To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
1 9-inch pie

INGREDIENTS:

• 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

PROCEDURE:

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.

HINTS:

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.