixture to rest for a few minutes, then whisk again for 30 seconds. Repeat three times. Your mixture should be smooth and shiny.  
2. Stir in the flour and half of the nuts with a wooden spoon (do not use your whisk) until just combined. Set aside.  
3. Spread the chocolate chips and remaining nuts in an even layer on the bottom of your cooled crust. Top with your batter, attempting as even a layer as possible.  
4. Bake at 350 degrees for 35-45 minutes. The pie is done when the top is golden brown and the filling is set.

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