Chocolate Pecan Pie
Decadent and delicious, here is one pie that always disappears. Don’t fret if it rises up and cracks when done; it will settle down as it cools.
Ingredients
5 squares (5 ounces total) semisweet chocolate
2 teaspoons instant coffee granules
2 tablespoons (1/4 stick) butter
3 eggs
3/4 cup dark corn syrup
1/3 cup sugar
1 teaspoon vanilla extract
1-1/2 cups pecan halves
1 unbaked 9-inch piecrust
Instructions
1. Preheat oven to 350°F. 2. Melt chocolate in top of double boiler over hot water. Stir in coffee and butter, letting butter melt. Set aside to cool slightly. 3. Combine eggs, corn syrup, sugar, and vanilla and whisk to blend. Stir in melted chocolate mixture and pecans. 4. Pour filling into piecrust. Bake for 50 minutes, or until a knife inserted into center comes out clean. Cool on rack.
Yield:
Makes 8 to 10 servings.
Category
Course
Credit:
Almanac Magazine
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substitute for dark corn syrup
What can I substitute for dark corn syrup