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Chocolate Pecan Pie Ingredients: Piecrust 2 cups pecans (divided) Four eggs 1 cup sugar 1 cup light corn syrup 1 ounce unsweetened chocolate, melted 3 tablespoons melted butter 2 teaspoons vanilla extract 1/2 teaspoon salt 1/2 cup chocolate chips Directions: Prepare piecrust. Preheat oven to 350-degrees. Spread pecans on cookie sheet and toast in oven about five minutes. Chop 1-cup of the toasted nuts. In large bowl, lightly beat eggs. Stir in sugar, corn syrup, melted chocolate, butter, vanilla and salt. Into prepared crust, layer chocolate chips, then chopped pecans and then carefully arrange remaining 1-cup of pecans in pan. Slowly pour egg mixture over pecans, deflecting with spoon to prevent moving pecans. If using a disposable pie pan, place on sturdy cookie sheet to ensure even baking and easier handling. Bake 15 minutes. Remove from oven and cover crust edges with foil. Return to oven. Bake another 40 minutes, until knife inserted in center comes out clean. Recipe makes eight servings.
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