Sunday, August 10, 2008

Chocolate Pecan Pie

This pie is a great addition to the Thanksgiving line-up of pies. It's definitely one of my favorites.

1 unbakes pie shell in a 10 inch pie plate

3 1/2 ounces bittersweet chocolate, chopped up.
4 1/2 tablespoons unsalted butter
2 teaspoons vanilla or 1 tablespoon brandy
3 large eggs
1 cup sugar
3/4 cup dark corn syrup
1 1/4 cup pecan halves, toasted just a bit

Preheat the oven to 325 degrees.
Put the nuts into the pie shell in an artistic fashion.
Put the chocolate and butter into a fairly large microwavable glass bowl and gently melt in the microwave, and stir well to combine. When melting chocolate it is always good to sneak up on it, using the microwave but doing so at shorter intervals than might seem needed.
Stir in the sugar and the corn syrup. And then stir in the vanilla or brandy.
Then stir in the eggs, one at a time.
Cool slightly, then carefully pour the filling over the nuts so as not to disturb the artistic arrangement.
Bake for 30 minutes. Then reduce the heat to 275 degrees and bake for 45-50 minutes more.
Cool for 2 hours before eating.

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