Lindsay's been posting so many healthy WW recipes I feel guilty about posting this one but it was sooo good when I made it for my brother's birthday last week.
Its from Emeril (I don't think he can do any wrong)
1 sweet pie crust, recipe follows (I just bought a frozen one from the store because I didn't have alot of time) 1 cup milk chocolate chips 2/3 cup corn syrup 1/3 cup sugar 3 large eggs, beaten 1 teaspoon pure vanilla extract 1 cup coarsely chopped pecan pieces 1/2 cup chopped bittersweet chocolate (I used a large ghiradeli bar from the baking aisle) 2 tablespoons vegetable oil 1 cup heavy cream 1 tablespoon confectioners' sugar (We used about 3 tbsp in the whipped cream) Edible gold leaf, torn or cut into flakes, garnish
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 9-inch pie pan, trim and flute the edges. Let rest refrigerated for 20 minutes. Cover with parchment paper and pie weights. Bake until set, 12 to 15 minutes. Remove the paper and weights and cook until just golden, 8 to 10 minutes. Remove from the oven and cool.
In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from the heat. In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and bake for an additional 25 minutes.
Remove from the oven and cool on a rack.
Place half of the chopped chocolate in a small bowl. Place the remaining chocolate and the oil in the top of a double boiler, or in a small metal bowl set over a pot of simmering water. Cook the chocolate, whisking, until melted. Pour over the chocolate in the bowl, whisking to melt. Pour over the warm pie, spreading to the edges to coat the top. Refrigerate until well chilled, at least 2 hours.
In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to stiff peaks.
Remove the pie from the refrigerator, slice and arrange on plates. Garnish each slice with edible gold flakes and serve with whipped cream on the side.
Basic Sweet Pie Crust: 8 ounces flour, about 1 1/2 cups plus 2 tablespoons 1 tablespoon sugar 1/2 teaspoon salt 1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces 2 tablespoons solid vegetable shortening 4 to 6 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
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