Chocolate Pecan Pie


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Flaky Pastry Crust, 6 oz. Bittersweet or semisweet chocolate 2 cups coarsely chopped pecans large eggs 1 cup sugar ½ cup light corn syrup 1 Tbs. Unsalted butter 1 teaspoon. Vanilla or 1 Tbs. Dark rum 1.2 teaspoon. Salt

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Preheat oven to 375° F. Chop 6 oz. Bittersweet or semisweet chocolate in the top of a double boiler over barely simmering water or melt in microwave at 50% Add butter to melted chocolate and stir until it is also melted. In high fluted pan bake flaky Pastry Crust, 10 minutes, pricking dough in the bottom of the pan with a fork, to prevent buckling, during baking. Glaze with egg yolk, for the last two minutes Bake 2 cups coarsely chopped pecans 6-10 minutes, on a flat baking sheet, until fragrant. Set aside. Whisk until frothy: 3 large eggs. Add to the eggs, sugar, corn syrup, butter, vanilla, and salt. Combine with melted chocolate and butter. Stir in toasted pecans. Warm crust in oven until it is warm to the touch, then pour in filling. Bake until the edges are slightly puffed and the center seems set but still soft, 25 to 30 minutes. Let cool on a rack for at least 1 ½ hours. Serve with sweetened, vanilla flavored whipped cream or vanilla ice cream. Pie can be made up to 2 days ahead. Store in refrigerator, but let warm to room temperature or warm in 275o oven for 15 min. before serving.