Source: Pies and Tarts by Martha Stuarts
Makes 8 servings.
Preparation time: 1 hour
Tips: Serve with sweetened whipped cream on top.
Pecan-Chocolate Pie
Ingredients
Preparation
1 9 inch pie crust, unbaked
2 ounces unsweetened chocolate (2 squares), grated, see note (1)
3 tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 whole eggs, lightly beaten
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
sweetened whipped cream for topping
Preheat oven to 350 F degrees.
1. Prepare pie crust, unbaked and set aside.
2. Put the chocolate and butter in a saucepan and set the saucepan in a basin of simmering water. Cook, stirring occasionally, until the chocolate melts. Transfer to mixing bowl.
3. Combine in a separate saucepan the corn syrup and sugar and bring to the boil. Cook 2 minutes. Add to chocolate in mixer bowl.
4. Combine beating eggs with syrup chocolate mixture. Mix to blend well. Stir in the vanilla and pecans.
5. Pour filling into the prepared pie crust.
6. Bake at 350 F degrees for 45 to 50 minutes, or until the pie is well puffed. Remove and place on a rack to cool.
NOTE: 1) May replace with 3 ounces of semisweet chocolate chips. Mix with filling before pouring into shell instead of melting.
