¾ c. pecan pieces
2 c. flour
2 t. granulated sugar
1 t. salt
½ c. butter, cut into pieces
1/3 c. water
2 egg yolks
Filling:
½ c. mini chocolate chips
5 eggs
¾ c. granulated sugar
¾ c. brown sugar
1 ½ c. light corn syrup
1 ½ t. vanilla
1 ½ c. chopped pecans
Heat oven to 350 degrees. Crust:
Toast pecan pieces on baking sheet in 350 degree oven until slightly
darkened, about 8 minutes. Let cool. (Turn oven off). Pulse nuts in a food processor until ground. Add flour, sugar, salt, pulse to
combine. Add butter, pulse to form fine
crumbs. In bowl, whisk water and yolks. Add to flour mixture, process until dough is
moistened. Remove from processor, shape
into 8 x 6 inch rectangle. Wrap,
refrigerate one hour.
Heat oven 350 degrees. Divide dough in 8 equal
pieces. On a floured surface with
floured rolling pin, roll out one piece of dough to 6 inch circle. Drape into 5 x 1 inch deep pan. Tuck rim under, flute edge. Repeat with remaining dough for 8 pies.
Filling:
Sprinkle 1 tablespoon chocolate chips over bottom of each crust. In bowl, whisk eggs, sugars, corn syrup,
vanilla and 1 cup pecans. Divide
mixture among pie pans, ½ cup per pie.
Sprinkle tops with remaining nuts.
Place pies onto baking sheet.
Bake 350 degrees for 45 minutes, until crusts are golden and centers are
puffed and browned. Transfer pans to
wire racks, let cool, lightly dust pies with confectioners sugar.