Recipe: Chocolate-Pecan Chess Pie
Prep time:
Total time:
Serves: 8
Ingredients
- ½ (14.1-oz.) package refrigerated piecrusts
- ½ cup butter
- 2 (1-oz.) unsweetened chocolate baking squares
- 1 (5-oz.) can evaporated milk (2/3 cup)
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 1½ cups granulated sugar
- 3 tablespoons unsweetened cocoa
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 1½ cups pecan halves and pieces
- ⅔ cup firmly packed light brown sugar
- 1 tablespoon light corn syrup
Instructions
- Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
- Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1½ minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla.
- Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.
- Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).
[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_button color=”#FFF” background=”#b1bb28″ size=”medium” src=”https://ballarddesigns.com/howtodecorate/wp-content/uploads/2013/10/SL_chocopecan_pie.pdf”]Download Recipe PDF[/fusion_button][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
