Sunday, December 11, 2016

Chocolate Pecan Pie

This was a very, very tasty recipe for Pecan pie.  I mean, really.  What is not to like about chocolate and pecan?
Chocolate Pecan Pie

1 (9 inch, deep dish) pie crust
1 C sugar
2 Tb brown sugar
1/4 tsp salt
1 C corn syrup
1/3 C butter, melted
3 eggs
1 tsp vanilla
1 C pecans
1 C semi sweet chocolate chips

  1. Preheat your oven to 350 degrees.
  2. Place your pie crust in a pie pan and prick the crust with a fork four or five times.
  3. Into a medium sized bowl whisk together the sugar, brown sugar, salt, corn syrup and melted butter.
  4. In a small bowl whisk the eggs until frothy. Add them to the sugar mixture and stir to combine. Add the vanilla and whisk it in.
  5. Roughly chop the pecans and place them in the bottom of the pie crust. Sprinkle the chocolate chips over the top.
  6. Carefully pour the filling mixture over the top of the pecans and chocolate chips. Make sure not to over fill the pie. You may have 2-3 tablespoons of filling left over.
  7. Carefully wrap foil over the edges of the pie, or use a piecrust shield..
  8. Bake for 30 minutes. Remove the foil or shield from the edges of the pie and bake for an additional 20 minutes.
  9. Allow the pie to cool and set for at least 5-6 hours, or overnight.

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