Bittersweet Chocolate Pecan Pie

Name: Bittersweet Chocolate Pecan Pie
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8 serving(s)
Ingredients: 4 ounces bittersweet chocolate, finely chopped (1- 3 1/2-4 oz bar); 1 (9 inch) pie crusts (unbaked I like to use My No Roll Pie Crust ); 2 cups pecan halves, toasted and cooled (7 oz); 3 large eggs; 1/3 cup packed light brown sugar; 1 teaspoon salt; 3/4 cup dark corn syrup; lightly sweetened whipped cream

(1)

Recipe by Bev I Am

Not your usual pecan pie. A rich layer of bittersweet chocolate balances the sweetness of this pie. Chocked full of pecans for a decadently satisfying filling. Be sure to use a high quality bittersweet chocolate which is 60 - 70 % cacao for this pie. Cook time reflects baking pie dough and cooling. From the November 2007 issue of Gourmet Magazine.

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READY IN: 2hrs 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

4

ounces bittersweet chocolate, finely chopped (1- 3 1/2-4 oz bar)
1

(9 inch) pie crusts (unbaked I like to use My No Roll Pie Crust)
2

cups pecan halves, toasted and cooled (7 oz)
3

large eggs
¹⁄₃

cup packed light brown sugar
1

teaspoon salt
³⁄₄

cup dark corn syrup
lightly sweetened whipped cream

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.

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