A variation on a Southern tradition that's perfect after a meal of fried chicken or barbecue.
Ingredients
- 1 purchased frozen 9-inch pie shell
- 1/2 cup (1 stick) butter, melted
- 2 cups (about 8 ounces) pecan halves
- 3/4 cup dark corn syrup
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces bittersweet chocolate, broken into 1/2-inch pieces, or jumbo chocolate chips
Directions
Preheat the oven to 425°F. Place a piece of foil over the pie shell and weigh it down with some dried beans, old fishing weights, ball bearings, or those washers you bought to fix the whatchamacallit in the basement, and bake on the center rack of the oven for 15 minutes. Remove the foil with the weights and bake the pie shell until the crust just starts turning a golden brown, about 5 minutes more. Transfer to a wire rack and let cool while you make the filling.
Coarsely chop half the pecans and set aside. In a large bowl, whisk together the corn syrup, brown sugar, vanilla, and eggs until well mixed. Add the chopped and whole pecans and stir well. Pour the mixture into the pie shell. Sprinkle the chocolate pieces over the top, pressing them gently into the filling.
Bake on the center rack until the pie is set around the edge but still jiggles a bit in the center, 45 to 50 minutes.
Transfer the pie to a wire rack and let cool for at least an hour. Transfer to a sealable cake container and store at room temperature until you are ready to pack.
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Submitted 5/5/06.
Source: The Tailgating Cookbook
Submitted By: Lionel Mandrake
Chocolate Pecan Pie