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                                                                  Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando shares his recipe for chocolate-pecan pie.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 recipe pie dough
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/8 tsp almond extract
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/2 cup dark corn syrup
                                                                  • Yes No 2 cup pecan halves
                                                                  • Yes No 4 oz bittersweet baking chocolate
                                                                  • Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
                                                                  • In a large bowl, whisk together eggs, butter, and vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.
                                                                  • Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.
                                                                  Yields: 19 1/2-inch pie
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                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
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                                                                    mix
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                                                                    stir
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                                                                    pour
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                                                                    bake
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                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ghirardelli
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                                                                    Ghirardelli

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