Thanksgiving Pie Update: Dark Chocolate–Fig Tart Recipe!

There will always be a place for apple, pumpkin and chocolate pudding pie on our Thanksgiving table! But my lovely friends have already started asking me about new, modern twists on traditional pies they can whip up for the big day. This dark chocolate tart is elegant and rich, a perfect addition to your fall dessert spread. Give it a try!

DARK CHOCOLATE–FIG TART

Recipe adapted from September '08 Gourmet 

SERVES: 8 to 10

FOR THE CRUST

1 sleeve chocolate graham crackers (about 9 crackers)

6 tablespoons unsalted butter, melted 

¼ cup sugar

Pinch of salt 

FOR THE FILLING 

6 ounces bittersweet chocolate, chopped

3 ounces dark chocolate, chopped

1¼ cups heavy cream

2 large eggs

2 teaspoons vanilla 

¼ teaspoon salt

1 package fresh figs, sliced

Honey, for drizzling (optional) 

1. Make the crust: Preheat the oven to 350˚. Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt and pulse until the mixture resembles wet sand. Press into the bottom and up the sides of a tart pan with a removable bottom. Bake until set, about 10 minutes. Let cool completely. 

2. Meanwhile, make the filling: Put the bittersweet and dark chocolate in a heatproof bowl. Bring the cream to a boil in a saucepan over medium heat; pour over the chocolate in the bowl and let sit 5 minutes. Stir the chocolate mixture until smooth. Whisk the eggs, vanilla and salt together in a separate bowl; stir into the chocolate mixture.

3. Pour the filling into the prepared crust. Bake until the filling is set around the edges but still wobbly in the center, 20 to 25 minutes. Let cool completely. To serve immediately, arrange the figs on top of the tart and drizzle with honey, if desired. Or refrigerate, covered with plastic wrap, for up to 1 day.

[Photograph by Kat Teutsch; Food Styling me! Erin Phraner]

Pie Porn, Continued! The Best Pecan Pie Recipe Ever.

I'd love to share another fabulous fall pie, if you're interested. This is my very favorite pecan pie—I make it at least once a year. The filling's from Martha Stewart's Pies & Tarts cookbook (which may be the best collection of dessert recipes, like, ever)! I prefer organizing the pecan topping in concentric circles like this, instead of sprinkling them on top of the filling haphazardly. It's much prettier, don't you think? If you're looking to make an iconic fall pie at home, this is a wonderful choice :) 

THE BEST PECAN PIE RECIPE EVER

(Filling recipe via Martha Stewart's cookbook, Pies & Tarts)

SERVES: 8 to 10

FOR THE CRUST

2½ cups all purpose flour, plus more for dusting 

1 teaspoon salt 

2 teaspoons sugar

2 sticks very cold unsalted butter, cut into pieces

FOR THE FILLING

6 large eggs

1¼ cups light corn syrup

1¼ cups packed dark-brown sugar

5 tablespoons unsalted butter, melted and cooled  

1 tablespoon vanilla

2 teaspoons fresh lemon juice

¼ teaspoon salt

2½ cups coarsely chopped toasted pecans (about 10 ounces)

2 cups lightly toasted pecan halves (about 8 ounces), for topping

Whipped cream or vanilla ice cream, for serving

1. Make the crust: Pulse the flour, salt and sugar in a food processor until combined. Add the butter and pulse until it resembles coarse meal. With the motor running, drizzle in 5 to 7 tablespoons ice water until the dough sicks together when you press it between your fingers gently. 

2. Turn half of the dough out onto a large piece of plastic wrap; use the plastic wrap to help you press the dough into a flat disk. Repeat with the remaining dough on another piece of plastic wrap. Refrigerate for at least 1 hour before using or freeze for up to 3 months. 

3. Roll 1 disk dough out to ⅛-inch-thick on a lightly floured surface. Ease into a 9-inch pie plate; trim the excess dough. Fold the edges under and crimp as desired; freeze for 30 minutes. (Save the other dough round for another use.

4. Preheat oven to 400˚. Whisk the eggs, corn syrup and brown sugar in a bowl until smooth. Whisk in butter, vanilla, lemon juice and salt. Stir in chopped pecans. Pour the filling into the prepared crust. Arrange the pecan halves on top in concentric circles.

5. Bake, tenting with foil after 15 minutes, until the filling is set, about 1 hour. Transfer to a wrack and cool at least 2 hours. Serve with whipped cream or vanilla ice cream.

[Photograph by Kat Teutsch; Food Styling me! Erin Phraner]

Apple-Raspberry Pie With Layered Crust

I love the look of a layered top crust on fruit pies—it's super simple to do, just cut out pie dough with cookie cutters and layer it on top of the filling in concentric circles using egg wash as glue. This was one of my favorite flavor combination from Briermere Farms growing up. It's sweet, tart and totally delicious. I hope you enjoy xo