Dark Chocolate Pecan Pie

By Addie

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.

Ingredients

• Pastry for a single-crust 9-inch pie
• 1 1/2 cups pecan halves, toasted
• 3 eggs
• 3/4 cup dark brown sugar
• 1/2 cup corn syrup
• 2 tbsp unsalted butter, melted
• 2 tsp vanilla
• 1/4 tsp salt
• 1/2 cup coarsely chopped
• 3-oz good-quality bittersweet chocolate

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Preheat the oven to 375 degrees.

2. Roll out pastry on a lightly floured surface and use to line a 9-inch 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 degrees.

3. Set aside ½ cup 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.