Updated 11/23/2010 05:00 AM
Recipe: Chocolate Pecan Pie
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1 9-inch pie
- 1 store bought 9-inch deep dish pie shell (or make your own from scratch)
- 3/4 cup semi sweet chocolate chips
- 2 Tbs butter
- 1 generous tsp grated orange zest (optional but good)
- 1 cup light corn syrup
- 1/2 cup light brown sugar
- 3 large eggs
- 1 tsp vanilla
- 1 1/2 cup pecans
Preheat the oven to 350 degrees.
Set up a double boiler by putting about 1-inch of water into a small pot and then putting a small stainless steel bowl over the top of that.
Add 2 Tbs of butter and 3/4 cup semi sweet chocolate chips to the bowl and let the water simmer along until the butter and chocolate have melted.
While you're keeping your eye on that, take a minute to grate an optional heaping tsp of orange zest.
Once the chocolate and butter have melted, whisk those together...take the bowl off of the simmering water and add 1 cup light karo syrup, 1/2 cup light brown sugar, 3 large eggs, add 1 tsp of vanilla and the 1 optional heaping tsp of orange zest and whisk everything together.
Once that is well combined add 1 1/2 cups pecans and fold those in.
Put that mixture into the 9-inch deep dish pie shell, on top of a baking tray and carefully place that onto the center rack of the preheated oven.
It'll take right around 45 minutes to bake and it will puff up quite a bit as it bakes and you can use a toothpick test to check it for doneness.
The toothpick won't be totally dry when you are checking the pie for doneness, but the pie will settle down and firm up as it cools.
Make this a day or two ahead of time and keep it wrapped and cold in the fridge if you like.