Recipe courtesy of Richard Jones
Chocolate Pecan Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 655
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 88
- Dietary Fiber
- 2
- Sugar
- 60
- Protein
- 7
- Cholesterol
- 77
- Sodium
- 327
Ingredients
3 large eggs
1/2 cup dark brown sugar
1 cup white sugar
3/4 cup dark Karo syrup
1 teaspoon vanilla extract
2 tablespoons sweet butter
2 ounces bourbon
4 ounces semi-sweet chocolate
1/4 cups shelled pecans
1- (9- inch) unbaked deep dish pie crust
PIE CRUST
2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup shortening
6 tablespoons ice water (some brands of flour may require more water)
Directions
- In a large bowl, mix together eggs, dark brown and white sugar, syrup, and vanilla. Set aside. In a double boiler, melt butter, bourbon, and chocolate together. Allow to cool down about 2 minutes. Fold chocolate mixture into egg mixture. Add pecans and pour into pie crust. Bake at 350 degrees for 45 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
PIE CRUST
- In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture one tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into two equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about twenty (20) minutes. Lightly flour rolling surface and roiling pin. Take one dough ball and roll crust into a circle. Trim 1 inch larger than upside down pie- plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling.