Good Morning America Recipes

Four & Twenty Blackbirds' Malted Chocolate Pecan Pie

A Spin On Traditional Dessert

Share
Copy
Emily and Melissa of Brooklyn, N.Y., put a delicious twist on an American classic.
|
Servings:Over 8
Difficulty: Moderate
Cook Time: min

Four & Twenty Blackbirds pie shop has taken New York City by storm with its farm-to-table ethos and unique flavors like chocolate julep and birch beer float. This year, cap off your Thanksgiving meal by trying something new, like this recipe for malted chocolate pecan pie.

Ingredients

  • For the crust:
  • 1?? cups unbleached all-purpose flour
  • ?? teaspoon kosher salt
  • 1?? teaspoons granulated sugar
  • ?? pound (1 stick) cold unsalted butter, cut into ??-inch pieces
  • ?? cup cold water
  • 2 tablespoons cider vinegar
  • ?? cup ice
  • For the pie:
  • 1?? cups pecan pieces
  • 4 tablespoons (?? stick) unsalted butter, melted
  • 2 ounces bittersweet chocolate (55% cocoa)
  • 1 cup packed light brown sugar
  • ?? cup barley malt syrup
  • ?? teaspoon kosher salt
  • ?? teaspoon ground cinnamon
  • ?? teaspoon ground ginger
  • ?? cup sour cream
  • 3 large eggs
  • 1 large egg yolk
  • Cooking Directions

    For the crust:

    Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend). Combine the water, cider vinegar, and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

    Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

    For the pie:

    Position a rack in the center of the oven and preheat the oven to 350??F. To toast the pecans, spread them in a single layer on a rimmed baking sheet and place in the oven for 6 to 8 minutes, or until the nuts are fragrant, stirring occasionally. Set aside to cool.

    Bring an inch of water to a simmer in a medium saucepan. Combine the butter and chocolate in a heatproof bowl large enough to rest on the rim of the saucepan, above the water. Melt the butter and chocolate over this double boiler, whisking occasionally until smooth. Remove from the heat. Add the brown sugar, barley malt syrup, salt, cinnamon, and ginger, and stir well. Mix in the sour cream, then the eggs and egg yolk one at a time, stirring briskly after each addition. Stir in the cooled toasted pecan pieces.

    Place the prebaked pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for 52 to 57 minutes, rotating 180 degrees when the edges start to set, about 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some wobble (like gelatin). Be careful not to over-bake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.

    Recipes from THE FOUR AND TWENTY BLACKBIRDS PIE BOOK by Emily Elsen and Melissa Elsen. Copyright ?? 2013 by Melissa Elsen and Emily Elsen. Used with permission by Grand Central Publishing. All rights reserved.

    Recipe Summary

    Main Ingredients: flour, butter, sugar, bittersweet chocolate, malt syrup, cinnamon, ginger, sour cream, pecans, eggs

    Course: Dessert


    Other Recipes That You Might Like
    Four & Twenty Blackbirds' Cranberry Sage Pie
    A Spin On Traditional Dessert
    Four & Twenty Blackbirds' Lemon Chess Pie
    A Spin On Traditional Dessert
    Four & Twenty Blackbirds' Lemon Chess Pie
    A Spin On Traditional Dessert
    Four & Twenty Blackbirds' Cranberry Sage Pie
    A Spin On Traditional Dessert
    The Cake Boss' Chocolate Pecan Pie
    Give Your Old Pecan Pie Recipe an Update
    Chocolate Pecan Pie Bars
    Frontera Grill's Bar Version of Its Signature Dessert
    Chocolate Chip Bourbon Pecan Pie
    Best Slice Finalist
    Mayim Bialik's Pecan Pie Truffles
    Your Favorite Pie Takes Truffle Form
    Chocolate Mousse Malt Ball Pie
    The Pie of Emeril's Eye Contest Finalist
     
    Foodspotting
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    PHOTO: Karen Pickus apple crisp is shown here.
    Karen's Apple Crisp Crunch Check out "GMA's" chef/food stylist's sweet apple dessert.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    More Ways To Get GMA
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS