Chocolate Pecan Pie With Coffee Topping |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Yet another recipe from the Baker's Collection of Riches recipe pullout... This may be the best one yet if you like chocolate in your pecan pie... Ingredients:
1 package (4 oz) german sweet chocolate block |
3 tablespoons butter |
1/3 cup sugar |
1 cup light corn syrup |
3 eggs, slightly beaten |
1 teaspoon vanilla |
1 cuo coarsely chopped pecans |
1 unbaked pie shell |
coffee topping (optional) |
Directions:
1. Melt cocolate and butter in a small saucepan over very low heat, stirring constantly; remove from heat.
2. Bring sugar and corn syrup to a boil in separate saucepan over high heat, stirring until sugar is dissolved; reduce heat and boil gently 2 minutes, stirring occasionally.
3. Remove from heat and stir in chocolate mixture.
4. Pour slowly over eggs, stirring constantly.
5. Stir in vanillan and nuts.
6. Pour into pie shell.
7. Bake at 375 degrees for 45 to 50 minutes or until filling is completly puffed across top.
8. Cool.
9. Garnish with Coffee Topping. (crisscross stripes across top of pie)
10. Coffee Topping:
11. Dissolve 1 teaspoon instant coffee in teaspoon water.
12. Fold into 1 cup thawed cool whip topping or sweeteded whipped cream.
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