Bittersweet Chocolate Pecan Pie

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 375 degrees F with rack in center of oven.
  • Melt chocolate in a metal bowl set over barely simmering water, stirring.
  • Remove from heat.
  • Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
  • Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
  • Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
  • Cool pie on a rack to warm or to room temperature.
  • Serve with whipped cream.
  • Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.
Advertisement