Tag Archives: pie

Chicken Pot Pie with Buttermilk Biscuit Crust

Chicken Pot Pie with Buttermilk Biscuit CrustI’ve been meaning to put a Chicken Pot Pie on here for years, but inevitably I’d forget about it until the day before Thanksgiving (things to do with turkey leftovers!) or winter would slip away from me too quickly, and then it was summer, and who wants to make—let alone eat—a Chicken Pot Pie in July?Chicken Pot Pie with Buttermilk Biscuit CrustChicken Pot Pie with Buttermilk Biscuit CrustImagine my delight when the right timing and opportunity finally presented themselves a few weeks ago, when it seemed like every big-time food person in the world was making Tomato & Corn Pie with Biscuit Crust. The tomatoes and corn are wonderful and all, but nobody will be surprised to learn that I went to look at that recipe *specifically* to see the biscuit crust. I learned quickly that it was basically just buttermilk biscuit dough, and then I wondered if I could use my own buttermilk biscuit dough with the same results…and here we are. Chicken Pot Pie with Buttermilk Biscuit Crust, y’all. This is comfort food on steroids and it’s happening right here, right now.Chicken Pot Pie with Buttermilk Biscuit CrustI started making pot pies one thousand years ago in 2008, when I was more inclined to use condensed cream-of-whatever soup as the gravy and crescent dough for the topper. My style and taste have evolved a lot (!) since then, and while I have made many Chicken Pot Pies in the ensuing twelve years, I don’t think any of them have been exactly alike. The filling is always based on what I’m in the mood for and what’s at the market.

Today’s pie has both mushrooms and potatoes in addition to the usual carrot, celery, onion combo, but I’ve been known to swap in corn or a diced turnip when the mood strikes—there’s no wrong way to chicken pot pie. This is entirely about volume—3 cups of cooked chicken, 1 cup peas, 1 cup carrots, 1/2 cup each celery and onion, 1-1 1/2 cups whatever else (i.e. mushrooms, diced potato, corn, other root vegetables)—you just want it to add up to about 7 cups of “stuff” maximum so it all fits in your pan. I use a 2-inch deep pie plate for most things, but if yours is shallower, you may want to lean more toward 6 cups of stuff in your filling.Chicken Pot Pie with Buttermilk Biscuit CrustChicken Pot Pie with Buttermilk Biscuit CrustI won’t lie to you, a from-scratch Chicken Pot Pie can take a bit of time to prepare. All of the filling ingredients have to be cooked before they can be put together. This includes the chicken; I made a roast chicken the day before and used some of that, but you can use any cooked chicken you have on hand. This is a great way to repurpose leftovers!Chicken Pot Pie with Buttermilk Biscuit CrustOnce the various vegetables are cooked in butter until fork-tender, they all go in a big skillet together, and then you build the gravy on top of them. Stir in some flour (creating a sort of roux), then chicken stock, cream, dijon mustard, fresh herbs, salt and pepper. Simmer it all for ten minutes before removing the saucy, bubbling mix from the heat. Stir in your chicken and some frozen peas, then set your filling aside so you can roll out the buttermilk biscuit crust.Chicken Pot Pie with Buttermilk Biscuit CrustChicken Pot Pie with Buttermilk Biscuit CrustOh yes, back to the buttermilk biscuit crust! It’s tender and flaky, and you’re going to freaking flip over how easy it is to make. The dough comes together exactly as it does when you’re making traditional biscuits, except after all the folds and turns it’s split in half and chilled while you make the filling. At this point, when the filling is cooling a bit, the dough is rolled out and fitted to the pan just like any other pie crust. As biscuit dough is softer and contains half the butter of most pie doughs, I found this remarkably easy with which to work.Chicken Pot Pie with Buttermilk Biscuit CrustTo finish off your Chicken Pot Pie, fill the bottom crust with your filling, then drape on the top crust, cut a few vents, paint the whole thing with egg wash, and bake it for about 30 minutes. Once your pie is burnished and bubbling, it’s time for dinner.Chicken Pot Pie with Buttermilk Biscuit CrustChicken Pot Pie with Buttermilk Biscuit CrustAnd oh, what a dinner it is. The filling is creamy and chickeny and rich, but never as heavy as I think it will be. The buttermilk biscuit crust is slightly puffed and perfectly browned, and retains distinct layers, just like it would in its traditional form.Chicken Pot Pie with Buttermilk Biscuit CrustThis is the best sort of Sunday dinner…or Monday through Thursday dinner if you, like me, have the enviable job of eating the whole thing yourself. Food blogger life isn’t always as glamorous as it seems, but I was happy to take this one for the team.Chicken Pot Pie with Buttermilk Biscuit Crust

