Photo
form the
FoodNetwork.com.
In some parts of the United States, pecan pie is a Thanksgiving tradition.
This chocolate pecan pie is taken above and beyond
the usual pecan pie's corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the
dessert while simultaneously balancing its sweetness. And an abundance
of pecans makes for a wonderful satisfying filling.
More great
Pecan Pie Recipes
and more of Linda's delicious
Pie Recipes.
Don't forget to check out my
Thanksgiving Turkey Dinner Menu
which
includes this easy-to-make and very delicious Southern
Pecan Pie.
Chocolate Pecan Pie
Recipe Type:
Pie,
Chocolate,
Pie Pastry,
Pecans
Cuisine: Southern
Yields: 8 servings
Prep time: 25 min
Cook time: 60 min
Ingredients:
Pastry for 9-inch one crust pie
1 1/2 cups untoasted or toasted pecans halves
(your choice)*
1 cup semi-sweet chocolate chips
4
eggs, beaten
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1/2 cup corn syrup (light or dark)
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Lightly-sweetened prepared whipped cream (for garnish)
* To toast Pecans - Place pecans on a baking sheet and bake for
approximately 8 minutes or until lightly browned and fragrant. Remove from oven
and let cool.
Preparation:
Preheat oven to 375 degrees F. Prepare pie pastry.
Position oven rack in middle of oven.
Spread the pecan halves and chocolate chips
evenly over the bottom of the unbaked pie shell.
In a large bowl, whisk together the beaten
eggs, sugar, brown sugar, corn syrup, vanilla extract, and salt until
smooth. Slowly pour the filling over the top of the pecans and chocolate
chips.
Bake approximately 40 to 60 minutes.
Pecan pie is done at the first signs of solidity in the center of the
pie (center should not shake).
NOTE: A
knife inserted in the center will
come out clean. Remember that the
pie continues to cook after it is
removed from the oven
(the
custard filling will not finish or set up until the pie is completely
cooled). Do not over-bake the pie! If pie is browning too fast after 30 minutes, loosely
cover with aluminum foil.
Remove the pie from oven and let cool on a wire rack before cutting and serving.
Serve with a dollop of whipped cream.
Storing Pecan Pie: The pie can be made a day before serving and stored
in the refrigerator. Serve cold or bring to room temperature.
Freezing Pecan Pie: Pecan pie may also be frozen for later use.
Allow to cool completely before freezing. When the pie has cooled,
wrap in plastic wrap and then place in a plastic freezer
bag. The pie can be frozen for up to four months.
Makes 8 servings.
