Tired of the same old pumpkin, minced, or pecan pie for your Thanksgiving feast? Here’s a variation on the pecan pie that your chocolate-loving guests will love.
One of the things I like about this pie is that it is so easy to make. And it’s scrumptious. Use your favorite pie-crust recipe, or if you’re really lazy (God forbid!), buy a pre-made unbaked shell. A deep, 9-inch pie pan works best for this recipe.
Prebake your shell for just 5 to 6 minutes in a 450-degree oven.
You begin the filling by gently melting both bittersweet and unsweetened chocolate with butter.
Gently melt butter and chocolate.
Then you heat corn syrup, sugar, and salt together until dissolved. Add this to the melted chocolate
Dissolve corn syrup, sugar, and salt over low heat.
Next you beat 4 large eggs until very frothy. Beat the chocolate and corn syrup mixture into the eggs, using an electric mixer. Add vanilla and stir in the pecans.
Spoon the filling into the partially baked shell. Bake 20 minutes at 425 degrees and another 20 minutes at 375 degrees, until a knife inserted in the center comes out clean.
The top will crack so don’t let that worry you.
Serve either plain, or with whipped cream and vanilla ice cream.
To print or download the recipe, click here.
