Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Gold Brick Chocolate Pecan Pie




Source of Recipe


Emeril Lagasse






Recipe Introduction


One of those to-die-for pies! My husband found this one and made it for his office. Everyone who ate it swooned and wanted the recipe. The only change I would suggest is to use just a little less chocolate on top than the recipe calls for. It was a little too thick.





List of Ingredients



• 1 pie crust
  
• 1 c. milk chocolate chips
  
• 2/3 c. corn syrup
  
• 1/3 c. sugar
  
• 3 large eggs, well beaten
  
• 1 t. vanilla
  
• 1 c. coarsely chopped pecans
  
• 1/2 c. chopped bittersweet chocolate
  
• 2 T. vegetable oil
  
• 1 c. heavy cream
  
• 1 T. 10X sugar
  






Instructions



1. Preheat the oven to 400 degrees.
   
2. Blind bake the pie crust about 15 – 20 minutes – just until lightly golden brown. Cool on a wire rack.
   
3. In the top of a double boiler (or in a metal bowl over barely simmering water), gently melt the chocolate chips. Remove from the heat. In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla and pecans. Pour into the cooled pie crust and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for an additional 25 minutes. Remove from oven and cool on a wire rack.
   
4. Place half of the chopped chocolate in a small bowl. Place the remaining chocolate and the oil in the top of the double boiler. Cook the chocolate and oil, whisking, until melted. Pour over the chocolate in the bowl, whisking to melt. Pour over the warm pie, spreading to the edges to coat the top. Refrigerate until well chilled, at least 2 hours.
   
5. In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to stiff peaks. Serve with the pie.
   






Final Comments


Serves 6 - 8.