In the comments to my pear tarte tartin post over the weekend I promised to post the recipe for my chocolate pecan pie. This is one of the deserts I usually make for Thanksgiving, so here you all go. If you all are really good, I might put up my peanut butter cup pie, which is a pie sized/shaped peanut butter cup. Or maybe I won’t…
1 unbaked pie crust or pastry shell (I like to use the Pillsbury pie crusts in the dairy case)
4 tablespoons butter
3 ounces semisweet chocolate
1 cup light corn syrup
½ cup sugar
1 ¼ tsps pure vanilla extract
¼ tsp salt
3 large eggs
1 ½ cups pecan halves
Prepare pastry shell and set aside.
In medium saucepan, melt butter with chocolate, stirring until smooth.
Remove from heat and beat in corn syrup, sugar, vanilla, salt and eggs.
Mix well. Place pecans on bottom of pastry shell. Pour chocolate mixture over pecans. Bake at 350 degrees for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve with whipped cream, ice cream, creme anglaise, chocolate sauce, and/or any combination of those you prefer!