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Chocolate Pecan Pie – Recipe of the Day

Chocolate Pecan Pie – A Southern Specialty

It is said that the French invented pecan pie soon after settling in New Orleans when they were introduced to the nut by Native Americans. Fact or fiction – It is anybody’s guess. However, we do know that the pie has its roots in the South. Traditionally salt and vanilla are used for flavorings, but chocolate (as in this recipe) and bourbon are also common flavorings. Regardless of its roots and the choice of flavorings, it is delicious. This is only one of the many delicious desserts in my cookbookDESSERT – 50 Scrumptious Recipes. Pick up your copy today.

Ingredients

  • 1 9” baked pie shell
  • 4 large eggs
  • 1 cup white or brown sugar, packed (see tips)
  • ¾ cup light or dark corn syrup (see tips)
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla (or 1 tablespoon dark rum)
  • ½ teaspoon salt (adjust to taste)
  • 1 cup pecans
  • 1 cup chocolate chips

Directions

  1. Preheat the oven to 425º F.
  2. Be sure the rack is in the center of the oven.

PIE CRUST

  1. Prepare the pie crust according to the directions – using a glass 9” pie plate.
  2. Finish with a high, generous decorative rim.
  3. Carefully line the pie shell with foil, fill with dried beans or uncooked rice, cover the rim with a strip of foil to prevent excess browning, and bake 15 minutes.
  4. Remove foil with beans or rice (leave the strip of foil on the rim), and return to oven until golden for 5 to 10 minutes longer. Cool on a wire rack.
  5. Reduce the oven heat to 375º F.

THE FILLING

  1. Place the eggs, sugar, corn syrup, melted butter, vanilla (or rum), and salt in a large bowl and whisk until completely blended.
  2. Stir in the pecans and chocolate chips and pour the filling into the pie crust.
  3. Bake for 35 minutes in the pre-heated oven – until the edges of the filling are firm and the center is set. It should jiggle slightly (like JELLO) when you bump the pan.
  4. Cool completely on a wire rack for at least 1½ hours.
  5. Refrigerate the cooled pie until cold and firm, then slice.
  6. To serve, bring to room temperature or warm the slices in a 275º F. oven for 15 minutes  – just until the chocolate begins to soften.
  7. Traditionally served with sweetened whipped cream, but is also great with vanilla ice cream.

NOTE:  The pie can be stored in the refrigerator for up to 2 days.

Servings: 12

Recipe Tips

VARIATIONS:

Vary the chocolate flavor by using 2 ounces each: dark, milk, and white chocolate, cut into ¼” chunks in place of the chocolate chips.

Traditional Pecan Pie

  1. Eliminate the chocolate chips and increase the pecans to 2 cups.
  2. White sugar and light corn syrup provide a mild, sweet, buttery flavor.
  3. Light or dark brown sugar combined with dark corn syrup will provide a more caramel-like taste.



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