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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Recipe originally from Nathalie Dupree's Comfortable Entertaining. This is a variation of a classic pecan pie recipe with the addition of chocolate. It is very easy to assemble, but it takes 45 to 50 minutes to bake. Ingredients:
4 ounces semisweet chocolate |
1 unbaked 9 inch pie shell, made from basic pie pastry |
3 large eggs, lightly beaten |
1 cup light corn syrup |
1 cup sugar |
2 tablespoons butter, melted and allowed to cool |
1 teaspoon vanilla |
2 cups broken walnuts |
garnish whipped cream (optional) |
Directions:
1. Preheat the oven to 350°F.
2. Melt the chocolate in the microwave or in a heavy pot on low heat.
3. Pour it evenly into the unbaked pie shell.
4. In a large bowl, mix the eggs, corn syrup, sugar, butter, and vanilla well.
5. Stir in the walnuts.
6. Pour the mixture into the chocolate-lined pie shell and bake until the filling is set, 45 to 50 minutes.
7. Remove to a rack and let cool.
8. The pie may be made ahead several days, or frozen for up to 3 months.
9. Serve with whipped cream if desired.
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