Chocolate-Pecan Sheet Pie with Molasses Recipe Recipe

Make the crust:

Step 1 :

• Pulse pecans, granulated sugar, and salt in a food processor until finely ground.
• Add 4 1/2 cups flour and pulse until combined.
• Add butter and pulse until pea-size pieces remain.
• With motor running, stream in 3/4 cup ice water; pulse until dough begins to form large clumps.

Step 2 :

• Turn out dough onto a work surface.
• Knead briefly to combine, then pat into a flat rectangle.
• Wrap dough in plastic wrap and chill 1 hour.

Step 3 :

• Arrange a rack in center of oven; preheat to 375°F.
• Line baking sheet with parchment paper, leaving an overhang on 2 long sides.

Step 4 :

• Transfer dough to a lightly floured, long piece of parchment (at least 20") and roll out to a larger rectangle.
• Top with another floured piece of parchment; roll to a 19x15" rectangle about 1/4" thick (if dough becomes too warm, chill 5 minutes).
• Remove top layer of parchment.
• Gently transfer parchment-lined dough to baking sheet so short sides of parchment hang over short sides of baking sheet.
• Press dough up sides of baking sheet until dough is just hanging over rim, then trim so edges are flush.
• Crimp with a fork, if desired, then prick bottom of dough with fork.
• Freeze dough 20 minutes.

Step 5 :

• Bake crust until edges are lightly browned and beginning to set, 15–20 minutes.
• Transfer baking sheet to a wire rack and let cool.

Make the filling:

Step 6 :

• Melt butter in a large saucepan over medium heat.
• Cook, stirring occasionally, until solids begin to brown and butter smells nutty, about 5–8 minutes.
• Remove from heat and immediately stir in granulated sugar.
• Add corn syrup, molasses, lemon juice, vanilla, and salt and stir to combine.
• Add eggs and whisk until smooth.

Step 7 :

• Pull out center rack of oven; place crust on rack.
• Pour filling into crust and carefully return rack to oven.
• Bake pie 10 minutes.
• Reduce oven temperature to 325°F and continue to bake until filling is set but wobbles slightly when baking sheet is tapped, 20–25 minutes more.
• Transfer pan to a wire rack and let cool.
• Make the candied pecans:

Step 8 :

• Increase oven temperature to 350°F.
• Whisk egg white in a large bowl until frothy.
• Add brown sugar and salt and whisk to combine.
• Add pecans and mix with a spoon until evenly coated.

Step 9 :

• Spread pecan mixture on a foil-lined rimmed baking sheet and bake, tossing once halfway through, until toasted and crisp, about 8 minutes.
• Toss pecans, then transfer to a large bowl.
• Sprinkle with granulated sugar and toss to coat.
• Let cool, tossing occasionally to ensure pecans don’t stick together, then coarsely chop.
• Make the chocolate ganache and finish the pie:

Step 10 :

• Place chocolate in a small bowl.
• Bring cream to a simmer in a small saucepan, then pour over chocolate.
• Tap bowl to submerge chocolate in cream; let stand 1 minute.

Step 11 :

• Using a small whisk, stir chocolate mixture in the center until shiny and smooth.
• Pour ganache over pie and spread evenly with an offset spatula.
• Sprinkle candied pecans over pie while chocolate is warm.
• Let pie cool at room temperature at least 2 hours or chill 1 hour.

Step 12 :

• Using parchment, transfer tart to a large cutting board or serving platter.
• Cut into squares to serve.
• Do Ahead

Step 13 :

• Pie can be made 1 day ahead; loosely cover and chill.