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Ingredients
| 9" pie shells: 1 shell |
| salted butter: 1/3 cup |
| granulated sugar: 2/3 cup |
| eggs: 3 |
| salt: 1/4 tsp |
| light corn syrup: 1 cup |
| instant coffee: 1 tsp (optional) |
| pecans (chopped): 1 cup |
| semisweet chocolate chips (chips): 1 cup |
| heavy whipping cream (fluid): 1/2 cup |
| vanilla extract: 1/4 tsp |
| powdered sugar (unsifted): 1 Tbl |
Chocolate Pecan Pie I
Credit: AllRecipes
User rating:
"This is my own invention--combining chocolate with a pecan pie seemed like such a good idea. I decided to try it, and the result was delicious. In place of instant coffee, try using espresso."
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Prep Time
30 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
- In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
- Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
- Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
- Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.