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Pecan Chocolate Pie

I call this the pecan chocolate pie because there's a small amount of chocolate in it, but what a difference that one bar of chocolate makes. The main theme of this pie is, of course, pecans. I firmly believe that a pecan pie can't have too many pecans. Commercial pies in particular often have a thin layer of pecans floating on top of Karo(TM) syrup. My pies are full of pecans.

Here's the recipe:
Pie crust: See my March 7 entry for the crust recipe; make 1/2 of that recipe.
Filling:
3 eggs
1 c. light corn syrup
2/3 c. sugar
1/3 c. butter
Nuts: 12 oz. pecans
Chocolate layer: One 3.5 oz dark chocolate bar, such as Ghiradelli Twilight Delight 72% Cacao.

Preheat oven to 350 degrees. Lightly beat the eggs. Melt the butter. Combine the filling ingredients. Roll out the pie dough and put in pie pan. Break up the chocolate bar and use it as the bottom layer of the filling. Pour the pecans into the pie pan. Add the filling over the nuts. Bake for 50 minutes.
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Comments

  1. suJuly 6, 2009 at 3:16 AM

    Going to try it out now.
    Will come back to you with feedback.

    ReplyDelete

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