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).
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