Chocolate
Pecan Pie
If
you love rich, gooey chocolate and pecan pie, this is the recipe
for you. It’s easy to make; just mix melted chocolate into
your pecan pie filling.
If a chocolate
pecan pie sounds good to you, try this recipe. Since pecan pies
tend to be sweet, we like the robust flavor of bittersweet chocolate
rather than the sweeter milk or semisweet chocolate—but suit
yourself.
Ingredients
3 ounces bittersweet
or semisweet
chocolate
2 tablespoons butter, melted
1/2 cup brown sugar
3 large eggs
1 cup light corn syrup
1/2 teaspoon cinnamon
1 tablespoon vanilla extract
1 1/2 cups pecan
halves
1 nine-inch
pie shell
Directions
Preheat the
oven to 350 degrees.
1. Melt the
chocolate. In a large bowl, beat the chocolate, melted butter, brown
sugar, and eggs together. Add the corn syrup, cinnamon, and vanilla.
After the filling is well mixed, stir in the pecans. Pour the filling
into the pie shell.
2. Bake for 40 to 45 minutes or until the pie tests done. Cool in
the pan on a wire rack.
Baker’s
note: We first made this pie with four ounces
of bittersweet chocolate. When we took a poll of the crew, some
thought the pie too chocolaty so we cut it back to three ounces—though
the real chocolate fanatics liked it just the way it was.
Test for
doneness in one of two ways. Jiggle the pie gently to see if the
filling is still liquid. The center will still be slightly soft
but the heat of the pecan pie will continue to cook the filling
after the pie is removed from the oven. If you are not confident
in this method, insert a thin-bladed knife one inch from the center.
If it comes out clean, your pecan pie is done. But then, our bittersweet
chocolate is pretty intense.
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