Email to Cat      

Chocolate-Pecan Pie

Source of Recipe


From "Southern Pies" by Nancie McDermott



List of Ingredients



• Pastry for a 9-inch single-crust pie
  
• ½ cup butter
  
• 3 squares (3 ounces) unsweetened chocolate
  
• 1 cup sugar
  
• ¾ cup dark or light corn syrup
  
• 4 eggs, beaten well
  
• 1 tsp vanilla extract
  
• ¼ tsp salt
  
• 1½ cups (6 ounces) coarsely chopped pecans
  






Instructions



1. Heat the oven to 350°F. Line a 9-inch pie pan with crust and then crimp the edges decoratively.
   
   
2. In a medium saucepan, combine the butter and chocolate over medium heat. Cook, stirring often, until the chocolate and butter melt and you can stir them together into a smooth sauce, 5 to 7 minutes.
   
   
3. Remove from the heat and add the sugar and corn syrup. Stir to combine well. Add the eggs, vanilla and salt, and stir to mix everything into a thick, smooth chocolate filling. Add the pecans, stir well, and pour the filling into the piecrust.
   
   
4. Place the pie on the bottom rack of the oven. Bake until the filling puffs up and is fairly firm in the middle, 30 to 40 minutes.
   
   
5. Place the pie on a cooling rack or a folded kitchen towel, and let cool to room temperature. A generous dollop of whipped cream or a scoop of vanilla ice cream are worthy accompaniments to this decadent pie.
   
   Makes one 9-inch pie.