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Chocolate Pecan Pie

1 1/2 c pecans, toasted and coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
3 large eggs
1 1/2 c sugar
1 c light corn syrup
2 tbls unsalted butter, melted
1 tsp pure vanilla extract or 1 tbls rum or bourbon
1/4 tsp salt
1/2 c whole pecan halves
1 receipe Short Crust Pastry (Pate Brisee)/Graham Cracker/Favorite Pie Crust

Pecan Filling:
To toast Pecans - Place 1 1/2 cups  of pecans on a
baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the chopped chocolate. Set aside to cool.
In a large bowl, whisk the eggs, and then whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt. Then stir in the cooled melted chocolate.
Remove the chilled pastry crust from the freezer and evenly distribute the chopped pecans over the bottom of the crust. Pour the filling evenly over the nuts. Arrange the whole pecans in a decorative pattern on top of the filling. Place the pie plate on a baking sheet and bake for about 50 to 60 minutes, or until the filling has puffed but is still wobbly when gently shaken. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or vanilla ice cream.
Makes one 9 inch (23 cm) pie.