Chocolate-Pecan Chess Pie

By clawson

Ingredients

• 1/2 (14.1-oz.) package refrigerated piecrusts $
• 1/2 cup butter $
• 2 (1-oz.) unsweetened chocolate baking squares
• 1 (5-oz.) can evaporated milk (2/3 cup) $
• 2 large eggs $
• 2 teaspoons vanilla extract, divided $
• 1 1/2 cups granulated sugar $
• 3 tablespoons unsweetened cocoa
• 2 tablespoons 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
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°. Roll piecrust 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 at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla.

3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.

4. Bake pie at 350° 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).