Arizona Pecan Chocolate Rum Pie
Submitted by Donnabl
Arizona pecan chocolate rum pie with an all-lard pastry crust and a filling of unsweetened chocolate, dark corn syrup, brown sugar, chopped pecans, and a splash of rum.
YIELD
1 piePREP
60 minCOOK
60 minREADY
120 minThis chocolate pecan pie hits harder than most. The filling uses unsweetened chocolate melted with butter, dark corn syrup, brown sugar, and a tablespoon of rum. Unsweetened, not semi-sweet, which means all the sweetness comes from the syrup and sugar. That distinction produces a filling that reads deep and slightly bitter rather than candy-sweet.
The crust is lard-based, an old-school choice that delivers the flakiest, most tender pastry. A drop of vinegar in the dough liquid relaxes the gluten so the crust doesn’t tighten up. Refrigerate or briefly freeze the unbaked shell before adding the filling to prevent the walls from slipping and shrinking.
The filling rises during baking and then falls as it cools. That’s normal and expected. It means the eggs are setting correctly.
Serve slightly warm when the filling is still soft but holds a cut, or at room temperature for cleaner slices.
Chef Tips
- Chill the lard before cutting it into the flour, cold fat creates steam pockets that make the crust flaky
- Cool the melted chocolate-butter mixture before stirring into the eggs; hot chocolate scrambles raw eggs
- Freeze the lined pie shell briefly before filling to lock the shape and prevent wall slippage
- Let the baked pie rest at least an hour before slicing for defined, clean cuts
Variations
- Bourbon instead of rum: Swap the rum for an equal amount of bourbon for a Southern-style flavor
- Extra chocolate: Increase to 2 oz unsweetened chocolate for a darker, more intense filling
Ingredients
Directions
Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. Add the water and vinegar to the bowl and stir. Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough.
Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle. Fit it into a 9-inch pie pan and refrigerate it if you plan to finish the pie after several hours, or freeze it if you are completing the recipe at this point. This will prevent shrinkage.
Melt the chocolate and butter together in a heavy saucepan. Set aside and allow to cool.
Stir the corn syrup and sugar into the reserved eggs. Add the chocolate and butter, vanilla, rum and the pecans. Mix well and pour into the pie shell.
Bake in the preheated oven for 1 hour, or until set. The filling will rise and then fall. Remove from the oven and cool on a rack.
Serve slightly warm or at room temperature.
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