Chicken Pot Pie with Buttermilk Biscuit Crust
makes one 9-inch pie

Buttermilk Biscuit Crust:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, very cold
3/4 cup buttermilk, very cold

Filling:
4 tablespoons unsalted butter, divided
8 ounces cremini mushrooms (or other mushrooms), cut into 1/2-inch pieces
1 teaspoon Kosher or sea salt, or to taste
1 cup diced carrot (about 2 medium), 1/2-inch pieces
1/2 cup diced celery, (about 1/2-2 stalks), 1/2-inch pieces
1/2 cup diced white onion, 1/2-inch pieces
3-5 cloves garlic, minced
1 small Yukon gold potato, peeled, 1/2-inch diced (about 1 cup)
1/4 cup water
1/3 cup all-purpose flour
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons prepared Dijon mustard
1 tablespoon minced fresh thyme leaves
1 1/2 teaspoons (1/2 tablespoon) minced fresh rosemary, optional
1 tablespoon minced fresh parsley
2 1/4 cups chicken stock (I use Better than Bouillon)
1/2 cup heavy cream or half-and-half
3 cups cooked shredded chicken (or turkey), about 1 pound
1 cup frozen peas

Egg Wash:
1 large egg
1 teaspoon water

In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. Set aside.

Cut your stick of butter into small cubes. Place all pieces into the bowl with the flour mixture. Using a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas. Pour in cold buttermilk. Stir with a rubber spatula or wooden spoon until a shaggy dough forms.

Turn dough (and any unincorporated flour bits) out onto a floured surface. Flour your fingertips and pat the dough into a 1/2-inch thick rectangle. Fold dough in half, and turn one quarter turn. Pat out until it is 1/2-inch thick again. Repeat folding/quarter-turning/patting out until you have done it four times total. Re-flour your surface as necessary.

Slice dough in half and wrap each piece in plastic wrap. Chill while you prepare the filling.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add mushrooms and a pinch of salt. Cook, stirring frequently, until browned and dramatically smaller. Set aside.

Add remaining 2 tablespoons of butter to the pan and swirl to coat. Add carrots, celery, onion, garlic, diced potato and 1/4 teaspoon of salt. Cook, stirring frequently, for about 10 minutes. Add water and cover pan with a lid (or a sheet of foil) for another 5 minutes. Vegetables are done when you can easily stab a piece of celery with a fork.

Add mushrooms back to the pan. Sprinkle on flour, 1/4 teaspoon salt, and pepper. Stir for about 2 minutes. Turn heat down to medium-low. Add mustard, thyme, rosemary, parsley, chicken stock and cream. Cook, stirring frequently, for 8-10 minutes, or until sauce thickens. Remove from heat. Stir in chicken and peas. Set filling aside while you roll out the crust.

Preheat oven to 400F. Lightly grease a pie plate.

Flour a surface and a rolling pin. Unwrap one half of the biscuit dough. Use rolling pin to roll dough to 1/8-inch thickness (about 14 inches in diameter for a 9-inch pie plate). For easiest rolling, roll dough in one direction, turning it one quarter-turn after each roll. Re-flour surface and rolling pin as needed.

To transfer to a pie plate, carefully fold dough into quarters. Place point in the center of the pie plate and carefully unfold. Fit it to the pan and trim any excess overhang (I didn’t have any). Fill with filling.

Repeat rolling process with the second half of the dough. Drape it over the filling, trim any excess overhang, and twist or crimp the edges as desired. Use a small knife to cut a few vents in a decorative pattern.

Make the egg wash. Combine egg and water in a small bowl. Whisk with a fork. Brush over all exposed crust.

Bake chicken pot pie for 30-32 minutes, until crust is deeply browned and filling is bubbling. Let cool 15 minutes before serving. Chicken pot pie will not slice cleanly.

Leftovers will keep covered in the refrigerator for up to four days. Leftovers will slice cleanly, as sauce thickens during cooling.

