chocolate pecan pie
Chocolate Pecan Pie
Arranging pecan slices in a neat pattern, rounded sides up, in the bottom of the pie shell was one of my first ways of helping with the holiday pie baking. The chocolate pie shown here is more like a rich pecan brownie than a pie. The Favorite Pecan Pie variation, a family tradition at Thanksgiving and Christmas, is the real thing! Makes eight servings.
- Flaky “Never Fail” Pastry
- 3 (1 oz.) squares unsweetened chocolate
- ½ cup butter
- 4 eggs
- ½ cup brown sugar
- 1 cup light corn syrup
- 1 ½ tsp. vanilla
- 1 ½ to 2 cups pecan halves
On floured surface, roll out half the pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, pinching to form a fluted edge.
Melt chocolate with butter, allow to cool slightly. Beat eggs with sugar, then add corn syrup, vanilla, and the chocolate mixture. Beat until well blended. Stir in pecans and pour into pastry shell. Bake in a 350º oven for 35 to 40 minutes until center is set and puffy. Let cool on a rack. The pie will sink as it cools.
For Chocolate Chip Pecan Pie, use ½ to 1 cup semi-sweet chocolate chips in place of the chocolate squares. There’s no need to melt the chips, just stir them into the filling with the pecans.
For Favorite Pecan Pie, omit the chocolate from this recipe. Use dark corn syrup in place of the light corn syrup.