Recipe by Georgia Girl
This is an unusual pecan pie because it uses only brown sugar--no corn syrup. This gives it a wonderful consistentcy, and this is my most requested dessert of all time. I always have to take 2 extras to family gatherings so everyone can take some home. I got the original recipe from my aunt, but I have added the cocoa, more pecans, more eggs, the alcohol and changed other ingredient amounts over the years, so I consider it my creation now.
Top Review by LorenLou
A terrific addition to my Thanksgiving repertoire! The chocolate flavor is very subtle and the amaretto and very soft (I didn't sift) brown sugar gave it a wonderful smoothness. I bought a 2 lb. bag of sugar, made sure it was very soft, with no lumps and just dumped it in instead of sifting. Turned out perfect in taste, although a bit brown so will probably bake just for only 30 min. next time - a definite keeper!
- 3 9-inch pie shells
- 3⁄4 cup butter
- 6 large eggs
- 2 (16 ounce) boxes light brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1⁄3 cup evaporated milk
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons Kahlua or 2 tablespoons Tia Maria or 2 tablespoons Amaretto
- 2 cups chopped pecans
- 18 pecan halves, for decoration
Directions See How It's Made
- Preheat the oven to 400 degrees.
- Melt the butter and set aside.
- Beat the eggs in a large mixing bowl.
- Sift the brown sugar into the eggs (yes, sift) and mix well.
- Add the remaining ingredients except for the pecan halves and mix thoroughly.
- NOTE: If you don't want to add the 2 Tablespoons of alcohol, then increase the vanilla extract amount to 1 Tablespoon.
- Distribute the pie filling evenly between the 3 pie crusts, and decorate the tops of each pie with 6 pecan halves in a pinwheel pattern.
- Bake at 400 degrees for 15 minutes then reduce the heat to 350 degrees and bake for another 35 minutes.