Wednesday, January 8, 2014

Chocolate Pecan Pie

This recipe is semi-borrowed from Paula Deen.   You can also omit the chocolate, and just make it a classic, traditional pecan pie.   You don't need the bourbon, but traditionally in the south, many people use it.   I made this for thanksgiving, and it was AMAZING.  I like to leave my pecans whole, I don't chop them.  They say the pie is easier to cut if the pecans are chopped...  But I think leaving them whole looks much prettier, and I like to bite into a nice, big chunk of pecan. 

Chocolate Pecan Pie

2 cups pecan halves
3 eggs, beaten
3 tablespoons melted butter
½ cup dark corn syrup
1 cup sugar
4 oz dark (or semi-sweet) chocolate, chopped
2 tablespoons bourbon (optional)
1 unbaked pie shell formed into its tin/dish

1. Preheat the oven to 375 degrees F. 

2. Cover bottom of pie crust with pecans. 

3. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet. 

4. Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack. 

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