Recipe courtesy of Richard Jones

Chocolate Pecan Pie

Save Recipe
  • Level: Easy
  • Yield: 8 servings
Share This Recipe

Ingredients

PIE CRUST

Directions

  1. In a large bowl, mix together eggs, dark brown and white sugar, syrup, and vanilla. Set aside.
  2. 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

  1. 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
  2. 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 2 (9-inch) pie crusts
Haupia and Passion Fruit Pie
PREMIUM
12m Easy 100%
CLASS
Vegetarian Chimichangas
PREMIUM
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
White Chocolate & Pecan Blondies
PREMIUM
16m Easy 96%
CLASS
Vegetarian Italian Chopped Salad
PREMIUM
22m Easy 99%
CLASS