Dark Chocolate Pecan Pie
A chocolate topping makes this traditional pie a little trendier. If you’d rather use a ready made frozen pie shell, buy a deep-dish shell and bake it according to the instructions on the package before filling.
- Pastry for a single-crust 9-inch (23-cm) pie
- 1 1/2 cups (375 mL) pecan halves, toasted
- 3 eggs
- 3/4 cup (175 mL) dark brown sugar
- 1/2 cup (125 mL) corn syrup
- 2 tbsp (25 mL) unsalted butter, melted
- 2 tsp (10 mL) vanilla
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) coarsely chopped
- good-quality bittersweet chocolate (about 3 oz/90 g)
1. Preheat the oven to 375°F (190°C).
2. Roll out pastry on a lightly floured surface and use to line a 9-inch (23-cm) pie plate. Prick pastry all over with a fork, line with foil and fill with baking weights or dried beans. Bake for 15 to 20 minutes until pale golden. Reduce oven temperature to 350°F (180°C).
3. Set aside ½ cup (125 mL) pecans; coarsely chop remainder.
4. In a medium bowl, beat eggs. Beat in sugar, corn syrup, butter, vanilla and salt until smooth.
Stir in chopped pecans.
5. Remove foil from baked pie crust; pour in egg mixture. Scatter chocolate evenly over surface. Arrange reserved pecan halves decoratively on top. Bake for 30 to 40 minutes until filling is set around the edges but centre still jiggles slightly, shielding pastry edges with foil if they start to brown too much. Let pie cool to room temperature on a wire rack before serving.