A southern classic, pecan pie, gets a splendid
makeover with a rich chocolatey twist!
Dark Chocolate-Pecan
Pie
1/2 (15-ounce) package refrigerated pie
crusts (or homemade, if preferred)
1 1/2 cups coarsely chopped pecans
1 stick (1/2 cup) butter or margarine
1 cup light corn syrup
1 cup granulated sugar
1/2 cup Dutch process cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
- Fit pie crust into a 9-inch pie plate
according to package directions; fold edges under, and crimp.
Spread chopped pecans evenly on bottom of pastry shell.
- Combine butter and next 3 ingredients
in a heavy saucepan; cook over low heat, stirring constantly,
until sugar dissolves. Remove from heat, and cool 5 minutes.
Stir in eggs and vanilla until blended. Pour into pastry shell.
- Bake at 325°F (160°C) for 1 hour
and 10 minutes or until set.
Makes 1 (9-inch) pie.
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