- Level: Easy
- Total: 2 hr 30 min
- Prep: 15 min
- Inactive: 1 hr 30 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 615
- Total Fat
- 43 g
- Saturated Fat
- 21 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 54 g
- Protein
- 6 g
- Cholesterol
- 164 mg
- Sodium
- 208 mg
- Level: Easy
- Total: 2 hr 30 min
- Prep: 15 min
- Inactive: 1 hr 30 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 615
- Total Fat
- 43 g
- Saturated Fat
- 21 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 54 g
- Protein
- 6 g
- Cholesterol
- 164 mg
- Sodium
- 208 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.
- Using a stand mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, about 2 to 3 minutes. Mix in the melted chocolate mixture and fold in the pecans. Pour into the chocolate wafer crust and bake until the filling is just set, about 35 to 40 minutes.
- Remove from the oven and let cool. The pie will fall slightly. Once cool refrigerate until well chilled, roughly 1 1/2 hours.
- In a medium bowl add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, makng a nice mound on top of the pie. Garnish the top with shaved chocolate and finely chopped pecans. Serve immediately.
