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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Bittersweet Chocolate Pecan Pie Recipe

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This recipe for Bittersweet Chocolate Pecan Pie is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ounces fine quality 60%-70% cacao bittersweet chocolate, finely chopped
1 pre-made pie crust
2 cups (7 ounces) pecan halves toasted and cooled
3 large eggs
1/4 cup light brown sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 cup dark corn syrup
Directions:
Directions:
1. Preheat oven to 375
2. Melt chocolate in double boiler
3. Crimp crush in pie pan
4. Spread chocolate late in bottom of pie crust evenly, cover with toasted pecans
5. Whisk eggs, brown sugar, vanilla, and salt in bowl. Whisk corn syrup into mixture and pour all over pecans
6. Bake until filling is puffed and crust is golden brown (about 50-60 minutes)
7. Check at 30 minutes, if browning too quickly, cover crust with aluminum foil
Personal Notes:
Personal Notes:
"This is second only to the chocolate raspberry pie at Thanksgiving, that's only my opinion." - Heath

 

 

 

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