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Listed in: Dessert
2 ounces (55 g) high-quality unsweetened chocolate (such as Scharffen Berger, Dagoba, or Callebaut)
2 tablespoons (28 g) butter
1/4 cup (55 g) coconut oil
3/4 cup (150 g) sugar
2 tablespoons (16 g) whole-wheat pastry flour
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup (100 g) chopped, toasted, unsalted pecans (or slivered almonds)
1 unbaked 9-inch (23-cm) pie shell
Do not preheat the oven. In a medium saucepan over medium heat, melt the chocolate, butter, and coconut oil together, whisking occasionally, until smooth. Remove from the heat, whisk in the sugar, and let cool. Whisk in the flour, cinnamon, eggs, and vanilla. Stir in the pecans and spoon the batter into the pie shell. Place the pie in a cold oven, set to 350°F (180°C, or gas mark 4), and bake for 30 to 35 minutes, until mostly set. Cool for 30 minutes to 1 hour; the pie will be gooey and will set more with more cooling time. Serve warm or chilled.
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