Dark Chocolate-Pecan Pie
A Southern classic, pecan pie, gets a splendid makeover with a rich chocolaty twist!
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 in a preheated oven at 325°F (160°C) for 1 hour and 10 minutes or until set.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.