Recipe courtesy of Sara Moulton
Chocolate Pecan Pie
- Total: 1 hr 15 min
- Prep: 10 min
- Cook: 1 hr 5 min
- Yield: 1 (9-inch) pie, 8 servings
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- Total: 1 hr 15 min
- Prep: 10 min
- Cook: 1 hr 5 min
- Yield: 1 (9-inch) pie, 8 servings
Ingredients
4 ounces semisweet chocolate
2 tablespoons margarine, melted
3 eggs
1/3 cup sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen
Directions
- Preheat oven to 350 degrees.
- In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans.
- Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean.
- Cool pie on wire rack to room temperature before cutting.
