Chocolate-Pecan Chess Pie

By á-7796

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

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

Details

Servings 8
Cooking time 52mins

Preparation

Step 1

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).