"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chocolate Pecan Pie Recipe

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This recipe for Chocolate Pecan Pie, by , is from Alicia's Favorite Desserts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alicia Capece-Joos


1 9-inch pie crust
2 cups pecan halves
1 cups mini semi-sweet chocolate chips, divided
2 tablespoons butter
cup brown sugar
cup white sugar
cup dark corn syrup
4 eggs
1 teaspoon pure vanilla extract
pinch salt

Preheat the oven to 375F. Lightly spritz a 9-10 inch pie dish with cooking spray. Line the pie dish with pie crust and crimp the edges.

Spread pecan halves and 1 cup of semi-sweet chocolate chips into bottom of pie crust.

In a microwave proof bowl, melt the remaining cup chocolate chips and 2 tablespoons butter. Microwave in 20 second increments, stirring each time. Repeat until chocolate is smooth. Whisk in corn syrup, both sugars, vanilla and salt.

Add 4 large eggs, whisking until fully incorporated.

Pour chocolate mixture evenly over pecans and chocolate chips in pie crust.

Bake at 375F for 20 minutes. Then reduce the temperature to 325F and bake 20-25 minutes more. Pie is done when center is set when gently shaken.

Cover the edges of the crust with aluminum foil halfway through cooking to prevent over browning, if needed.

Cool until warm to the touch before cutting. Store refrigerated.




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