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| I didn't think it could get any better than rich, sweet pecan pie. Well, it just goes to show that chocolate makes everything better! | |||||
| Ingredients: | |||||
| 1 recipe | Flaky Pie Crust | ||||
| 1 1/2 c. | pecan halves | ||||
| 1 c. | semi sweet chocolate chips or pieces | ||||
| 4 lg. | eggs | ||||
| 1/2 c. | granulated (white) sugar | ||||
| 1/2 c. | brown sugar | ||||
| 1/2 c. | light corn syrup | ||||
| 1/2 tsp. | salt | ||||
| 1 tsp. | vanilla extract | ||||
| Directions: | |||||
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Preheat oven to 375 degrees F. Place a rack in the center of the oven and place a large piece of aluminum foil on the rack to catch any spills.
Roll out crust for a 9" pan. Place in pan, arrange the edge, and poke the crust several times on the bottom and sides of the pan with a fork. Pour the chocolate in the bottom of the crust and spread out evenly in a single layer. Follow with the pecans on top of the chocolate. In a medium-sized mixing bowl, whisk together the eggs, sugars, corn syrup, salt, and vanilla until smooth. Open the oven, pull the oven rack out part-way, and place the pie plate with the chocolate and pecans on the rack. Pour over the egg mixture over the pecans in the pan. Gently push the rack with the unbaked pie into position in the oven. Bake for 45 min to an hour. The pie is done when the custard center puffs up into a dome shape. Remove the pie from the oven and allow to cool to room temperature before serving - about 4 hours (the top will flatten within a few minutes of being removed from the oven). |
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