Chicken Pot Pie with Buttermilk Biscuit CrustChicken Pot Pie with Buttermilk Biscuit Crust

Black & Blueberry Galette

Black & Blueberry GaletteWhile there is a time and place for a traditional crimped and latticed pie, my kitchen in the middle of a heatwave is not it. That said, there are a ton of berries at the markets right now, and it would be a real shame to miss tucking them all into a flaky shell, now wouldn’t it?Black & Blueberry GaletteBlack & Blueberry GaletteGalettes to the rescue! They’re pie’s no-nonsense, rustic sisters–we’re talking all the flavor and beauty of pie with less than half the work. You don’t even need a pie plate! Simply roll out some pie dough, mound a fruit filling in the middle, fold up the edges and bake ‘til golden and bubbly. Boom, done, galette.Black & Blueberry GaletteI used my All-Butter Pie Dough for this glossy beauty, but I know pie dough scares the bejeezus out of some of you. Also, I can’t blame anyone for not wanting to mess with temperature-dependent dough in the middle of summer. I’ll admit that trying to keep tiny bits of butter from melting is not my favorite warm-weather activity either, but when all is said, done, sliced & served, it sure is worth the effort.Black & Blueberry GaletteGenerally speaking, I think baking should be an enjoyable process, so if making dough from scratch is going to ruin the fun of making a galette, by all means, take the easy way out. Use whatever pie dough you like here, even the refrigerated store-bought stuff. I am pretty sure a sheet of puff pastry would work, too. Whatever your dough of choice, just remember to keep your surfaces floured and your dough cold.

Cold dough = cold butter = super flaky crust.Black & Blueberry Galette I used blackberries and blueberries in this galette for a multitude of reasons, chief amongst them that these varieties looked the best at my local green market a few weeks ago. They also happen to remind me of Maine—I love when food and nostalgia line up. I went with a 50:50 ratio of blackberries to blueberries, but you should feel free to play around with the amounts, use all of one berry or the other, or swap in some raspberries. When it comes to galettes and summer berries, there are no bad ideas.Black & Blueberry Galette

Black & Blueberry Galette
makes 1 galette, about 8 servings

1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
3 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime
1/2 recipe All-Butter Pie Dough, or other good single-crust pie dough
1 tablespoon unsalted butter, cut into small pieces
1 large egg
1 teaspoon water
coarse sugar, for sprinkling
whipped cream, for serving (optional)
vanilla ice cream, for serving (optional)

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine blackberries and blueberries in a large mixing bowl. Add sugar, cinnamon, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling to contain it. Scatter butter over exposed filling.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.Black & Blueberry GaletteBlack & Blueberry Galette

Buttermilk Pie with Oatmeal Crust

Buttermilk Pie with Oatmeal Crust {Gluten-Free}Here we are, six days from Thanksgiving. Six days!Buttermilk Pie with Oatmeal Crust {Gluten-Free}I’ll have one more holiday recipe for you on Monday—a really simple one—but first, pie. More specifically, Buttermilk Pie with Oatmeal Crust.Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Just imagine a layer of vanilla-scented buttermilk custard soft enough to squidge (technical term) against your teeth, and a crisp, lightly-spiced crust reminiscent of an old-fashioned oatmeal cookie. That’s what you get with this recipe.Buttermilk Pie with Oatmeal Crust {Gluten-Free}Oh, and it’s easy. The filling comes together with a whisk and a mixing bowl. It’s incredibly simple, and the results are old-fashioned and delicious.Buttermilk Pie with Oatmeal Crust {Gluten-Free}As for the crust, well, let’s just say I’m in love. It’s a little thicker than your average pastry crust, but it’s also like a big cookie—a big cookie filled with buttermilk custard!Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}This oatmeal crust comes together in a food processor before being pressed into a greased pie plate. No need for chilling, rolling or crimping. Easy easy easy.Buttermilk Pie with Oatmeal Crust {Gluten-Free}And did I mention that both components just happen to be gluten-free? Yesssss. I love inclusive recipes—that goes double at the holidays.Buttermilk Pie with Oatmeal Crust {Gluten-Free}

Buttermilk Pie with Oatmeal Crust {Gluten-Free}
makes one 9-inch pie

Oatmeal Crust:
3 cups old-fashioned oats* (use certified gluten-free for gluten-free crust)
1/3 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter,* cut into pieces
4 tablespoons water

Buttermilk Pie Filling:
3/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon Kosher or sea salt
3 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup buttermilk (preferably whole)
1 tablespoon pure vanilla extract

For serving (optional):
whipped cream

Place an oven rack in the lowest position, leaving a lot of headroom above. Preheat oven to 375F. Grease a pie plate.

Make the crust. Scatter oats in an even layer on a rimmed sheet pan. Bake for 5-7 minutes, until fragrant. Let cool a few minutes.

Add oats to the bowl of a food processor, along with brown sugar, cinnamon, nutmeg, salt, and butter. Process to combine. Add water and process again until clumps form.

Press mixture in an even layer on the bottom and up the sides of the prepared pie plate. Place pie plate on a rimmed baking sheet and bake 10 minutes.

Make the pie filling. In a small bowl, whisk together sugar, cornstarch, and salt. Set aside.

