"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Brownie Pecan Pie Recipe

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This recipe for Brownie Pecan Pie, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christina Solarte, Managed Care Collections
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup KaroŽ Light Corn Syrup
1/2 cup sugar
1/8 teaspoon salt
4 ounces semi-sweet baking chocolate, broken into pieces
3 tablespoons butter or margarine
4 eggs slightly beaten
1 teaspoon vanilla
1 cup pecans, coarsely chopped
1 (9-inch) unbaked or frozen deep-dish pie crust
whipped cream (optional)
Preheat oven to 350°F.

Directions:
Directions:
Combine KaroŽ, sugar and salt in a small saucepan. Bring
mixture to a boil over medium heat, stirring until sugar is
dissolved. Boil for 2 minutes. Remove from heat.
Add chocolate and butter to KaroŽ mixture, stirring until
chocolate is melted and mixture is smooth. Let cool.
Slowly pour chocolate mixture over eggs, stirring constantly.
Add vanilla and pecans; mix well. Pour mixture into pie crust.
Bake at 350°F for 50 minutes; cool. If desired, top with
whipped cream.



Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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