We added a little bit of rich chocolate flavor to the holiday classic, Pecan Pie.
Chocolate-Pecan Pie
2015-11-18 04:09:18
Yield: 1 (9-inch) pie
Ingredients
- ½ (14.1-ounce) package refrigerated piecrusts (1 sheet)
- 1½ cups pecan halves
- 1 (4-ounce) bar bittersweet chocolate, finely chopped
- 3 large eggs
- ¾ cup dark corn syrup
- ⅔ cup sugar
- ¼ cup firmly packed dark brown sugar
- 5 tablespoons butter, melted and slightly cooled
- 1 tablespoon all-puropse flour
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°. On a lightly floured surface, roll piecrust into a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired. Sprinkle pecans and chocolate in bottom of prepared crust.
- In a large bowl, whisk eggs until foamy. Whisk in corn syrup, sugars, melted butter, flour, vanilla, and salt until thoroughly combined. Pour over pecan mixture.
- Bake until crust is golden brown and filling is set, 45 to 50 minutes. (Loosely cover with aluminum foil to prevent excess browning, if necessary.) Let cool completely on a wire rack before serving
Taste of the South https://www.tasteofthesouthmagazine.com/
