Chocolate pecan pie

Chocolate pecan pie

Ingredients/Components

• chopped pecans - 1 c
• salt - 1/2 tsp
• 1 oz
• large eggs - 4 item
• light corn syrup - 1 c
• light molasses - 1/4 c
• 1 stick butter or margarine - 1/2 c
• whipped cream optional - 1 item
• whole pecan halves
• bourbon optional - 2 Tbsp
• firmly packed light-brown sugar - 2/3 c
• 9 1/2 or 11 oz - 1 pkg

How to make chocolate pecan pie:

Filling:2 sq. (1 oz. each) semi-sweet chocolate1/2 c. (1 stick) butter or margarine4 large eggs1 c. light corn syrup2/3 c. firmly packed light-brown sugar1/4 c. light molasses2 Tbsp. bourbon (optional)1/2 tsp. salt1 c. chopped pecans1 1/4 c. whole pecan halves whipped cream (optional) Prepare pie crust mix as package label directs for two-crust pie. Shape pastry into a ball; flatten to 1-inch thickness. Roll on lightly floured surface to form a 12 1/2-inch round. Fit pastry loosely into a 10-inch pie plate (do not stretch); fold edge of pastry under 1/2-inch; crimp or flute edge decoratively. Refrigerate until ready to use.

Preheat oven to 350°. Make filling: In medium saucepan, melt chocolate and butter; cool slightly. In medium bowl, with rotary beater, combine eggs, corn syrup, brown sugar, molasses, bourbon and salt. Beat until well mixed; stir in chocolate mixture and chopped pecans. Pour into prepared pie shell. Arrange pecan halves on top of pie. Bake 45 to 50 minutes, or until filling is set in center when pie is shaken gently. Cool completely on wire rack, about 3 hours. Garnish with whipped cream and additional pecan halves, if desired. Makes 10 servings.

Recipe categories: Desserts, Pie, Pies and tarts.