Chocolate-Pecan Chess Pie

Dark, rich and intensely chocolaty, this is a new twist on pecan pie. Serve with sweetened whipped cream.

Chocolate-Pecan Chess Pie
Chocolate-Pecan Chess Pie

PREP TIME

--

minutes

TOTAL TIME

52

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

52

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    (14.1-oz.) package refrigerated piecrusts

  • 1/2

    cup butter

  • 2

    (1-oz.) unsweetend chocolate baking squares

  • 1

    (5-oz.) can evaporated milk (2/3 cip)

  • 2

    large eggs

  • 2

    teaspoons vanilla extract, divided

  • 1 1/2

    cups granulated sugar

  • 3

    tablespons unsweetened cocoa

  • 2

    tablespons all purpose flour

  • 1/8

    teaspoon salt

  • 1 1/2

    cups pecan halves and pieces

  • 2/3

    cup firmly packed light brown sugar

  • 1

    tablespoon light corn syrup

Directions

1. Preheat oven to 350 degrees. Roll ie crust into a 13 inch circle on a lightly floured surface. Fit into a 9 inch pie plate, fold edges under and crimp. 2. Microwave butter and chocolate squares in a large microwave safe bowl at medium (50% POWER) 1 1/2 minutes or until melted and smooth, stirring 30 seconds intervals. Whisk in evaporated milk, eggs and 1 tsp. vanilla. 3. Stir together granulated sugar mixture and next 3 ingredients. Add sugar mixture to chocolate mixture; whisking until smooth. Pour mixture into prepared crust. 4. Bake pie at 350 degrees for 40 minutes. Stir together pecans, next 2 ingredients and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack and cool completely (about 1 hour).

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