CHOCOLATE PECAN PIE

Down our way, pecan pie is one of those holiday icons — no party dessert table is complete without at least one.  Break tradition??  How about a chocolate pecan pie?  The best of two worlds!  If this is a first try at pecan pie making, this simple recipe makes the whole thing so easy—and it’s basically fool-proof.  The pecans can either get mixed into the pie filling or placed on top of the pie before baking.  And using a frozen pie crust makes it even easier.  

• 2 tblsp butter
• 2 (1/2 oz) squares unsweetened chocolate—from a 4 oz bar of baking chocolate
• 3 large eggs
• ½ cup sugar
• ¾ cup dark corn syrup
• 2/4 cup pecan halves
• 1-9” frozen pie crust

Over VERY low heat, melt butter and chocolate squares in small saucepan–stirring to combine.  In separate bowl, beat eggs and sugar, add corn syrup and continue beating.  Scrape melted chocolate mixture into bowl and beat until well combined.  Either mix in pecans or reserve them for top of pie.  Pour mixture into defrosted pie crust—and top with pecans if not mixed into pie filling.  Bake in pre-heated 375’ oven for 40-50 minutes.  Pie is done when center is just set.

The Kitchen Hive