Chocolate-Pecan Chess Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Dark, rich, and intensely chocolaty, this is our favorite new twist on pecan pie. Make it even more special and serve with sweetened whipped cream. Ingredients:
1/2 (14.1-oz.) package refrigerated piecrusts |
1/2 cup butter |
2 (1-oz.) unsweetened chocolate baking squares |
1 (5-oz.) can evaporated milk (2/3 cup) |
2 large eggs |
2 teaspoons vanilla extract, divided |
1 1/2 cups granulated sugar |
3 tablespoons unsweetened cocoa |
2 tablespoons all-purpose flour |
1/8 teaspoon salt |
1 1/2 cups pecan halves and pieces |
2/3 cup firmly packed light brown sugar |
1 tablespoon light corn syrup |
Directions:
1. Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
2. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla.
3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.
4. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).
|
|