In a medium mixing bowl, whisk eggs for 2 minutes, or until very thick and foamy. Gradually whisk in sugar mixture, followed by melted butter, buttermilk and vanilla. Mixture will be thin. Pour into crust.

Carefully move the pie (still on the baking sheet) to the oven. Bake 20 minutes. Reduce oven temperature to 350F and bake for another 35-45 minutes, or until the top is light golden, the edges are puffed, and the center is still a little jiggly (not soupy). Tent with foil if it is darkening too quickly. Turn off oven and crack the door open. Let the pie sit in the oven for 10 minutes. Remove pie to a rack to cool completely. Chill for at least 2-3 hours before serving.

Buttermilk Pie is best served cold. Garnish with whipped cream, if desired.

Leftover pie will keep covered in the refrigerator for up to 4 days.

Notes:

    You may use an equal volume of coconut oil.
    To make this in a regular pie crust, follow the crust-baking (partial blind-baking) instructions here.Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}

Apple Pie

Apple PieI’ve somehow blogged my way through five Thanksgivings without ever posting an apple pie. There was one Cranberry Apple Pie that got a little toasty on top, a couple of apple cakes, some shortbread bars and even Apple Pie Cinnamon Rolls, but a mile-high, nicely spiced Apple Pie has never made it into my Thanksgiving Recipe line-up until right now. I think it was worth the wait.Apple PieI kind of feel like I should preface this recipe by saying that I know there are a million and a half apple pie recipes and that this is nothing revolutionary, but

  1. screw that.
  2. when is homemade apple pie anything other than revolutionary?Apple Pie

I mean, look at this golden, lattice-domed thing! It’s stuffed to the gills—there are 4.5 pounds of apples in there! They’re a mix of Granny Smith, Gala and Honeycrisp, so there are a variety of flavors and textures, but they are all delicious baked between two layers of All-Butter Pie Dough.Apple PieApple PieIn terms of flavoring, there’s all sorts of good stuff in here. The apples are tossed in a mixture of granulated sugar, light brown sugar, and apple cider vinegar before being left to macerate (sit and release liquid) for an hour. After that, a mixture of ground cinnamon, ginger, nutmeg and cloves is stirred in, along with some cornstarch for thickening and salt for balance. Mmhmm.Apple PieApple PieThe filling—accumulated liquid and all—is piled high into a pie crust before being topped with another crust. I went for a classic lattice and a couple of braids here, but feel free to do a whole top crust (make sure to cut some vents!) or whatever makes you happy. Then brush that thing with egg wash, sprinkle it with coarse sugar and bake the crap out of it.Apple PieApple PieWhen you read through this recipe, you’ll notice that there are a lot of pauses and chills and that this pie bakes for more than an hour. Pie takes time, y’all. There’s no way around it. If I wrote a chill in there, it’s because I think it’s important. I don’t want to put anymore time between you (or me!) and that first slice than absolutely necessary.Apple PieAs for baking, this pie is a bit of a diva, but aren’t they all?! In apple pie’s case, you’ll need to preheat a rimmed baking sheet when you heat the oven. This serves two purposes: protecting your oven floor from overflow and helping ensure that the bottom crust doesn’t wind up completely raw. Also, this pie starts baking at 400F for fifteen minutes and finishes at 375F for 50-60 more. It’s a long time, but this is a big pie! Try to be patient, and don’t forget to tent with foil as necessary. You want that golden top!Apple PieApple PieI promise all this work will be worth it when you slice this thing up. Homemade apple pie always is.Apple Pie

Apple Pie
makes one 9-inch pie

Filling:
10 medium baking apples or about 4.5 lbs (I used a mix of Granny Smith, Gala and Honeycrisp)
1 tablespoon apple cider vinegar
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
3 tablespoons cornstarch or arrowroot powder
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon Kosher or sea salt

Pie Crust:
1 recipe All-Butter Pie Dough or other good double crust recipe, divided

Egg Wash & Garnish:
1 large egg
1 teaspoon water
coarse sugar

Prepare the apples. Peel and core apples and slice in 1/8-inch slices. Place pieces in a large mixing bowl and toss with vinegar, sugar, and brown sugar. Let sit 1 hour at room temperature, tossing occasionally, so they can release some liquid.

Prepare the bottom crust. Flour a surface and a rolling pin. Roll one disk of pie dough out to a 14-inch diameter. Fit it in a pie plate, trim any overhang to 1-inch. Crimp as desired. Freeze for 30 minutes.

Prepare the top crust. Flour a surface and a rolling pin. Roll one disk of pie dough out to a 14-inch diameter. Slice in strips or carefully fold in quarters (depending what kind of top crust you’d like), wrap loosely in plastic wrap, and refrigerate until needed.

