Monday, November 23, 2009

Amazing Chocolate Pecan Pie

1 pre made pie crust (gluten-free if necessary)
Bake chilled pie crust at 350 degrees for 7 minutes. Let cool.

Filling:
10 oz premium dark chocolate, minimum 60%
cocoa solids, chopped
2 oz butter, melted and cooled
8 oz (1 1/2 cups) brown sugar
9 oz heavy cream
3 large eggs, beaten
1 tsp. vanilla
12 oz pecan halves, roughly chopped in half again

Melt chocolate over a double boiler of barely simmering water. Mix together brown sugar, heavy cream, eggs, butter and vanilla. Stir in melted chocolate. Add pecans. Pour into the par baked pie shell. Bake at 325 degrees for 45 minutes. Check pie crust at 30 minutes and cover with foil if browning too much.

Recipe courtesy of Deerfields Print

2 comments:

  1. I was just looking at your other recipe and that looked WONDERFUL!!! now another GREAT!!! recipe with chocolate and pecans. YUMMY!!! YUM!!!
    Geri

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  2. Pecan pie is my all time favorite. I first had it with chocolate when I moved to the south now I am always tempted to add the chocolate to my pecan pies. I suppose it is overkill huh? I will have pumpkin and cheesecake. Maybe I'll toss in a hand full of cranberries!

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