Southern Belle Chocolate Praline Pecan Pie
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.
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INGREDIENTS
Nutrition- 39-inch pie shells
- 3⁄4cup butter
- 6large eggs
- 2(16 ounce) boxes light brown sugar
- 3tablespoons unsweetened cocoa powder
- 1⁄3cup evaporated milk
- 1⁄4teaspoon salt
- 2teaspoons vanilla extract
- 22 tablespoons Tia Maria or 2 tablespoons Amaretto
- 2cups chopped pecans
- 18
DIRECTIONS
- 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.