Once the apples’ time has elapsed, add cornstarch, cinnamon, nutmeg, cloves and salt, and toss to combine. Transfer filling (including all accumulated liquid) to prepared bottom crust. Use refrigerated prepared top crust to either create a lattice or cover completely and cut a few vents. Freeze for 20 minutes.

Place an oven rack in the lowest position. Place a rimmed baking sheet on that rack. Preheat oven to 400F.

Make the egg wash. Combine egg and water in a small bowl and whisk together with a fork. Use a pastry brush mixture over all exposed crust. Sprinkle coarse sugar over the top.

Bake the pie. Place pie on hot baking sheet. Bake 20 minutes. Reduce oven temperature to 375F and bake another 50-60 minutes until crust is golden and fruit is cooked but not mushy. Loosely tend with foil at the 30 minute mark, or if anything begins to brown too quickly.

Use rimmed baking sheet to remove pie from the oven. Place on a cooling rack and allow to cool for a minimum of 4 hours before slicing and serving.

Pie will keep covered at room temperature for up to 2 days, or in the refrigerator for up to five.Apple PieApple PieApple Pie

Chocolate Pecan Pie

Chocolate Pecan PieI am all about this Chocolate Pecan Pie right now. I am into it. So into it, in fact, that I thought about it for a year and a half before I actually made it, and then I made it six times. Six times!Chocolate Pecan PieSome recipes take two or three tries. Some I even get on the first go. Both of this week’s took six rounds. What does that say about me? I don’t know, except that there has been A LOT of pie in my apartment lately.

(Not a bad thing.)

(Also, please come over for pie.)Chocolate Pecan PieChocolate Pecan Pie, y’all. It’s rich and fudgy and studded with toasted pecans—the sort of dessert that haunts my dreams. But the good kind of haunting. The kind where I get to eat pie.Chocolate Pecan PieChocolate Pecan PieChocolate Pecan PieBut I digress. The filling here is somewhere between traditional pecan pie, chocolate pie, and brownies. It’s soft, deeply chocolaty, and dense but somehow not heavy…and that’s to say nothing of the bevy of naturally caramelly pecans strewn throughout. Add to that that it’s all wrapped up in flaky All-Butter Pie Dough and…best pie ever?!Chocolate Pecan PieI cannot overstate how delicious this is, with or without whipped cream and shaved chocolate. It’s a guaranteed Turkey Day slam dunk! I mean, it’s also a slam dunk when you’re hovering over it at 1am on a random Tuesday, evening out edges and eating it with your fingers like a wild animal, but I somehow think your guests will prefer the former.Chocolate Pecan Pie

Chocolate Pecan Pie
makes one 9-inch standard pie

2 cups pecan halves, chopped + more for topping
1 unbaked pie crust (I used 1/2 recipe All-Butter Pie Dough)
3 large eggs, room temperature
1/3 cup light brown sugar, packed
2 tablespoons unsweetened cocoa powder (natural or dutch process)
1/2 teaspoon Kosher or sea salt
2/3 cup light corn syrup (or golden syrup)
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, cut into pieces

Egg wash:
1 large egg
1 teaspoon water

For serving:
whipped cream
shaved bittersweet chocolate

Place the oven rack in the bottom-third position. Preheat oven to 400F.

Scatter chopped pecans on a dry rimmed baking sheet. Place in the oven and toast 5 minutes, or until fragrant. Do not burn.

On a floured surface, use a rolling pin to roll pie dough to a 12-inch diameter. Fit in pie plate. Cut excess to 1/2-inch, and crimp as desired. Chill pie crust.

Make the filling. In a large mixing bowl, whisk eggs, light brown sugar, cocoa powder, and salt until combined. Mix in corn syrup and vanilla.

Combine bittersweet chocolate and butter a medium microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Allow to cool 2-3 minutes just so it’s not screaming hot.

Whisking constantly, add chocolate mixture to egg mixture.

Remove pie plate from the refrigerator and place it on top of a rimmed baking sheet (for ease of removal from the oven). Place chopped pecans in the bottom of the pie crust. Pour chocolate filling over the top. Scatter more pecan halves over the top, if desired.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork. Brush mixture over exposed crust.

Bake pie 15 minutes. Turn down the heat to 350F and continue to bake 30-40 minutes, loosely tenting with foil at the 15 minute mark. Pie is done when the center jiggles just slightly when the pan is jostled.

Let pie cool completely on a rack. Serve at room temperature with whipped cream and shaved chocolate, if desired.

Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to five.Chocolate Pecan PieChocolate Pecan PieChocolate Pecan Pie