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Bittersweet Chocolate Pecan Pie
Not your typical pecan pie! The masterful sisters at Four & Twenty Blackbirds have offset the cloying sweetness of traditional pecan pie with a layer of dark chocolate ganache on the bottom. This not only gives the pie a more rounded flavor, but also appeals to the chocoholic at the table.
10 inch pie, serves 8
Four & Twenty Blackbirds is our favorite pie shop in Brooklyn, because of the unique and exceptional flavors and high quality sourcing standards. They source their ingredients locally and organically when possible and they incorporate natural sweeteners such as honey, molasses and unrefined sugar in their recipes. They buy their ingredients according to season and what's best at the time of year locally when possible. They use Battenkill Valley Creamery milk and source the majority of their local seasonal fruit from Wilklow Orchards in upstate New York - almost 100% of their apples come directly from their farm.
Melissa and Emily were born and raised in the rural farm town of Hecla, South Dakota. Their mother and her sisters owned the popular Calico Kitchen restaurant for which their Grandmother Liz made all the pies. After finishing a degree in Finance at the University of South Dakota, Melissa traveled throughout Scotland, New Zealand and Australia before settling down in Brooklyn to make pie. Emily has lived in Brooklyn for over fifteen years and has a BFA in Sculpture from Pratt Institute, Brooklyn.
The sisters learned to appreciate the art of pie-making from their Grandma Liz, and have taken inspiration from her culinary traditions along with their passion for seasonal ingredients and creativity with flavor combinations and put their pies on the international culinary map. The sisters originally custom-baked pies in their Brooklyn apartment before opening their popular flagship Four & Twenty Blackbirds pie and coffee shop in 2010. They have created a local enterprise in Brooklyn that includes three locations: a pie shop, a production kitchen, and most recently, a ten seat pie counter that offers wine, locally brewed beer and other specialty beverages and and baked treats.
Named “Artisans of the Year” by Time Out New York in 2011, their pies have received critical praise and have been featured in a variety of international food media including the Food Network and the Cooking Channel, in the New York Times, Martha Stewart Living, Good Morning America, Oprah and New York Magazine. Emily and Melissa Elsen's first book of pie recipes was released in October of 2013. In 2016, the sisters and their pie were featured at the Hankyu New York Fair in Osaka, Japan.
Pie should be refrigerated if not eaten within 24 hours of purchase. Wrap tightly in plastic before refrigeration to maintain freshness and consume within 5 days. Bring to room temperature before serving.
To warm: preheat oven to 250 ̊F and warm pie on a baking sheet for 15 minutes. Allow to sit for 10 minutes before slicing and serving.
Filling: pecans, dark chocolate, butter, dark corn syrup, salt, ginger, eggs, vanilla, cider vinegar
Crust: butter, flour, sugar, salt, water, cider vinegar