Recipe Pecan Pie
Chocolate Pecan Pie
Running up to the holiday season this is a wonderful recipe to keep on hand and make as the weather cools down and the family gathers together. I do not make the crust, but rather buy the short crust pastry at the grocery store – I know it is cheating, but it is that or they get the pecan & chocolate in little bowls separately 😉
Ingredients for the Pecan filling:
- 1 1/2 cups (150 grams) pecans
- 2 ounces (57 grams) unsweetened chocolate, coarsely chopped
- 3 large eggs
- 1 1/2 cup (300 grams) granulated white sugar
- 1 cup (240 ml) light corn syrup
- 2 tablespoons (25 grams) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (50 grams) whole pecan halves
To toast pecans – Place pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Melt the chocolate in a glass bowl in the microwave at 30% power for approx. 4 min or until the chocolate is melted and soft. Set aside to cool.
In a large bowl, whisk the eggs, and then whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt. Then stir in the cooled melted chocolate.
Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Pour the filling evenly over the nuts. Arrange the whole pecans in a decorative pattern on top of the filling. Place the pie plate on a baking sheet and bake for about 50 to 60 minutes, or until the filling has puffed but is still wobbly when gently shaken. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or vanilla ice cream.